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.
Easy Eggless Tiramisu
Ingredients
- 1 cup (250ml) whipping cream
- 1 cup (250g) mascarpone, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 & 1/2 cups (375ml) 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 8x8" or 9x9" pan. See notes.
- 2 tbsp unsweetened cocoa powder
Instructions
- Beat the whipping cream until medium-stiff peaks form. Set aside.1 cup (250ml) whipping cream
- 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.1 cup (250g) mascarpone, 1/4 cup (50g) granulated sugar, 1 tsp vanilla extract
- 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 8x8" or 9x9" square baking dish with a layer of cookies.1 & 1/2 cups (375ml) espresso or very strong coffee, 2 tbsp 30ml coffee liquor, 24-28 ladyfingers
- 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.2 tbsp unsweetened cocoa powder
Notes
This post was originally published on Aug 11th, 2016 and has been recently updated with more information and step-by-step photo instructions.
Great recipe! Can I dust it with the cocoa powder and then put in refrigerator over night to chill or does it have to be dusted only before serving ?
Thank you! I recommend dusting before serving because the cocoa powder gets absorbed into the cream over time. Enjoy, stay safe and happy holidays!
This receipe ISN’T “eggless” as ladyfingers are made with eggs. Please be careful and clarify… I have a son with severe egg allergies and it’s a challenge to find good recipes to replace. But if I hadn’t checked the ladyfingers ingredients, he’d be in the hospital. On the plus side, Your recipe sounds delicious.
All the best
Hi Amanda,
When I say “eggless” I’m referring to the raw eggs in the cream and not the cooked eggs in the ladyfingers. I try to clarify that in the post when I talk about my concern of handling and consuming raw eggs. That seems to be most other people’s concern as well. I also suggest buying or making your own eggless ladyfingers if you want to make this recipe completely eggless. I don’t know how to make it clearer without being redundant or over-explaining. Let me know if you have any suggestions.
Awesome recipe, I made eggless tiramisu this weekend and it came out perfect. Received compliments from my guests 😍. Also, I tried mascarpone for the first time using your recipe link… I must say it was divine. I have lived in Italy for several years and I am familiar with the taste of mascarpone. I was quite apprehensive but your recipe changed my mind. 👍🏻Keep up the good work. I would like to share the pics… not to forget I used your lady finger biscuit recipe as well.. My tiramisu was made from scratch using all your recipes… highly recommended. 😊
Aww, thank you for your kind words, Jayeeta! I’m so glad to hear it was perfect and your guests loved it. You can send me a pic at lily@littlesweetbaker.com or tag me on social media @littlesweetbaker Stay safe and happy holidays!
Absolutely loved it!! I’ve tried quite a few eggless tiramisu recipes and this one hits the sweetness ratio perfectly, I couldn’t use liquor in mine but hopefully someday!
Looking forward to trying more of your recipes 🙂
Thank you for your kind words, Mangya! I’m so glad you loved it and happy holidays!
Hello!
I plan to try this recipe on Friday AM for Saturday night. It seems like the best recipe to follow from the 100s I have researched online. I will make a couple of modifications:
1) Swapping the coffee liqueur for Irish Creme ( Baileys);
2) Swapping the espresso for Hot Chocolate;
3) After spreading the first layer of mascarpone, I will dust in coco-powder and grate dark chocolate… and then add second layer ( this is because… THE MORE CHOCOLATE THE BETTER :D).
I really look forward to making it. Thank you for the inspiration and the really good tips.
You’re very welcome, Meera! Make sure you tag me on social media if you share a pic. I would love to see it with all that extra chocolate – yum!
I already make it… Delicious..
I don’t use coffee liquor. I don’t have it and i don’t know what it is. . But I use Rum. Still good..😁
can you please explain how this is “eggless” when it has Savoiardi biscuits (which have egg in them) in it …. ?
Hi ML,
When I say eggless, I referring to no raw eggs in the recipe. I try to make that clear in the 1st paragraph. I also mention that you can make it totally egg-free by making your own ladyfingers in the FAQ section. I know it’s a little confusing. Do you have any suggestions on how I can make it clearer?
Delicious! I liked that it was eggless, I too, don’t like raw eggs in recipes. Mine was a little soggy. I put the lady fingers in for a second (held it in my hand). So the next time I will just dip one side. It was so easy. Just discovered your site, so glad I did. Thanks. So many recipes that I plan to try.
Aww, thank you for your kind words, Ellie! Glad you enjoyed the tiramisu and I hope you enjoy my other recipes just as much. Have a great day!
Let’s say if a family is eating on Sunday, is it safe for me to make on Thurs before?
I recommend making it on Friday or Saturday instead. The fresher the better. I hope that helps and enjoy!
Super delicious! And easy to make
Fantastic
Thank you! I’m glad you think it’s super delicious:)
Simple 2 make delicious!
Delicious. I always make this recipe. Now my family is always asking when will I make more. Thank you!
This was simply delicious. Light and creamy. I didn’t have Kahlua (will try it next time) so I used rum and brandy.
Thank you!!
You’re very welcome and thank you for your kind words!
Hi Lily,
I made the tiramisu last Sunday and it was to die for. It was so easy to put together. I thought I overwhipped the cream but when I turned the bowl upside down and the cream did not fall, I was sure it was okay. My in laws and my husband could not believe that I made it from scratch. They thought it was restaurant style. Thanks to you I capped the dinner with a winner. Thanks for sharing 😊
You’re very welcome, Leena! I’m so happy your in-laws were impressed and thank you for your lovely feedback:)
May I ask, do I need to sweeten my espresso or leave it as it is? I’ll be using my nespresso capsules for this recipe 🙂
Hi Lynn,
You do not need to sweeten your espresso. I hope you enjoy the tiramisu and have a lovely day!
The taste is great, not to sweet, just in the right place ❤
what if I do not want to use liquor
Then you can just skip it. Enjoy and have a great weekend!
This was amazing!!! My first (and definitely not last) time making tiramisu and it was a huge hit in my household. I havent had this dessert in a long while, but it tastes exactly what it would taste like if I bought it from a bakery (not to toot my own horn), I also didn’t have mascarpone so I used the substitute given in this recipe and it was great! This recipe is delicious, thank you for this 🙂
You’re very welcome, Jess! I’m so glad you think it’s amazing:)
Easy,Great recipe!!!Glad there is no eggs.Will make this often,Thanks.
Turned out great! Just did a few things differently: beat the whipping cream WITH the sugar and vanilla until soft peaks, then folded in the marscapone; didn’t put liquor into the cream mixture but instead dipped the lady fingers in a mix of approx. 1 third liquor and 2 thirds coffee; and I also shaved dark chocolate on top of the cake as well as the cocoa powder. Although after tasting the dessert I would have loved to try putting chocolate between every layer! Served it in a big glass mixing bowl to scoop out servings, and doubled the recipe to serve 5 people at Christmas with half the bowl still leftover. 🙂