Easy Tiramisu Recipe (2024)

An Easy Tiramisu recipe without eggs that's soft and creamy with just the right kick of espresso-soaked ladyfingers. It's a raw-egg free, no-bake, set-it-and-forget-it Italian dessert that's best made ahead and freezes beautifully!

Who doesn't love a slice of chilled, coffee-flavored Tiramisu! In our home, this is one treat that all four of us love equally, so you can imagine how often we make it.

My hubby, who is quite the tiramisu snob and has mastered the classic version, was highly skeptical of this tiramisu recipe without eggs, the first time I made it. He is more about the original tiramisu approach, where raw eggs are whipped with sugar.

But after some time spent recipe testing in the kitchen, I figured out a way to achieve that light and fluffy layer without ever cracking an egg. As for my hubby, well, he was blown away by the flavors. 🙂

What is Tiramisu?

Tiramisu is an Italian dessert made of coffee-and-brandy soaked sponge cakes (ladyfingers) layered with a whipped mixture of eggs, sugar and mascarpone cream, that's flavored and finished with cocoa.

Fun Fact: The name Tiramisu comes from the Italian phrase tira mi su, which means "pick-me-up" or "cheer me up" in English, perhaps due to its ingredients- sugar, and two caffeinated ingredients in the dish, espresso and cocoa.

Easy, No-Bake, Make-Ahead Italian Classic

Traditional tiramisu is made by first separating eggs and then whipping both the yolks and whites separately with sugar. Each mixture is then folded into one another and finished with mascarpone. My easier Tiramisu recipe without eggs takes the same idea but cuts the prep, effort, and time in half. I love it because:

• Heavy whipping cream and whipped mascarpone create the same light and airy texture without the extra steps involving eggs.
• It makes for a crowd-pleasing dessert for entertaining, especially for guests who simply don't eat the regular version with uncooked eggs.
• With one simple swap of ingredient, it can be made completely egg-free.
• It's a wonderful make-ahead recipe since the dessert gets better after hours in the fridge, and, it's freezer friendly, too.

Ingredients - Notes & Substitutions

The ingredients for this tiramisu recipe without eggs are easily available in larger supermarkets or your local Italian specialty store.

Espresso: I like to use fresh espresso when I have the chance. I either make it at home or purchase a quadruple espresso from my local coffee shop. An equal amount of regular drip coffee or cold brew coffee can also be used. Feel free to make it decaf, if necessary.

Instant Coffee Powder: Although not required, the instant coffee powder adds an extra kick of coffee flavor. Omit it for a mild coffee flavor.

Liqueur: I stick with tradition and go with brandy (although amaretto or marsala wine are also included in authentic tiramisu). Dark rum or even a coffee-flavored rum such as Kahlua, or bourbon are also great options. Feel free to skip it altogether.

Heavy Whipping Cream: Purchase one pint from the grocery store and chill it in the refrigerator until ready to use. Cold heavy cream whips faster and easier than room temperature.

Mascarpone: Mascarpone is an Italian sweet cheese found near the cheese counter in most supermarkets and Italian specialty markets. One small container is all you need. If all else fails, one block of full-fat cream cheese (Philadelphia) is the next close substitute.

Ladyfingers: Ladyfingers are sponge cake cookies roughly shaped like a finger. I find them in Trader Joe's and Whole Foods in the cookie aisle. You can also look for them in Italian specialty markets, most likely labeled under their Italian name, Savoiardi.

Alternatively, vanilla wafers make a good substitute. To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.

Cocoa Powder: I like a natural, unsweetened cocoa powder or Dutch-processed. Use whatever you have on hand.

Scroll to the recipe card for a detailed list of ingredients and quantities.

Step By Step Instructions for Eggless Tiramisu

All it takes is a quick whip, a gentle soak and easy assembly for this tiramisu recipe without eggs, that's ready for chilling in 15 minutes. Six hours later and you have a dreamy Italian dessert that's sure to please. Here's how to make it:

Pro-Tip: Chill the beaters/whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.

Make the espresso mix: Make ¾ cup of espresso using your preferred method - fresh or instant espresso. Mix in instant coffee powder to get an intense and strong coffee flavor. If using alcohol, mix in as well (Pic 1).

Whip the cream: In a large mixing bowl, add heavy whipping cream and sugar, and whip using a hand mixer until soft peaks form. If using a stand mixer, use the whisk attachment (Pic 2).

Add whipped mascarpone: Using a small whisk, whip the mascarpone in the container, to incorporate some air in it and make it lighter. Add the mascarpone cheese and vanilla to the whipped cream, and whip until the mixture is smooth and fluffy and no lumps remain. Taste the cream mix at this point to check for sweetness and adjust accordingly (Pic 3).

Dip the ladyfingers: Dip and flip each ladyfinger in the coffee mix for 3-4 seconds and layer it in the bottom of any 8" x 5" x 3" baking dish (Pic 4).

Start layering: Spread half the cream mixture evenly on top of the ladyfingers. Make sure to cover the corners as well. Use a spatula to even out the surface (Pic 5).

Add the first cocoa layer: Add cocoa powder into a small thin sieve and using a spoon, tap it to dust the tiramisu generously with cocoa powder, covering the top (Pic 6).

Finish assembling: Add another layer of coffee-dipped ladyfingers, followed by the remaining cream mixture, and smooth the top (Pic 7).

Dust with cocoa and chill: Dust another layer of cocoa powder, covering the top. For a clean presentation, wipe the excess cocoa powder around the edges using a damp kitchen towel.

Cover the tiramisu with plastic food storage wrap and refrigerate for 6 hours to overnight (Pic 8).

Serving Suggestions - How to Cut Tiramisu

Once the tiramisu has set, use a clean sharp knife to cut a desired portion into the tiramisu dish. Using a pie spoon, gently lift it out of the pan. The first piece is always the most difficult.

Continue cutting and scooping until all your guests are served. Just make sure to wipe your knife clean between cuts with a damp kitchen towel. This makes for an easier cut and cleaner presentation.

Variations to Try

• Alcohol Free: Omit the liqueur completely to make it alcohol free.
• Regular Coffee: Use home brewed or cold brew coffee instead of espresso for a mild coffee flavor.
• Cream Cheese: Replace the mascarpone with one block of room temperature cream cheese. Whip in a bowl until light and fluffy.
• Use Eggless Ladyfingers: To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.
• Shaved Chocolate: To really enhance the cocoa flavor, shave dark chocolate on top of the cocoa powder just before serving.

Make-Ahead & Storage Instructions

The tiramisu will set up in about 6 hours. That being said, tiramisu tastes better the longer it sits, so you can make it the night before instead. Overnight rest in the fridge means softer coffee-soaked ladyfingers.

It will keep, covered in the fridge, for up to 3 days.

How to Freeze

If looking to really get ahead, tiramisu makes the best freezer-friendly dessert. This is especially handy throughout the holiday season.

To freeze, assemble as instructed, but omit from finishing with the final dusting of cocoa powder. Double-wrap in plastic wrap, then cover with foil. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge, finish with cocoa powder, and serve as desired.

Recipe Tips & Notes

• Use espresso, home brew or cold brew. Keep it traditional with instant or freshly brewed espresso. For an espresso-free option, use an equal amount of regular drip coffee or cold brew coffee instead.
• Instant coffee powder is optional. This is only meat to intensify the coffee flavor. Omit it, if desired.
• Use your preferred liqueur of choice. I love brandy for it's slightly sweet flavor, but dark rum or bourbon are great options. If you want to be truly authentic, amaretto or marsala wine can also be used. Feel free to skip it to make it alcohol-free.
• To make this recipe 100% egg-free, you can bake eggless ladyfingers from scratch, or use vegan vanilla wafers.
• Chill the beaters/whisks in the freezer while you gather the ingredients. Chilled beaters make a fluffier whipped cream.
• Adjust the sweetness level to your liking. This results in a semi-sweet dessert as the bitter coffee and chocolate compliments the sweet cream. Whip the cream and mascarpone mix as instructed, then taste before assembling. Add more sugar, 1 tablespoon at a time, until your sweetness level is reached.
• Make at least 6 hours ahead and up to overnight. Tiramisu tastes better the longer it sits, so you can make it the night before instead. An overnight rest in the fridge means softer coffee-soaked ladyfingers. I like to serve it within one day of making, but the tiramisu will keep, covered in the fridge, for up to 3 days.
• Freeze for longer storage. Assemble as instructed, but omit the final dusting of cocoa powder. Double-wrap in plastic wrap, then cover with foil. Label, date and freeze for up to 3 months. Thaw overnight in the fridge, finish with cocoa powder and serve as desired.

Frequently Asked Questions

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