This Easy Eggless Tiramisu is rich, decadent, and totally delicious! It’s easy to make with the most delightful layers of espresso-dipped homemade ladyfingers and creamy mascarpone filling.
Why I Love This Recipe
You’ve requested tiramisu a lot, so by popular demand, I’m bringing you my Easy Eggless Tiramisu recipe!
This recipe is my egg-free take on one of the most iconic and famous Italian coffee-flavored desserts. It’s undeniably decadent yet simple, and a crowd-pleaser for sure!
Rich and lightly sweet, this creamy, no-bake Italian dessert can be ready in minutes.
This is a perfect dessert to enjoy with family and friends! They will love it. It’s easy to make, fuss-free and it can be made ahead of time!
Let’s get started!
Easy Eggless Tiramisu Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Mascarpone cheese: Use quality mascarpone. I like BelGioioso brand (not sponsored– truly what I always use).
- Confections’ sugar
- Marsala wine: Sweet Marsala Wine can be substituted for Grand Marnier, Vinsanto, or Cherry.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Heavy whipping cream: Make sure it has at least 35% of fat content.
- Granulated sugar
- Pure vanilla extract
- Freshly brew good espresso or very strong coffee: If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe notes.
- Rum or cognac: For a non-alcoholic version, just substitute alcohol for coffee when making the tiramisu cream and skip the alcohol in the coffee.
- Ladyfingers: If you want to make eggless tiramisu, you most likely will need to make your own ladyfinger. According to my own experience, it is very difficult to find egg-free or vegan ladyfingers in the grocery store or online. So here is my Eggless ladyfingers recipe.
- Unsweetened cocoa powder
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Eggless Tiramisu Cream
- Place mascarpone cheese in a bowl and soften it with a spoon or spatula.
- Add confectioners’ sugar, wine, and salt and mix until everything is well incorporated and smooth. Set aside.
- Beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Fold gently the whipped cream into the mascarpone mixture. Set aside
2 – Assemble the Eggless Tiramisu
Whisk the coffee and rum together in a shallow bowl. Working one at a time, dip ladyfingers into the coffee. Arrange the dipped ladyfingers in the baking pan to make one solid layer.
Bring back your passion for baking, even if you cannot use eggs!
Spoon half the mascarpone cream filling over the ladyfingers. If desired, dust some cocoa powder over the cream, this is optional, but I like the extra cocoa in my tiramisu.
Dip remaining ladyfingers into the remaining coffee mixture and arrange one by one on top of the mascarpone layer.
Spread the remaining mascarpone mixture evenly on top. Refrigerate for 2 hours, then dust with cocoa, cover with plastic wrap and refrigerate for at least 4 hours. Overnight is best.
Extra Tips to Make Eggless Tiramisu
Take out the Mascarpone cheese from the refrigerator 15 minutes before you start making this recipe. That will help it mix together with the other ingredients more smoothly.
Fold the whipped cream gently into the mascarpone mixture, you want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy.
I highly recommend making the ladyfingers the day before and letting them dry out at room temperature overnight, so they have the perfect texture to dip into the coffee.
FREQUENTLY ASKED QUESTIONS
Tiramisu is an Italian dessert consisting of layers of coffee-soaked ladyfingers surrounded by rich, velvety mascarpone cream and then dusted with cocoa powder.
Ladyfingers (savoiardi in Italian) are a pretty dry, and finger-shaped sponge cookie/cake. They’re the main ingredient in many desserts, such as trifles and tiramisu. You can find ladyfingers in most large grocery stores, Italian markets, or you can purchase them online. However, Eggless or Vegan ladyfingers are hard to find. So here is my Eggless Ladyfingers Recipe.
Yes, you can! Just substitute alcohol for coffee when making the tiramisu cream and skip the alcohol in the coffee.
To make a smaller version of this recipe use an 8×8 or 9×9 pan and simply divide the ingredients by half.
Yes, you can! Actually, in my opinion, Tiramisu tastes better after a day or two
Tiramisu can be stored in the refrigerator for up to 5 days.
Yes, you can freeze tiramisu. To freeze tiramisu, place the first layer of plastic wrap directly against the cream surface (without cocoa) to prevent skin from forming. Then, add an additional layer of plastic wrap and then cover with foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
Storing & Freezing Instructions
Tiramisu can be stored in the refrigerator for up to 5 days.
To freeze tiramisu, place the first layer of plastic wrap directly against the cream surface (without cocoa) to prevent skin from forming. Then, add an additional layer of plastic wrap and then cover with foil and freeze.
Ready to eat it? To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
More Recipes You’ll Love
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- Easy Eggless Pecan Pie
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Easy Eggless Tiramisu
Equipment
Ingredients
- 12 oz (350 g) mascarpone cheese
- 3/4 cup (90 g) confections’ sugar
- 2 tablespoons (30 ml) sweet Marsala wine (see notes)
- Pinch of salt
- 1 1/4 cup (300 ml) heavy whipping cream
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (360 ml) freshly brew good espresso or very strong coffee
- 2 tablespoons (30 ml) rum or cognac (see notes)
- 25 – 30 eggless ladyfingers
- 1/3 cup (33 g) unsweetened cocoa powder
Instructions
Make the Tiramisu Cream:
- Place mascarpone cheese in a bowl and soften it with a spoon or spatula. Add confectioners’ sugar, wine, and salt and mix until everything is well incorporated and smooth. Set aside.
- With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Add granulated sugar and vanilla extract and continue beating until stiff peaks form.
- Fold gently the whipped cream into the mascarpone mixture. Set aside
Assemble the Tiramisu:
- You need a large 9×13-inch baking pan/dish.
- Whisk the coffee and rum together in a shallow bowl. Set aside.
- Working one at a time, dip ladyfingers into the coffee mixture just long enough to get them wet, do not soak them! Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces.
- Spoon half the mascarpone cream filling over the ladyfingers. If desired, dust some cocoa powder over the cream, this is optional, but I like the extra cocoa in my tiramisu.
- Dip remaining ladyfingers into the remaining coffee mixture and arrange one by one on top of the mascarpone layer.
- Spread the remaining mascarpone mixture evenly on top. Refrigerate for 2 hours, then dust with cocoa, cover with plastic wrap and refrigerate at least 4 hours. Overnight is best.
- Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is very helpful for removing the slices.
- Take out the Mascarpone cheese from the refrigerator 15 minutes before you start making this recipe. That will help it mix together with the other ingredients more smoothly.
- Fold the whipped cream gently into the mascarpone mixture, you want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
- Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy.
- I highly recommend making the ladyfingers the day before and letting them dry out at room temperature overnight, so they have the perfect texture to dip into the coffee.
Nutrition
Originally posted September 2020, post content edited to add more helpful information, no change to the recipe in March 2022.
Made this for a party recently (with a few modifications, listed below, at the request of the guest of honor. It got raves all around! I wanted an egg-free recipe, because i don’t like the idea of eating anything with raw eggs, and I didn’t want to have to deal with making a cooked custard. So I just used store-bought Savoiardi (ladyfingers)
Modifications:
*Replaced marsala with Kahlua:
*Used vanilla-flavored rum (a local brand from Central Texas):
*Made strong instant espresso — 18 ounces hot water to 3-4 teaspoons espresso powder:
*Used a Good Cook two-compartment meal prep food storage container. I’m not saying you need to buy this — I think I got mine when someone brought some food to me, but the small, 1-cup side was *perfect* for fitting in one ladyfinger at a time, and I refilled it with coffee as necessary, to keep the liquid level where it needed to be.
*Used a very small sieve to sprinkle as much cocoa powder — regular, not dutched — onto middle layer as the top layer. Possibly wouldn’t use as much next time, since I noticed that the layers seemed to separate there when being cut. Next time, I might try using a little less, so that some of the cream shows through. Of course, all that cocoa may have been at least some of the reason it was as good as it was. 🙂
*Realized after starting to make it, that I should have read the recipe ahead of time, since it was supposed to chill at least 4 hours or preferably overnight. I only had three at most. So I made the first set of layers (through the cocoa), stuck it in the freezer instead of the fridge for 1 hour. Removed it and completed the second set of layers.Covered it with plastic wrap and then aluminum foil. Put it back in the freezer until we were ready to leave.
These stars were supposed to be attached to my review. 🙂
Thanks a lot for the review and good feedback, Cindy!
Hello Cindy! Thanks so much for such detailed feedback. I have lots of egg-free recipes for next time you don’t feel like using eggs =)
Hey Oriana,
I love Tiramisu… And when you shared the eggfree version I couldn’t hold myself but to try it…. But was so nervous and felt intimidated about it… But didn’t give up. Made the eggless Lady fingers from your recipe and followed the rest of the recipe to the T…..Skipped on the alcohol. I am still in a daze about the success with this dessert…… It’s exceptional in taste and once again my bear hugs and love to you for the spot on recipes…. Your recipes are a happiness quotient in so many lives, truly…. Lots of love and thanks again ❤❤ Shared pics on Insta… Hope you get to see it sometime…
Hello Sudha! WOO-HOO…So glad you enjoyed this recipe! This tirumisu is my new fave. I will look for your photos 😉 Thanks so much for trying my recipe.
I tried the tiramisu, and it was a succes! It is very easy to make. Thanks
Hello Veen! So glad you enjoyed this recipe. Thanks so much for your feedback.