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.
This is the most delicious tiramisu!! My family said it’s even better than the one we get from the Italian centre and I agree!
Wow, thank you for your kind words, Jen! Enjoy the tiramisu and have a great week!
Instruction no. 2 said to beat it again until smooth, I did. That and ended up in a curdled mixture with a little runny liquid. My whipped cream was nice and smooth and I knew I didn’t have to beat it again but followed the recipe and ruined the mixture. I’m not happy about that.
I’m sorry to hear that, Amy. You can fix the mixture by adding 1-2 tablespoons of whipping cream and mixing at low speed until the mixture is smooth again.
hi, i have a question you wrote “1&1/2 cups espresso” do you mean 1 and 1/2 (shots) of espresso? or actual cups? because espresso are strong and 1 + 1/2 cups is too much isn’t? I’m so confused I’m not a baker so i don’t know 😭😭
Yes, 1&1/2 cups of espresso is right. I know it’s a lot and you might not use it all, but that’s what makes the dessert so flavorful. You can also just use strong coffee if you prefer.
Thank you for yr reply. Will try out when I’m free .
OMG! This recipe is wonderful, easy, and fast, with NO RAW EGGS!! I used Kalua in the coffee, but thought that Tia Maria might be good too, it was fabulous. I enjoyed a ton of this dessert in Italy and had no idea that they made it with raw eggs. I have been looking for a good recipe, sans the raw eggs and your recipe hit the mark. Thank you for this future go-to recipe, you made my memories brighter, as soon as the first bite hit my lips, my eyes glazed over and all you could hear around the table was the obligatory, MMMM. Thanks again!!
Aww, thank you so much for your kind words, Lynne! I’m so glad everyone loved it:)
Hi! Just to chk if I use 4 fingers in one layer so total 8 fingers ,then yr recipe I have to use all by half for the ingredients?
For only 8 ladyfingers, you might only need 1/4 of the recipe but go with half. It’s always better to have more than not enough.
I made this recipe with my 4 years old girl . She had so much fun! Super easy and tastes really good. Everyone loved it !
How sweet, baking with your little one! So glad everyone loved it:)
I made this for a wedding shower. This recipe was very easy to put together and it looks pretty. Several people told me they really enjoyed the dessert.
Sue Agee
Franklin, NC
Thank you for your kind words, Sue! And congratulations to the soon-to-be bride and groom!
Ty..I will make this..looks easy to follow..n delish..
When do I add rum and or amaretto? I wanted to omit eggs but not alcohol.
Thank you for reply
You add the liquor to the espresso before you dip the ladyfingers into the mixture. Enjoy!
Hi ,
Loved the recipe 👌……just wanted to check if the the Lady Fingers used here are eggless ? Because generally the store bought ones contain eggs
When I say “eggless” I’m referring to the raw eggs in the cream mixture and not the cooked eggs in the ladyfingers. Sorry for the confusion, I try to clarify that the best I can in the top description and throughout the post.
I made this recipe Saturday to take to a dinner for 6 on Sunday. I don’t have a 8×8 pan and discovered that I had only purchased 24 ladyfingers. I used an 11×7 pan; it was so easy to prepare and it worked out perfectly. Everyone raved about how delicious it was. I will definitely make again and again.
Thank you for your kind words, Pam! So happy to hear everyone raved about it!
Oh this was just perfect! Being 30 weeks pregnant, I can’t have raw eggs or alcohol so I was heart broken when I started craving tiramisu. This recipe saved my day ♥️ I used caffeine free coffee and bitter almond extract instead of alcohol. Worked wonderfully!
I’m so happy you got your craving satisfied! Thank you for your kind words and I wish you all the best with the rest of your pregnancy!
Absolutely love it!! So yummy!!!
If I leave the alcohol out, will it really impact the flavor? Would you suggest subbing the alcohol with a particular extract? Thx
You can just omit it without affecting the flavor too much or add a teaspoon of coffee extract if you have. If not, I wouldn’t worry about it. Enjoy!
Not sure what went wrong with this but my mixture curdled
Huh? Was it just lumpy or did it separate into a thin liquid? And I’m assuming this happened when you added the whipped cream to the mascarpone mixture? Let me know so I can better try to figure out what went wrong.
Hi. How do i adjust ingredients for 6 inch round pan? Please advise me. Thank you.
No need to adjust the recipe. I would just fill up your 6″ pan and put the extra mascarpone cream and ladyfingers in a cup or cups for a few extra individual servings.
Ok. Thank you!
Yummy
I love this recipe. Easy to make, pretty and delicious!
Aww, thanks Joanne. You’re the best! xoxo
In instruction step no. 2, you can do with a correction of the typo. “Then use the electric mixture ➡️ ‘mixer’ to beat again until smooth.”
oops, thanks for catching that!