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.
Easy Eggless Tiramisu 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 the 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.
What is Tiramisu?
Tiramisu is an Italian dessert consisting of layers of coffee-soaked ladyfingers surrounding by rich, velvety mascarpone cream and then dusted with cocoa powder.
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!
EASY EGGLESS TIRAMISU INGREDIENTS:
You’ll need:
- Mascarpone cheese
- Confections’ sugar
- Marsala wine
- Pinch of salt
heavy whipping cream - Granulated sugar
- Pure vanilla extract
- Freshly brew good espresso or very strong coffee
- Rum or cognac
- Eggless ladyfingers
- Unsweetened cocoa powder
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EASY EGGLESS TIRAMISU
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
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
- 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.
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 let them dried out at room temperature overnight, so they have the perfect texture to dip into the coffee.
FREQUENTLY ASKED QUESTIONS:
Can I Make the Tiramisu Without Alcohol?
Yes, you can! Just substitute alcohol for coffee when making the tiramisu cream and skip the alcohol in the coffee.
How Do I Make A Smaller Pan?
To make a smaller version of this recipe use an 8×8 or 9×9 pan and simply divide the ingredients by half.
Can I Make the Tiramisu Ahead of Time?
Yes, you can! Actually, in my opinion, Tiramisu tastes better after a day or two.
How Long Can I Keep Tiramisu in The Refrigerator?
Tiramisu can be store in the refrigerator for up to 5 days.
Can I Freeze Tiramisu?
Yes, you can freeze tiramisu. To freeze tiramisu, place the first layer of plastic wrap directly against the cream surface (without cocoa) to prevent a 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:
Tiramisu can be store 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 a 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.
LOOKING FOR MORE EGGLESS DESSERT RECIPES?
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
Easy Eggless Tiramisu
Ingredients
- 12 oz (350 gr) mascarpone cheese
- 3/4 cup (90 gr) 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 gr) 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 gr) 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 it! 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 let them dried out at room temperature overnight, so they have the perfect texture to dip into the coffee.
- Best Eggless Cheesecake
- Easy Eggless Lemon Bars
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Mango Panna Cotta
- more recipes…
Nutrition
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