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Learn how to make the easiest eggless tiramisu! Tiramisu takes just 15 minutes of hands-on work and requires no cooking or baking. Eggless tiramisu is the perfect summer dessert!
ESPRESSO PATRONUM!
I am such a Potter nerd. But let’s face it, this is probably one of the only times I could have used that one and just barely gotten away with it. Can you blame me for jumping at the opportunity?
Eggless Tiramisu is what we’re making today. Ladyfingers or savoiardi biscuits soaked in freshly brewed espresso and layered in between whipped swoops of mascarpone and finished with a generous dusting of cocoa powder.
Now, that is my idea of a fantastic, no-bake dessert.
There’s no denying that all of my favorite desserts usually contain some sort of espresso. Take my Starbucks copycat espresso brownies for example. In college, whenever my stress meter was about to explode, one of those brownies would be the answer to it all.
Today’s eggless tiramisu recipe is a little different than what comes to mind when you think ‘tiramisu.’ For starters, as the title suggests, my tiramisu recipe is completely eggless. So if you’re uncomfortable with the thought of raw egg yolks in your dessert, this eggless tiramisu recipe goes out to you! Keep in mind though that if it’s an egg allergy that you’re dealing with, you’ll want to check the ingredients in your ladyfingers or savoiardi biscuits as well. Those often contain eggs unless specifically marked.
Another ingredient this eggless tiramisu doesn’t contain – alcohol. So it’s suitable for everyone.
I have an egg allergy, so I love when I find easy, YUMMY, eggless recipes. The hardest part about this recipe is waiting to eat it!
What is tiramisu?
Literally translated the word ‘tiramisu’ means ‘pick me up.’ I assume it’s the espresso that they’re referring to as I’m sure the flavor would jolt anyone back to life (note factual.) It is an extremely popular Italian dessert which contains sponge cakes in the shape of fingers that have been soaked in espresso and layered in between whipped mascarpone cheese and dusted with cocoa powder. Often, recipes call for the use of liqueur and brandy, I’ve opted to leave the alcohol out of this recipe entirely.
What do you need to make eggless tiramisu?
- cold heavy cream
- powdered sugar
- vanilla extract
- mascarpone cheese
- strong brewed coffee or espresso
- ladyfingers (or savoiardi)
- granulated sugar
- cocoa powder, for dusting
Where can I find ladyfingers?
I’ve checked a ton of grocery stores and what I’ve come up with is that they are usually in 1 of 2 aisles… and sometimes in both! The first place I suggest looking is in the cookie aisle. They are usually all the way at the top or at the bottom and rarely located at eye level as they aren’t often bought for anything but tiramisu.
The second place you might find them is in the international aisle located where all of the other Italian specialty items can be found.
Do I have to use mascarpone cheese in this recipe?
I have tried this recipe with cream cheese as well to see if that would be an option for those that can’t find mascarpone cheese readily or if it’s sold at an unreasonable price, which a lot of the times, it is.
I found that a brick of cream cheese (8 ounces) to replace the mascarpone cheese will work. However, if you use 7 ounces of cream cheese and 1 ounce of sour cream, the flavor is very similar to what you’d get when you use store-bought mascarpone. So use what you like best!
How to make the easiest eggless tiramisu
- Whip it good: Whip the heavy cream with the vanilla and the sugar until it thickens into a super soft, but somewhat shaped cream. Add the mascarpone at this point and with the mixer running on medium, allow it to whip until it thickens. Be sure to use both super cold heavy cream and super cold mascarpone. If you use cream cheese, it should be at room temperature. The sour cream should still be cold.
- Dip the ladyfingers in the espresso and granulated sugar mixture and line them in a flat layer in an 8×8 baking dish. Then top with a layer of mascarpone cream, the second layer of dipped ladyfingers and finally, the last of the whipped mascarpone.
- Sprinkle the cocoa powder on top and allow the dessert to cool for 4-6 hours. Better if you let it go overnight as the flavor really develop!
Recipe Tip
Make sure both the whipped cream and the mascarpone are cold from the refrigerator. I made the mistake of letting the mascarpone sit at room temperature for an hour before making this the second time, and guess what? It belly-flopped. My whipped cream and mascarpone mixture turned to butter! I didn’t even know you could turn mascarpone into butter, but I managed to do it!
The Easiest Eggless Tiramisu
Ingredients
- 1¼ cup heavy whipping cream cold
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) mascarpone cheese cold
- 2 cups espresso or strong brewed coffee (see notes)
- 1 (7-ounce) ladyfingers also called savoiardi
- 2 tablespoons granulated sugar for dusting
- 2 tablespoons cocoa powder
Instructions
- WHIP IT GOOD: Add the heavy cream into the bowl on a stand mixer fitted with the whisk attachment, beat for 30 seconds. Then, add the powdered sugar and the vanilla and continue to whip until the whipped cream starts to thicken into a super soft cream. Add the mascarpone cheese and continue to run the mixer on medium until the cream fluffs up and stiff peaks form. When it doubt, stop the mixer and mix using a spatula, you don’t want to over mix this or it will turn to butter!
- ESPRESSO: While the mixer is running, combine the prepared espresso and the granulated sugar and stir until the sugar dissolves.
- LAYER IT: Grab an 8×8 baking dish (or something similar in size.) Do a quick dip of the ladyfinger into the prepared espresso and place them in a single layer in the baking dish (about 9-10 ladyfingers.) Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers and spread using an offset spatula. Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side. Spread or pipe the remaining mascarpone cream on top.
- DUST IT OFF: Place the cocoa powder in a small sieve and dust the top of the tiramisu. Refrigerate for at least 4 hours. I prefer to make this one day ahead of when I plan on serving it as it cuts cleaner pieces! It’s the ideal make-ahead dessert!
Notes
- See post for mascarpone substitutes
- I usually purchase instant espresso powder and just add it to room temperature water! It dissolves quickly, and works really well here! Start with about 2-3 tablespoons powder, and adjust with additional to taste!
- For a less sweet tiramisu, feel free to omit the granulated sugar from the recipe! I find that the addition of the sugar makes it the perfect level of sweet for us.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Hi, I’m just curious if there would be a difference between using powdered sugar or granulated sugar since one is mentioned in the ingredients and the other in the notes. Thanks!
Hi Lesley! Both are mentioned under the recipe ingredients. You have the option of omitting the granulated sugar, hence the blurb in the notes section! Hope the helps!
I have an egg allergy, so I love when I find easy, YUMMY, eggless recipes. The hardest part about this recipe is waiting to eat it!
Hi! I’ve been using this recipe for years, and it’s been my little sister’s favorite dessert. I always make two when I come home for thanksgiving, one for the family and one for her. I’m making a cake tin of it tomorrow for her 16th birthday because of how much she loves this tiramisu. Thank you for this amazing recipe ❤️❤️❤️
I made this recipe today and it was fantastic. Easy to make and it looked beautiful when I served it.
Hi, I’m going to make your eggless tiramisu but I want the top to be like yours (balls of cream on top, dusted with cocoa lol) but your recipe doesn’t say how you did this.
Please advise me….
Thanks, Alaine
Love this, especially without eggs as I don’t trust uncooked eggs. Scrumptious!
You need to have the coffee
Honestly THE BEST tiramisu recipe ever! I omitted the granulated sugar and used coconut cream instead of heavy cream. Simply exquisite! Thanks for the recipe!
I really enjoyed this recipe but I did make one change. I’ve been on a campaign to use healthier options than sugar and was really happy that it worked here. I replaced the 1/2 cup powdered sugar with 1/4 cup honey and 1/4 cup maple syrup. My goal was to taste the sweetness without having the honey or maple syrup flavors over power the other ingredients. I also went with the cream cheese/ sour cream to replace the mascarpone. For the lady fingers I bought Madelines at Costco. They held up to the coffee without becoming soggy. All in all, very yummy!
This looks delicious and its so pretty, your photos are beautiful! I’m vegan, so I will be veganizing this. I’ve made my own vegan lady fingers and I’m going to use vegan cream cheese to make a mascarpone recipe I found. There are many vegan recipes out there for Tiramisu but this can easily be made vegan. I will be making it this weekend, for my wife’s birthday. I see that you have made it alcohol free, which is great. I do however have some rum extract which I would like to use. Any idea on how much I should use? Thanks so much! I can’t wait to try this and see how it comes out! I’ll be sure to come back and let you know.
Just tried it and I absolutely loved this recipe. I am vegetarian and I don’t make anything with egg and this was amazing. This also didn’t require baking and it was super awesome. Will definitely make it again. I am so glad I found this recipe and a big Thank You to the person who made this recipe. They did such a nice job. Thanks for sharing!
Wonderful! Had been searching for an egg-less tiramisu recipe and was thrilled to find this one.
I omitted the granulated sugar as my ladyfingers were already well-coated with it and instead of espresso I used a STRONG mocha/hazelnut blend of coffee.
It went fast and I’m so glad that I froze & saved 2 slices for a rainy day. Will definitely make it again.
So happy to hear you enjoyed it, Karen! And I’m glad you stashed some away for later 😉
Can you tell me what brand of lady fingers did you get? Thanks!
I can’t remember at the moment which one is pictured, but I’ve used a variety of brands during recipe testing, one of which was Alessi. Hope that helps!
This indeed is the easiest tiramisu I have ever made. It is also delicious. Thanks for a great recipe that I’m not afraid to serve to anyone because – no raw eggs!
I am a vegetarian and I don’t eat eggs. This recipe sounds perfect. Will try it definitely for sure. Thank you for posting it.
look really yummy!!!