Eggless Tiramisu

This easy and delicious tiramisu recipe is a popular Italian dessert often served at Christmas or other special occasions. For this particular dessert recipe, I wanted to create an eggless tiramisu, for those who prefer to avoid using raw eggs.

The result is a creamy, soft, and flavorful tiramisu that is absolutely divine!

Recipe Summary

This recipe for eggless tiramisu will serve at least 8 people, depending on the size of each serving. It requires a minimum of 5 hours to chill, but I prefer overnight.

This recipe is easy to make and requires no baking or special skills. I step you through the process, and even include a detailed video below.

But be warned, this dessert is light and airy, making it far too easy to request seconds… and thirds…. and… well, you get the point.

Eggless Tiramisu Ingredients

For this recipe you just need a few simple ingredients.

• Heavy cream
• Powdered sugar
• Mascarpone cheese
• Ladyfingers – Savoriarti – 7-10 oz. About 18 give or take. Adjust as needed.
• Espresso or strong coffee. You can order instant espresso if you don’t have any regular espresso at home.
• Rum. You can also use marsala or brandy. Or omit the alcohol entirely.
• Vanilla
• Cocoa powder for dusting on top

Step by Step Instructions

For exact measurements check out the recipe card below. These steps will explain what’s involved in making my tiramisu recipe.

Step 1. In a large mixing bowl, start by using the whisk attachment on your mixer and whip the heavy cream until stiff peaks appear (about 3-4 minutes using a hand mixer). Shake the heavy cream to make sure all of it comes out of the container.

Step 2. Gently fold in the powdered sugar using a spatula. It doesn’t require a lot of folding – about 15 to 18 times.

Step 3. Move that bowl to the side. In another large mixing bowl, add in your mascarpone, part of the rum, and vanilla.

Step 4. Using your mixer with beater attachment (not whisk), mix to blend everything together. The texture should be soft and smooth.

Step 5. In a small bowl, combine your espresso with the remaining rum and stir.

Step 6. Grab your baking dish for the tiramisu, and dip each ladyfinger one at a time in the espresso for about 2 seconds on each side.

Then place it on the bottom of the baking dish. Repeat until the first layer is complete. Break any ladyfingers in half or to size to make them fit.

Step 7. For the second layer, spread the mascarpone mixture over the ladyfingers.

Step 8. Add another layer of the ladyfingers, dipping both sides of the ladyfingers in the espresso for 2 seconds on each side.

Step 9. Spread the remaining cheese mixture over the layer of ladyfingers.

Step 10. Top with a final layer of the cocoa powder. Use a sifter to evenly create a nice solid dusting.

Step 11. Place the tiramisu in the fridge to chill/set for a minimum of 5 hours or overnight.

PRO TIP: Use toothpicks to keep the plastic wrap from hitting the top of the tiramisu. If not, the plastic wrap may pull off the top layer of cocoa powder.

Recipe Video

Recipe Tips & Modifications

For modification ideas try any of the following:

• Omit the alcohol and just use vanilla.
• For a caffeine-free tiramisu, use decaf espresso. Just make it a little stronger than usual.

Storage Tips

Great news! This recipe can be easily stored in the fridge and the freezer. It will last in the refrigerator for up to 5 days and in the freezer for 3-4 months.

What my husband and I do is freeze the tiramisu in serving size containers. Let it thaw in the fridge for a few hours – don’t rush it. It tastes its best when fully thawed.

Additional Dessert Recipes

You can also find more inspiration from our full list of Italian dessert recipes. Otherwise, check out these below!

Recipe Card