Easy Eggless Tiramisu (video)
This popular Italian dessert is composed of delicate ladyfingers dipped in espresso and coffee liquor, then layered with a velvety mascarpone cream, and dusted with cocoa powder for a finishing touch. This version has all the great taste of a traditional tiramisu, but it’s made without the raw eggs. 
Tiramisu is one of my top 3 favorite desserts, but as much as I love it, I’m not comfortable working with raw eggs in my own kitchen. Call me a paranoid mama, but that’s just me. I’m sure I’ve eaten plenty of authentic tiramisu from restaurants, but I’ll leave the raw egg handling to the professionals. 
Why this recipe is so great:
- This recipe has all the fabulous taste of an authentic Tiramisu, but it’s made without the raw eggs, which simplifies the process and saves on calories.
- Super easy to make. There is no baking, no tempering raw eggs, just mix, layer, and refrigerate. The hardest part of this recipe is waiting until the tiramisu is set so you can dig in.
- Everyone can enjoy it. There is the option of using decaf coffee and leaving the alcohol out if needed.
- Here are some reviews:
“Hi Lily, I made this last weekend and the family loved it so much I have made it 3 times since. Lovely quick and easy recipe. Never made it before as I always thought it would be really hard. Thank you so much for your recipe!” – Ann
“Turned out amazing !! It’s my go-to recipe for dessert, use decaf coffee and no liquor and even the kids can enjoy!!” – Aparna
“What a fantastic recipe, taking the fear of raw eggs out of the equation. I made this for Xmas Dinner only swopping wine for Baileys there was nothing left despite doubling of all ingredients. The video was a great help thank you so much!” – Magda
How to make this easy tiramisu recipe:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by beating your heavy cream to stiff peaks.
- Then mix the mascarpone, sugar, and vanilla extract until combined.
- Add in the whipped cream.
- Mix again until smooth. Set aside.
- Dip a layer of ladyfinger cookies in a mixture of espresso and coffee liquor.
- Spread half of the mascarpone mixture on top.
- Repeat another layer of dipped cookies.
- Spread the rest of the cream mixture on top. Cover and let set in the fridge for a minimum of 4 hours or overnight.
Expert tips:
- Beating the heavy cream. I like to beat my heavy cream to stiff peaks for a firm filling that cuts nicely. But there is a fine line between firm peaks and over-beating, so if you want to err on the side of caution, just beat until medium peaks form. If you do accidentally over-beat your cream, simply add 1-2 tablespoons of cold heavy cream and gently whisk by hand until smooth again.
- Lightly dip the ladyfingers. Do not soak the ladyfingers or they will fall apart. Just a quick 1-second dip on each side should do it.
FAQ:
- What are ladyfingers? They are dry sponge cookies shaped like large fingers. The best kind of ladyfingers for tiramisu are the Italian Savoiardi biscuits or the French Boudoir cookies.
- Where can I buy ladyfingers? You can buy them from your local grocery store in the cookie aisle or online from Amazon.
- Can I make tiramisu without mascarpone? You can by substituting the mascarpone with 6 ounces of cream cheese, 2 tablespoons of sour cream, and 3 tablespoons of heavy cream, all creamed together. You can also make your own mascarpone for a fraction of the cost of store-bought. Here’s how: Homemade Mascarpone by Pastry Affair.
- Can I make tiramisu totally egg-free? You can by using eggless ladyfingers. I have never seen them in stores, but you can make your own. Here’s a recipe from Gemma’s Bigger Bolder Baking.
- How far in advance can you make tiramisu? You can make tiramisu 1-2 days in advance as it will keep for up to 4 days in total, stored in the fridge. You can also freeze tiramisu for up to 3 months.
You might also like:
This no-bake creamy treat is effortless to make. The taste is bold in coffee-flavor and the texture is moist and creamy. Serve this to your family and friends, and watch them in absolute awe as they devour what you made for them.
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Easy Eggless Tiramisu
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 minutes
- Yield: 9
- Category: dessert
- Method: bake
- Cuisine: Italian
Description
All the great taste of a traditional Tiramisu, but easier to make and made without raw eggs.
Ingredients
- 1 cup (250ml) whipping cream
- 1 cup (250g) mascarpone, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1&1/2 cups espresso or very strong coffee, cooled
- 2 tbsp (30ml) coffee liquor (I used Kahlua)
- 24–28 ladyfingers (Savoiardi/Boudoir) the number of cookies will depend on whether you are using an 8×8″ or 9×9″ pan. See notes.
- 2 tbsp unsweetened cocoa powder
Instructions
- Beat the whipping cream until medium-stiff peaks form. Set aside.
- Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
- Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
- Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.
- Dust with cocoa powder before serving.
Notes
9×9″ pan will yield 12 slices (3×2.25″ each) and require 28 ladyfingers. As shown in the video.
8×8″ pan will yield 9 slices (2.5×2.5″ each) and require 24 ladyfingers. As shown in the pictures. The cream layer will be thicker using this smaller size pan.
Leftovers can be covered and stored in the fridge for up to 4 days. Tiramisu can be made and frozen for up to 3 months. See FAQ above.
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 8.6 g
- Sodium: 156.9 mg
- Fat: 15.7 g
- Carbohydrates: 28.2 g
- Protein: 6.1 g
- Cholesterol: 110.7 mg
This post was originally published on Aug 11th, 2016 and has been recently updated with more information and step-by-step photo instructions.
Really is easy and delicious! Made it twice over the holidays and it was enjoyed by all! Thanks for sharing this great recipe!
You’re very welcome, Nicki! I’m glad everyone enjoyed it and thank you for your kind words. Have a happy New Year!
I used this recipe two years ago and had great results, except now I use 1/3rd C powdered sugar free Swerve, or Wholesome Zero Sugar erthritol powder instead of regular sugar for keto and diabetics. Thank you for posting this. I could not find my old recipe. Happy Holidays!
You’re very welcome, Evelyn! Thank you for your kind review and happy holidays to you as well:)
i want eggless ladyfingers.where can i buy this
I’ve never seen them in stores, so try Amazon.
I love this recipe!! and because of you now I make best Tiramisu I have ever tasted 😃 and that’s everyone’s opinion who had a chance to taste it 🍰
I’m so happy that you received rave reviews about the tiramisu from everyone! Thank you for your kind words, Nuka:)
Can I make this with Knudsen heavy whipping cream? It contains carrageenan as a thickener and the carton does not list its fat content but says 5g fat per serving with 32 servings per pint. I tried this using Gemma’s BBB recipe but I had the same issue as another commenter – when I added my whipped cream to the room temp marscapone it curdled and separated. She said it was because I didn’t use ONLY fresh cream (like Strauss dairy ) but she had called for ROOM TEMPERATURE marscapone which I think was the reason it curdled. Can you lmk if you have ever used whipping cream with guar gum or another thickener successfully?
Hi Mk,
My heavy cream is similar to yours with carrageenan as a thickener and 5g of fat per serving, and I’ve never had any issues. Perhaps beat your whipping cream to medium peaks, then combine it with the mascarpone to prevent it from being over-whipped and breaking. Try that and let me know how things work:)
Hi Lily
I made this for a sunday treat last weekend and I’ve made it 2x since the family love your recipe .It’s so easy to make. Plus no eggs which im so glad of.Thank you xx
Much love to you from Ann x
You’re very welcome, Ann! Thank you for your kind words and much love right back at you. xoxo
Hi Lily, the
Followed your recipe but added the zest of an orange and a small dollop of a good quality orange extract. It worked well with the dusting of chocolate. I’m looking forward to trying more if your recipes..
Thank you for your feedback and star rating, Lyn. The added orange flavor sounds delicious! I’m going to try that next time:)
What a fantastic recipe, taking fear of raw eggs out of the equation.
I made this for Xmas Dinner only swopping wine for Baileys there was nothing left despite doubling of all ingredients. The video was a great help thank you so much!
You’re very welcome, Magda! I’m glad everyone enjoyed it and great idea with the Baileys.
May I double confirm whether you use heavy whipping cream or not.
Yes, you can use heavy cream (36-40% MF) or whipping cream in this recipe (30-35% MF which is what I used), both work. Thank you for your question and I hope that helps!
I have always made my tiramisu this way! So glad to come across someone else who doesnt use eggs! It is mucb lower in calories this way. I use the frozen COOL WHIP instead of fresh, sometimes even the low-fat. Tastes the exact same! It is already sweetened too! It is a tip for those who want to cut the prep time in half 😉 Making a huge one for Christmas day so I guess I will need to double (or triple) the recipe!
Thanks for sharing. It really is the best & simple Italian dessert.
You’re very welcome, Kim! Thank you for your lovely comment, and merry Christmas to you and your family!
Can I do step 1 and 2 of your recipe as a single step in a blender?
Hi Kanu,
I’ve never made this recipe using a blender before, so I’m not 100% sure, but I don’t see why not. Give it a try and please let me know how it goes.
I love the idea that there are no eggs in this recipe. I’ve made Tiramisu with eggs before and I always wonder if they are cooked enough to be completely safe for my family/guests to eat. This recipe is perfect!
Thank you and have a lovely evening!
This is the exact recipe my mother taught me many years ago. The only difference is my mum and I would thickly sprinkle the cocoa powder in between each layer. Don’t worry it doesn’t come out dry, but the cheese mixture turns the cocoa powder like a choc syrup. Soooo good. Just try this one small revision. You’ll love it!
Hi Megan,
Thank you for your comment and great revision suggestion! The cocoa powder in between the layers sound delicious!
I love this recipe to bits! The eggless alternative still tastes the same as regular tiramisu and are perfect!
Hey Lily Ernst!
THANK YOU SO MUCH FOR THE RECIPE!
I made 2 versions, yours and [this one](https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make). Yours is so much better! When I made Mr.Dennis’s, my family all got sick because we apparently didn’t cook the eggs right. Yours is so much better, thank you so much.
I was a bit hesitant to try this at first, with the vanilla (which I am semi-allergic to), but it had no affect on me in the cake.
THANKS SO MUCH AGAIN!
Dean Kowalczyk Jr
d.kowalczykjr12@icloud.com
You’re very welcome Dean, and thank you for your kinds words! I’m so happy you and your family enjoyed it so much:)
I love the eggless alternative! Does it taste the same?
The lady fingers I’ve got are hard and crunchy (Savoiardi). Yours looks like cake? Did I get the right one?
Yes it tastes the same and yes you got the right kind of lady fingers. They soften with the espresso and cream.
Thanks for the quick answer! I plan to make it shortly – looks delicious!
Can the tiramisu be frozen
Hi Daniela,
Yes, the tiramisu can be frozen for up to 3 months. Wrap the tiramisu without the cocoa topping in a double layer of plastic wrap and layer of aluminum foil.
Do the ladyfingers have to be toasted?
No, just use them straight out of the package. I hope you enjoy and please feel free to email me back if you have any other questions:)
When I add the whipped cream to the marscapone it does not get smooth and creamy and if I beat it too long, it starts to break down – into a chunky/wet mixture. Any suggestions?
My only suggestion is to try folding the whipped cream and mascarpone together with a rubber spatula. I’m not sure why they didn’t blend together. Was the mascarpone cold and/or was it blended well with the sugar and vanilla before you added the whipped cream? Sorry I wish I can be of more help.
ABSOLUTELY DELICIOUS! I made this recipe into little, individual jars for serving, and they were so cute.
Thank you for your rave review, Lily:) Nice to meet you and have a lovely weekend!
Turned out amazing !! It’s my go to recipe for dessert, use decaf coffee and no liquor and even the kids can enjoy!!
Great to hear Aparna! I’m glad you and your family enjoyed it and thank you for your kind words:)
Hi I purchased the illy espresso that u have in the background in the tiamisu picture above. How do I use it to make espresso coffee that u used in this tiramisu recipe please??
Hi Joanne,
Use double the coffee grounds you normally would use to make 2 cups of coffee or use as directed with an espresso machine. Feel free to email me back if you have any other questions. I hope you enjoy the tiramisu and have a great day!
Hi Lily, will it work if I just add 2 teaspoons of the illy ground espresso coffee into a cup of boiling water? Just like u would to make instant coffee?
I would use 2 heaping tablespoons or 3 level tablespoons in 1&1/2 cups of boiling hot water. Let stand for 5 minutes (or until the coffee is dark and rich enough) and filter. Very important to filter out the coffee grinds because they don’t dissolve like instant coffee. Let me know if you have any other questions and have a great weekend!