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.
PrintEasy 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.
This post was originally published on Aug 11th, 2016 and has been recently updated with more information and step-by-step photo instructions.
Hi! If I use only 8 ladyfingers so all
Ingredients need to cut to 1/4 ?
Thank you so much for this recipe – just tried it this morning and worked out perfect! Didn’t have pasteurized eggs so this came in handy last minute. And I googled your recipe all the way in East Africa – thanks so much!
Nice to meet you Edda from East Africa and thank you for your kind words!
Hi, I tried this recipe over the weekend and it was so delicious! Even my kids approved!
I need to make it for more people and want to use a bigger dish 13×9. Do I just double the ingredients for that size of dish?
Thanks!
CD
Thank you for your kind words, CD! To convert from a 9×9 or 8×8 pan to a 13×9, multiply the ingredients by 1.5. You can double but it will be thicker which is not a bad thing:)
Such a nice Recipe. So easy to make. So light & not overly sweet. Loved the flavour. Everyone loved it!
I just made this for my son’s birthday. He’s had tiramisu at many restaurants, and I’ve made other recipes that call for eggs, but he says this is the best he’s had! Thank you so much for an easy, eggless, delicious tiramisu!
You’re very welcome, Gina, and happy belated birthday to your son!
Nice and easy recipe, anyone can make this recipe even my brothers who have zero baking skills.
Made this for an Easter gathering. It was so easy and everyone loved it. Thanks
You’re very welcome, Rita! I’m so happy everyone loved it:)
i made this dessert for my book club – all very good cooks, so serving them is a little daunting. I made the recipe exactly as written and it was easy to make. Everyone loved it and exclaimed over how light and delicious it was. I garnished each plate with a fresh raspberry. My husband got the leftover piece and asked why I hadn’t made this previously,. We have a winner and I will make it part of my “special guest” repertoire.
So wonderful to hear, Linda! Thank you for your lovely feedback!
Hello,
You mentioned heavy cream in your directions, but whipping cream in your actual recipe. Where I live, those are two different things. Can you please clarify what is used or if I actually need a mix of both?
Thank you.
Hey AG, you can use either for this recipe. Sorry for the confusion, I use them interchangeably because for most recipes, it doesn’t make a difference.
I made this recipe a few weeks ago. I can’t keep up with the demand with my friends and family! All I get from them is, “Omg, where did you get this recipe!! It is sooo light and tasty!”
thanks – the best recipe ever —-
Found your eggless recipe and prepared this recipe the night before my birthday! Family wanted to buy a cake but I wanted Tiramisu. ☺️
I would willingly eat a recipe with eggs if they were fresh from the chicken on a small farm. But, alas. So I was happy to find yours! Thank you!
You’re very welcome and happy birthday, Anne!
We love this simple, very delicious tiramisu recipe! My family has requested it several times. Thanks so much for this excellent recipe!
Made this for Christmas and it was delicious! Not too sweet and great balance of flavours. Beware of too much cocoa powder on top though, since it’s easy to choke on all the loose powder. Thanks for the yummy recipe 🙂
You’re very welcome, Lesley, and thank you for your kind words. Happy New Year!
Can I substitute marscapone cheese with cream cheese in this recipe? How will that affect the taste of the tiramisu?
Yes, you can. The cream cheese will make it a tiny bit more tangy and less sweet than using mascarpone. Enjoy and happy new year!
Wow the easiest cake ever! Will cut it tomorrow and let you know. Thanks for the recipe 😘
You’re very welcome and I hope you like it!
Excellent recipe
This Easy Eggless Tiramisu is spectacular. I’ve committed this simple recipe to memory. I’ve made it at least ten times and I’ve fed at least 100 people. Not one single person complained about the absence of eggs. Every time I go somewhere, people request my tiramisu.
Love this recipe ! I’m slowly going eggless in everything, going to make eggless biscuits next time ! Thanks!! It came out so good !
You’re very welcome, Deepti! Glad you liked it and thank you for your kind words:)
Family said it was just like what you get in Resturant .
I got a request to make a 2 tiered cake. Bottom tier is 12″ three layers and top tier is 10″ cake also 3 layers. The customer asked for a Tiramisu filled cake. I am going to crumb coat and frost using Italian Meringue Buttercream. My concern is the Tiramisu filling between each layer and the fact that I will need to make the filling the day before delivery of cake as well as assembling and decorating. I just stumbled on to you “eggless” filling and because Safety is always my concern I think using your recipe would be a wise decision. Due to the fact that this is such a large cake I’m not sure how much filling I would need. Also will this version of filling hold up for two days? I will be piping a dam around each layer in Chocolate IMBC to help prevent leakage. Without using egg yolks will this filling be even softer? I see this cake being a “challenge”! The cake itself is a Vanilla Cake which is sturdy. I would so appreciate any advice you could give me in making sure this is a successful and safe cake. Cake due on 12/22/21!
Hi Pam,
This filling will definitely hold up for 2 days refrigerated, so you are safe to make it the day before. Now, I don’t know firm and how much you need, so I would make a test batch so you can see for yourself the texture and volume of this filling. I hope this helps and pls reply back if you have any further questions. Good luck!