Tiramisu Recipe Without Eggs

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.

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, it 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, 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: 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 closest substitute.
• Ladyfingers: Ladyfingers are sponge cake cookies roughly shaped like a finger. I find them in the cookie aisle at Trader Joe's and Whole Foods. You can also look for them in Italian specialty markets, most likely labeled in Italian as 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 natural, unsweetened cocoa powder or Dutch-processed cocoa powder. 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:

1. 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.
2. 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.
3. Add whipped mascarpone: Using a small whisk, whip the mascarpone in the container to incorporate air and lighten it. Add the mascarpone and vanilla to the whipped cream, and whip until smooth and fluffy, with no lumps remaining. Taste the cream mix at this point to check for sweetness and adjust accordingly.
4. 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.

5. Start layering: Spread half of the cream mixture evenly over the ladyfingers. Make sure to cover the corners as well. Use a spatula to even out the surface.
6. Add the first cocoa layer: Add cocoa powder to a small, thin sieve and, using a spoon, tap it to dust the tiramisu generously with cocoa, covering the top.
7. Finish assembling: Add another layer of coffee-dipped ladyfingers, followed by the remaining cream mixture, and smooth the top.
8. Dust with cocoa and chill: Dust another layer of cocoa powder, covering the top. For a clean presentation, wipe away excess cocoa powder along the edges with a damp kitchen towel. Cover the tiramisu with plastic food storage wrap and refrigerate for 6 hours to overnight.

Variations to Try

• Alcohol Free: Omit the liqueur 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 1 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 over the cocoa powder just before serving.

Make-Ahead & Storage Instructions

The tiramisu will set up in about 6 hours. That said, tiramisu tastes better the longer it sits, so you can make it the night before. Overnight refrigeration results in 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.

FAQ

More Easy Desserts From My Kitchen

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• Instant Pot Mini Cheesecake: My take on a classic New York-style cheesecake, shrunk down to a small-slice, no-guilt recipe.
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