This easy tiramisu recipe is especially effortless because it is made without eggs. This eggless tiramisu is as light and dreamy as any other, and you’ll be surprised how quickly it comes together!
Made with classic Italian ingredients like creamy mascarpone cheese and coffee-soaked ladyfingers, this layered dessert is timeless, decadent and not overly sweet!
Tiramisu should not be reserved for only special occasions or date nights. It is a truly simple, decadent dessert you can make at home with a few special ingredients. This egg-free tiramisu is quick and easy enough to make on a weeknight to liven up your week with a fancy after-dinner treat. No snacking on chocolate chips here!
Another option is to make this recipe ahead of time for an upcoming party or gathering. Letting your eggless tiramisu sit in the fridge for a day or two before enjoying allows the flavors to meld together. The biscuit cookies will continue to soften and soak up all of the coffee and cream goodness in this delightful dessert.
Tiramisu also makes a fun alternative to traditional birthday cake. This no-bake dessert is one of our family’s go-tos for a celebration or holiday.
This post will give you all the tips and tricks on how to make the perfect Italian tiramisu recipe without eggs.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "This recipe is hands down my favorite dessert. Perfect tiramisu!" - Evan
- "So easy to make! This is one of my new go-to desserts now. Our family enjoyed this recipe and we can't wait to make and eat it again!" - Laurie
- "I thought Tiramisu was too complicated to make, but I found your recipe and the step-by-step photos were really helpful! My kiddo has an egg allergy so this eggless version is perfect for us." - Shannon
Looking for more eggless dessert recipes? Here are a few more ideas you'll love:
- Eggless Chocolate Chip Cookies
- Snickerdoodles Without Eggs
- Eggless Cobbler (Peach or Nectarine!)
- Eggless Chocolate Cookies
- Eggless Key Lime Pie
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Why You'll Love This Recipe
- Espresso-infused whipped cream. A spoonful of Italian espresso powder is added to the whipped cream mixture to infuse even more coffee flavor into this classic treat.
- No egg mascarpone filling. Instead of using egg yolks and egg whites in the creamy mascarpone filling, this recipe relies on the lightness and lift from homemade whipped cream. There’s no need to hassle with separating egg whites from yolks or worrying about eating raw eggs.
- No-bake and quick start-to-finish process. No-bake desserts are some of my favorites because they come in handy when you need to whip up a showstopping recipe quickly! You can enjoy this dessert the same day it's made or days later.
- Great make-ahead recipe. Another amazing thing about homemade tiramisu is that you can make it a day or two ahead of time as it only gets better.
- Hints of rich chocolate. The bottom of the baking pan is dusted with cocoa powder before adding the soaked ladyfingers for an extra chocolate hit.
- Strong brewed coffee. Instead of using brewed espresso, all you’ll need is plain old coffee. Since this recipe already requires you to pick up a few specialty ingredients from the grocery and liquor store, here is one place you can use a pantry staple already on hand. Opt for your favorite ground coffee, but I recommend using a bold blend or dark roast for a stronger flavor.
- A boozy delight (rum and coffee liqueur). In my opinion, the most important ingredient in this recipe is the coffee-flavored liqueur. I like to use Kahlúa, which is a rum and coffee-flavored liquor. This ingredient adds depth of flavor and a slightly boozy and bold coffee taste.
(Of course, you can make your tiramisu to your liking and leave out alcohol altogether. It will still taste wonderful! However, I love the hint of rum and how it pairs beautifully with the chocolate and cream.)
Ingredients
- Heavy whipping cream
- Granulated white sugar
- Vanilla extract
- Espresso powder
- Salt
- Mascarpone cheese
- Brewed coffee or espresso
- Coffee-flavored liqueur (such as Kahlúa)
- Savoiardi Ladyfingers (such as DeLallo brand)
- Cocoa powder
See the recipe card below for a full list of ingredients and measurements.
Substitutions
Need to make a substitution or missing an ingredient? Here are some ways to alter this recipe to fit your unique dietary needs.
- Dairy-free? To make this recipe dairy-free, substitute the heavy whipping cream and mascarpone cheese with dairy-free alternatives. There are recipes online for homemade vegan mascarpone. I have not tested this recipe with dairy-free ingredients and a dairy-free filling will have a different taste and consistency than the original.
- Gluten-free? Use gluten-free lady fingers. (The brand Schär sells some!)
- Allergic to eggs? Unfortunately, most store-bought ladyfingers contain egg. However, there are some recipes online for homemade eggless ladyfingers.
Variations
Here are a few ideas for customizing this recipe and making different flavor variations:
- Add cocoa powder to the whipped cream to make a chocolate mascarpone filling for an extra chocolatey dessert.
- Grate a chocolate bar or drizzle some chocolate sauce on top of the tiramisu instead of cocoa powder for a fun twist!
- Top with fresh berries for a fruity variation. Fresh strawberries or raspberries would pair with this recipe wonderfully.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Italian Tiramisu (without Eggs!)
Step 1: Add heavy whipping cream, vanilla extract, espresso powder and a pinch of salt to a bowl. Beat on low to medium speed for a few minutes.
Step 2: Add the sugar and beat on medium to high speed until the espresso whipped cream is light and fluffy (medium to stiff peaks).
Step 3: Don't overwhip the whipped cream. It should be smooth and silky.
Step 4: In a separate bowl, beat the chilled mascarpone cheese slightly.
Step 5: Add a few spoonfuls of the espresso whipped cream to the mascarpone and beat until just combined.
Step 6: Fold the whipped mascarpone mixture into the rest of the espresso whipped cream using a rubber spatula.
Step 7: Dust the bottom of the dish with cocoa powder.
Step 8: Make the coffee mixture according to the recipe card.
Step 9: Very quickly dip the cookies into the coffee mixture.
Step 10: Arrange the dunked ladyfingers in the cocoa-dusted 8x8" baking dish.
Step 11: Smooth half of the creamy filling over the first layer of soaked ladyfinger biscuits.
Step 12: Add the second and final layer of coffee-dunked ladyfingers.
Step 13: Spread the remaining mascarpone mixture on top.
Step 14: Dust the top of your tiramisu with cocoa powder.
Expert Tips & Tricks
Here are a few baking tips that will help you make the best no-egg tiramisu ever:
- Buy the right ladyfinger biscuits. You can typically find ladyfinger cookies in your local grocery store in the Italian food aisle. Look for the Savoiardi ladyfingers by the DeLallo brand or a similar variety that your local store carries. Ladyfingers should be hard and dry cake-like biscuits shaped like a large finger.
- Dip the ladyfingers fast! You mustn’t oversoak the ladyfingers in the coffee and Kahlúa mixture. Dip the ladyfingers for even a few seconds too long and they will become mushy and have a far too wet texture. Simply do a quick "dip and flip" of each ladyfinger to coat each side of the biscuit before placing it in the baking dish.
- Don't over-whip the heavy whipping cream. Overwhipped heavy cream will create an undesirable lumpy or grainy consistency and will weigh down your filling.
- Prepare the mascarpone. When making the tiramisu filling, whip the mascarpone cheese for a few seconds to soften it. Mascarpone cheese can be a bit thick and stiff to work with straight out of the fridge. Adding in a few heaping spoonfuls of the whipped cream can help give the mascarpone some lift before incorporating it into the homemade whipped cream.
- Gently fold the mascarpone mixture and remaining whipped cream. After whipping up the mascarpone with a little bit of homemade whipped cream, add the mascarpone mixture to the bowl of whipped cream. Try your best to gently fold the mixture not to knock out too much air from the whipped cream.
- Sift the cocoa powder for a clean finish. I recommend using a mesh sieve or a stainless steel shaker or sifter to evenly distribute the cocoa and eliminate large clumps. This will give your dessert a more elevated look.
- Let the finished dessert rest in the fridge before eating. Tiramisu is best enjoyed at least 4 hours after baking. It gets even better as it has more time to rest in the fridge.
Frequently Asked Questions
Have a question about this recipe? Here are some extra tips and commonly asked questions:
Many authentic tiramisu recipes contain some raw egg. The egg whites are separated from the egg yolks and the egg whites remain raw, while the egg yolks are partially cooked using the double boiler method. Both the egg yolks and egg whites are added to the mascarpone filling used in tiramisu. This recipe does not contain any eggs so there's no need to worry about eating raw egg!
Tiramisu is traditionally made with an alcoholic coffee-flavored liqueur such as Kahlúa. Kahlúa is made with 100% Arabica coffee beans, rum and coffee liqueur. To avoid alcohol in your tiramisu, simply leave out any alcoholic liqueurs.
Tiramisu is traditionally made with brewed espresso or coffee which tends to have caffeine. To avoid caffeine in your tiramisu, use decaf coffee to soak the ladyfingers.
You can freeze tiramisu for up to 2-3 months. Wait to dust the top with cocoa powder until ready to serve.
Tiramisu tastes like a light coffee and chocolate dessert with cream. It is simply delicious!
Tiramisu lasts 3-5 days in the fridge and it is best enjoyed chilled. In my opinion, tiramisu tastes even better a day or two after it's made!
Equipment
Here are the baking tools and equipment you will need to make this recipe:
- 8x8" baking dish (9x9" also works! See notes in recipe card if using 9x9" pan)
- Two mixing bowls
- Liquid measuring cup
- ¼ dry measuring cup
- 1 tablespoon
- Rubber spatula
- Mesh sieve or stainless steel shaker (for dusting cocoa powder)
- Serving spatula and knife
Storage
Refrigerator Instructions
Cover your dish of homemade tiramisu with plastic wrap and place in the fridge for up to 5 days. Serve chilled and enjoy!
Freezing Instructions
Do not dust the tiramisu with cocoa powder if you plan to freeze it.
Chill the tiramisu in the fridge before transferring to the freezer. Wrap the dish in plastic wrap and then cover it with foil before placing it in the freezer for up to 3 months.
Thaw the tiramisu in the fridge for a few hours (or pull out the dessert the night before!) and dust with cocoa powder before serving.
Recipe
Best Eggless Tiramisu
This eggless tiramisu is just as light and dreamy as any other, and you’ll be surprised how quickly it comes together! Made with classic Italian ingredients like creamy mascarpone cheese and coffee-soaked ladyfingers, this layered dessert is timeless, decadent and not overly sweet!
- Prep Time: 30
- Total Time: 30
- Yield: 12 1x
- Category: Desserts
- Method: No-bake
- Cuisine: Italian
Ingredients
Tiramisu Filling
- 1 ¾ cup heavy whipping cream
- ¼ cup granulated white sugar
- 1 tablespoon espresso powder
- ½ tablespoon vanilla extract
- ⅛ teaspoon or a pinch of salt
- 1 8oz. container of mascarpone cheese (I recommend the BelGioioso brand)
- Cocoa powder, for dusting
Tiramisu Coffee Soak
- 1 ½ cups brewed coffee or espresso, cold
- 2 tablespoons espresso powder, optional
- 6 tablespoons coffee-flavored liqueur (such as Kahlúa)
- 24-28 Savoiardi Ladyfingers* (1 package, see notes)
Instructions
- Add the heavy whipping cream to a mixing bowl with the vanilla, espresso powder and salt. Beat on medium speed for a minute or two. Slowly add the sugar and beat until medium-stiff peaks.
- In a separate bowl, beat the mascarpone cheese to soften. Add a few spoonfuls of espresso whipped cream to the mascarpone and beat to combine. This helps to lighten the mascarpone so it mixes more easily into the filling.
- Gently, fold the whipped mascarpone cheese mixture into the rest of the espresso whipped cream using a rubber spatula.
- Brew 1 ½ cups of hot coffee or espresso and mix in two tablespoons of espresso powder (optional) for a stronger coffee flavor. Let rest to cool.
- Add cooled coffee and liqueur to a shallow bowl. Quickly dip the ladyfingers one by one in the coffee soak mixture and arrange them in the bottom of an 8×8" pan. (You should be able to fit two rows of 6 or 7 ladyfingers across the dish.)
- Spread on half of the mascarpone filling and then arrange another layer of dunked ladyfingers.
- Cover with the remaining mascarpone filling and dust the top generously with cocoa powder. Cover and let rest in the fridge for a few hours or overnight. Scoop or cut the tiramisu into squares for serving.
Notes
Ladyfingers: If you only want to use one package of ladyfingers, (I used the DeLallo brand Savoiardi Ladyfingers) then you will use all 24 ladyfinger biscuits that come in one package. Each layer will have 12 biscuits, with 6 across your 8x8 baking dish. This amount is perfectly fine!
However, if you want your 8x8" pan of tiramisu to be more full and evenly distributed, I suggest buying two packages of ladyfingers. Then you will use 14 biscuits for each layer with 7 across. (This is what I did.)
If you're using a 9x9" pan, I highly suggest purchasing two packages of ladyfingers so you have enough to fill the entire pan.
Dietary Restriction Tips:
- Dairy-free? Use dairy-free alternatives for the heavy whipping cream and mascarpone cheese.
- Gluten-free? Use gluten-free lady fingers. (The brand Schär sells some!)
- Allergic to eggs? Unfortunately, most store-bought ladyfingers contain eggs. However, there are recipes online for vegan and egg-free ladyfingers to make at home.
See the detailed blog post for more baking tips and ways to customize this recipe.
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LET US KNOW WHAT YOU THINK!
Did you try this easy tiramisu recipe with no eggs? Leave a five ⭐️ review below and tag @bakedabundance on Instagram & Facebook!
This recipe was inspired and adapted from a version by Tastes Better From Scratch.
Laurie
So easy to make! This is one of my new go-to desserts now. Our family enjoyed this recipe and we can't wait to make and eat it again!
Sam
This came out amazing!! I will definitely be making it again! Yummmm!
Lori
You should warn that this is not suitable for those allergic to eggs as the ladyfingers contain eggs.
Marley Braunlich
Hey Lori, thanks for the tip! I do include a note about this in the blog post, however I will add another disclaimer to the recipe card for those who don't see it in the post itself. Unfortunately most storebought ladyfingers contain eggs, however there are some vegan and egg-free ladyfinger recipes online if you want to give that a try. Thanks!
Eunice
Muchas gracias por la receta. Me parece muy fácil y seguro que está deliciosa.
Estoy buscando postres para servir en una fiesta y se me ocurrió que este sería fácil para tenerlo preparado un par de días antes. Estoy pensando en servirlo en vasos individuales. Va a haber una mesa de diferentes postres. Mi única duda es saber cuánto tiempo puede estar el tiramisú en la mesa fuera del refrigerador.
¿Me podrías ayudar con esa duda? Muchísimas gracias.
Marley Braunlich
Hola Eunice, gracias por tu pregunta. Yo no dejaría el tiramisú a temperatura ambiente durante más de 45 a 60 minutos. Este postre debe mantenerse frío en el refrigerador, ya que está hecho con productos lácteos. Recomiendo guardar los platos individuales de tiramisú en el frigorífico y sacarlos unos 10 minutos antes de que llegue la hora de que los invitados coman el postre.
(Hi Eunice, thank you for your question. I would not let tiramisu sit out at room temperature for more than 45 to 60 minutes. This dessert needs to stay chilled in the refrigerator since it is made with dairy. I recommend keeping the individual tiramisu dishes in the fridge and removing them about 10 minutes before it's time for the guests to eat dessert.)