Easy Eggless Tiramisu

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All the great taste of a traditional Tiramisu, but easier to make and made without raw eggs.

Course Dessert

Cuisine Italian

Method Bake

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Calories 350

Author Lily Ernst

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

9x9" pan will yield 12 slices (3x2.25" each) and require 28 ladyfingers. As shown in the video.

8x8" pan will yield 9 slices (2.5x2.5" 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.

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