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.
Thank you for the recipe, it’s delicious!
This is the second time I’m making it. Love it. So easy
I made this absolutely amazing, best ever
My family loves it and so simple to make
made this for a school bake sale. i put it in little cups with little spoons. very beautiful, very powerful. especially with the chocolate chips. very beautiful, very powerful. I will make this again in the near future.
p.s. I over beat the cream the first go around so please please make sure the peaks are medium. makes the cream much more creamy and easier to spread. 🙂 very beautiful, very powerful.
Made this with my oldest son and it was easy and delicious! Even my brother-in-law,who is Italian in heritage and makes the egg version, liked it. Between this and the Christmas crack, your recipes are my oldest son’s two most requested (plus they are simple enough he can help make them). Thank you!
Aww, I’m so happy to hear that, Andrea. Thanks!
I made this tiramisu for my Pinochle group and they absolutely loved it. I give it five stars.
I made it. Loved it. I did not use any liquor. Still amazing
Hi Lily, I made this recipe last night , it was excellent, so easy
to make and it was absolutely delicious. I didn’t change
a thing I made it in a 9×13 dish and I increased the ingredients
to 1 and a 1/2 . Thanks for an excellent recipe.
You’re very welcome and so glad you liked it!
Hi Lily, thank you for this amazing recipe 🙂
Just wanted to check if I can use 9×6″ pan (height about 3″)?
Yes, you can use a 9×6″ pan. If you have any excess, you can put it in a cup and have an extra or two single servings – win!
Hi! For a 9×13 pan, should I just double the ingredients? Will the mixture be grainy using regular granulated sugar, or should I use confectioner sugar ? Thank you!
For 9×13 pan, you should 1.5x the ingredients. I’ve always used granulated sugar and have never found it grainy. I hope this helps and I hope you enjoy it!
Your video shows the mixing by an electric mixer. What speed should I use? I’m looking forward to making this tiramisu – it sounds delicious. Thank you.
I tend to use medium speed. It’s not too fast, not too slow, and allows for more control. I hope that helps and enjoy the tiramisu!
Hi! Just to check the lady fingers need to dip into expresso in a hot or warm water?
The cream came out grainy. A little googling suggests this is due to overmixing the mascarpone. So beware, the mascarpone should only be gently mixed, not beaten at high speed. Also note, I split this recipe in half and made one half caffeine free by subbing Roastaroma tea for coffee and carob powder for cocoa powder. Perhaps not surprising, that portion was lacking the classic Tiramisu flavor.