Skip the stress of raw eggs and whisking over a double boiler. This easy tiramisu keeps the creamy texture and coffee-kissed flavor you love, without the fuss. It’s perfect for beginners, quick to assemble, and ideal for entertaining.
The result is silky, light, and not overly sweet. If you’ve been craving tiramisu but want a simpler path, this version is your new go-to.
Why This Recipe Works
This eggless tiramisu swaps raw eggs for a stabilized cream made from mascarpone and whipped cream. You still get that classic, airy texture without worrying about food safety.
Using strong coffee or espresso ensures bold flavor, and a short soak keeps the ladyfingers from getting soggy. A little vanilla and a touch of sugar bring balance, while a dusting of cocoa ties everything together.
The recipe is flexible, too. You can make it with or without alcohol, adjust sweetness, and assemble it in a dish or individual cups.
It tastes even better after chilling, so it’s a great make-ahead dessert.
Shopping List
- Ladyfingers (savoiardi) – about 24–30, depending on your dish size
- Mascarpone cheese – 16 oz (450 g), cold
- Heavy cream – 1 cup (240 ml), cold
- Granulated sugar or powdered sugar – 1/3 to 1/2 cup, to taste
- Vanilla extract – 1 to 2 teaspoons
- Espresso or very strong coffee – 1 to 1 1/2 cups, cooled
- Rum, coffee liqueur, or Marsala (optional) – 2 to 3 tablespoons
- Unsweetened cocoa powder – for dusting
- Dark chocolate shavings (optional) – for garnish
- Pinch of fine salt – optional, to enhance flavor
Instructions
- Brew and cool the coffee. Make strong coffee or espresso and let it cool completely. Stir in the rum or liqueur if using. Pour into a shallow dish for easy dipping.
- Whip the cream. In a cold bowl, whip the heavy cream with half the sugar and the vanilla until medium peaks form.
Do not overwhip. Set aside.
- Beat the mascarpone. In another bowl, mix the mascarpone with the remaining sugar and a pinch of salt until smooth and creamy. Avoid overmixing to prevent it from becoming grainy.
- Fold to combine. Gently fold the whipped cream into the mascarpone in two batches until just combined and silky.
The mixture should be thick yet spreadable.
- Dip the ladyfingers. One at a time, dip each ladyfinger into the coffee for about 1 second per side. They should be moist but not soaked through.
- Build the first layer. Arrange a snug layer of dipped ladyfingers in a 9×9-inch dish (or similar). Trim to fit if needed.
- Add the cream. Spread half of the mascarpone mixture over the ladyfingers.
Smooth the top with a spatula.
- Repeat. Add a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture. Smooth again.
- Chill. Cover and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to meld and the layers to set.
- Finish and serve. Just before serving, dust generously with unsweetened cocoa powder.
Add chocolate shavings if you like. Slice and enjoy.
Storage Instructions
Refrigerate: Cover tightly and keep in the fridge for up to 3 days. The texture improves on day two, but the ladyfingers can soften more by day three.
Freeze: Freeze in an airtight, freezer-safe container for up to 1 month.
Thaw overnight in the fridge. Dust with cocoa after thawing for the best look.
Make-ahead: Assemble up to 24 hours in advance. Hold off on the cocoa dusting until right before serving to keep it fresh and dark.
Health Benefits
While tiramisu is an indulgence, this version offers a few practical upsides. No raw eggs means fewer food safety concerns, especially for kids, pregnant people, or anyone with a compromised immune system.
Skipping the egg yolks also reduces cholesterol compared to traditional versions.
You control the sweetness by adjusting the sugar. Using strong coffee lends flavor without adding extra calories. Portioning into small cups can help with mindful servings.
For a lighter twist, you can swap part of the mascarpone with Greek yogurt, though the texture will be slightly tangier.
Common Mistakes to Avoid
- Over-soaking the ladyfingers: A quick dip is enough. Too long, and they’ll collapse and turn mushy.
- Overwhipping the cream: Stiff or grainy cream won’t fold well and can make the filling dense.
- Beating mascarpone too hard: It can split. Mix just until smooth, then fold gently with the whipped cream.
- Skipping the chill time: The dessert needs several hours to set.
Rushing this step results in sloppy slices.
- Dusting too early: Cocoa can absorb moisture and look blotchy if added hours ahead. Dust right before serving.
Recipe Variations
- Alcohol-free: Skip the rum or liqueur and add an extra teaspoon of vanilla or a splash of almond extract.
- Mocha tiramisu: Whisk 1 to 2 teaspoons of instant espresso powder and 1 tablespoon of cocoa into the mascarpone mixture for a chocolate-coffee filling.
- Nutty twist: Add a layer of finely chopped toasted hazelnuts or almonds between the cream and ladyfingers for crunch.
- Fruit-forward: Add a thin layer of sliced strawberries or raspberries between layers. Use a lighter coffee soak or switch to cocoa-milk for a gentler pairing.
- Gluten-free: Use gluten-free ladyfingers and confirm your cocoa is certified gluten-free.
- Lighter filling: Swap 1/3 of the mascarpone with thick Greek yogurt.
Sweeten slightly more and expect a tangier bite.
- Individual cups: Layer in small glasses for easy serving. Great for parties and perfect for portion control.
FAQ
Can I use cream cheese instead of mascarpone?
You can, but the flavor and texture will change. Cream cheese is tangier and firmer.
If substituting, beat it until very smooth and consider adding a tablespoon of heavy cream to soften it. Mascarpone gives the most authentic taste.
Do I need espresso, or will regular coffee work?
Strong coffee works fine. Aim for a bold brew so the flavor stands out after chilling.
If using regular coffee, make it a bit stronger than you’d drink and let it cool fully before dipping.
How sweet should the filling be?
It’s up to your taste. Start with 1/3 cup sugar and add more if needed. Keep in mind the cocoa dusting is unsweetened, which balances a slightly sweeter cream nicely.
My mascarpone turned grainy.
What happened?
Mascarpone can split if overbeaten or if it warms too much. Mix it gently and keep it cold. If it becomes grainy, try folding in a spoonful or two of cold whipped cream to smooth it out.
Can I make this without alcohol?
Absolutely.
Leave out the rum or liqueur and add more vanilla, or a touch of almond extract. It’s just as delicious and kid-friendly.
How long should I chill tiramisu?
At least 4 hours, but overnight is best. The longer rest improves the texture and deepens the coffee flavor.
What size dish should I use?
A 9×9-inch (23×23 cm) dish works well, or a similar 8-inch square with taller sides.
You can also use a loaf pan for thicker layers or small glasses for individual servings.
Can I use soft ladyfingers?
Yes, but adjust your dipping. Soft ladyfingers absorb liquid faster, so give them a very quick dip. Savoiardi (the crisp kind) are more forgiving.
How do I slice cleanly?
Chill thoroughly and use a sharp knife.
Wipe the blade between cuts. For serving, a small offset spatula helps lift tidy squares.
Final Thoughts
This easy tiramisu without eggs delivers classic flavor with less effort and fewer worries. It’s creamy, balanced, and elegant enough for guests, yet simple enough for a weeknight treat.
Keep the steps gentle, the soak quick, and the chill long. You’ll end up with a dessert that feels special every single time.
Ingredients
Method
- Brew and cool the coffee. Make strong coffee or espresso and let it cool completely. Stir in the rum or liqueur if using. Pour into a shallow dish for easy dipping.
- Whip the cream. In a cold bowl, whip the heavy cream with half the sugar and the vanilla until medium peaks form. Do not overwhip. Set aside.
- Beat the mascarpone. In another bowl, mix the mascarpone with the remaining sugar and a pinch of salt until smooth and creamy. Avoid overmixing to prevent it from becoming grainy.
- Fold to combine. Gently fold the whipped cream into the mascarpone in two batches until just combined and silky. The mixture should be thick yet spreadable.
- Dip the ladyfingers. One at a time, dip each ladyfinger into the coffee for about 1 second per side. They should be moist but not soaked through.
- Build the first layer. Arrange a snug layer of dipped ladyfingers in a 9x9-inch dish (or similar). Trim to fit if needed.
- Add the cream. Spread half of the mascarpone mixture over the ladyfingers. Smooth the top with a spatula.
- Repeat. Add a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture. Smooth again.
- Chill. Cover and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to meld and the layers to set.
- Finish and serve. Just before serving, dust generously with unsweetened cocoa powder. Add chocolate shavings if you like. Slice and enjoy.
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