Eggless Tiramisu

Eggless tiramisu ingredients

Mascarpone cheese is one of the main ingredients in making tiramisu. I know that some of my audience might not easily find mascarpone cheese in their stores. I have mentioned the substitute in the recipe card notes below.

Cream cheese is the secret ingredient I have included in this eggless tiramisu recipe to add richness to the dessert and replace the eggs.

Milk, we will not use much, only two tablespoons to make mixing cream cheese and mascarpone cheese easy.

Ladyfingers. Italian cookies or sponge.

Coffee. Use espresso, but if you don’t have it then a substitute is mentioned in tip #4 below.

Tips to make a great eggless tiramisu

1. Use cold mascarpone; otherwise, the whipping cream will go flat when mixing.
2. Use eggless ladyfingers if you are allergic to eggs. If you can’t find it in stores, make it at home using this recipe for eggless ladyfingers from Gemma’s blog.
3. Place the whipping cream in the freezer for two to three minutes before whipping. It will help the cream thickens much faster.
4. It’s better to use espresso for this recipe, but if you only have instant coffee, mix 2 tablespoons of instant coffee in 1 cup water, let it come to a boil on a stovetop, cool it, and then use it.
5. Store-bought ladyfingers come in different thicknesses. Test the one you have by dipping one ladyfinger in the coffee for one second and then place it on a plate. After a minute, gently press down the soaked ladyfinger with the back of a spoon. If the ladyfinger is soggy and flat, do not dip it completely in the coffee; just dip one side!
6. If the ladyfingers you are using are thick, do not dip it in coffee for long. Even thick ladyfingers take in a lot of liquid quickly.
7. Do not overbeat the mascarpone; it will turn grainy. Beat on high for few seconds until smooth.
8. The minimum time to chill the tiramisu is 3 hours, but it’s better to refrigerate it overnight or for 7 hours.
9. If you overbeat the whipping cream, add two tablespoons of cream to it and whisk gently with a hand whisk until smooth again.  

How to make easy eggless tiramisu

1. In a bowl, beat the whipping cream until stiff peak. Keep aside.
2. In a different bowl, add the mascarpone cheese, milk, vanilla, and cream cheese and beat until combine, do not overbeat.
3. Add the sugar and beat for few seconds until smooth.
4. Add the whipped cream to the previous mixture and beat for a few seconds.
5. Dip the ladyfingers for a second one at a time in the prepared coffee.
6. Arrange the dipped ladyfingers in the pan, make sure to cover all gaps. You may need to cut some of the ladyfingers to fill those gaps.
7. Add a little less than half the cream filling over the ladyfingers and spread evenly.
8. Repeat the previous three steps.
9. Cover the tiramisu and chill for three hours.
10. Before serving, dust the tiramisu with unsweetened cocoa powder, use a sifter to do this step, and make it a generous layer of cocoa powder.

How to store tiramisu

This tiramisu recipe is egg-free, so you can store it in the fridge for up to 4 days.

Please Review and Rate

If you have tried this egg free tiramisu recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!