Does tiramisu have raw eggs?

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!

Does tiramisu have alcohol?

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.

Does tiramisu have caffeine?

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.

Can you freeze tiramisu?

You can freeze tiramisu for up to 2-3 months. Wait to dust the top with cocoa powder until ready to serve.

What does tiramisu taste like?

Tiramisu tastes like a light coffee and chocolate dessert with cream. It is simply delicious!

How long does tiramisu last?

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!

Easy Italian Tiramisu Recipe (No Eggs!)

Name: Best Eggless Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 3/4 cup heavy whipping cream; 1/4 cup granulated white sugar; 1 tablespoon espresso powder; 1/2 tablespoon vanilla extract; 1/8 teaspoon or a pinch of salt; 1 8oz. container of mascarpone cheese (I recommend the BelGioioso brand); Cocoa powder, for dusting; 1 1/2 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)

Best Eggless Tiramisu

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5 from 2 reviews

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!

Author: Marley Braunlich
Prep Time: 30
Total Time: 30
Yield: 12 1x
Category: Desserts
Method: No-bake
Cuisine: Italian

Ingredients

Units Scale

Tiramisu Filling

1 3/4 cup heavy whipping cream
1/4 cup granulated white sugar
1 tablespoon espresso powder
1/2 tablespoon vanilla extract
1/8 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 1/2 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)

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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 1/2 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.

See the blog post for more tips, step-by-step photos and detailed information.

Find it online: https://bakedabundance.com/eggless-tiramisu/