This Eggless Tiramisu Recipe is also alcohol-free and always gets rave reviews. I’m sharing a version that tastes the same as the Authentic Italian Tiramisu. You will be surprised how quickly this dessert is prepared since there are no eggs to beat until it doubles in volume, we are talking about 10 to 13 minutes max. Imagine, with just a few minutes; you get to taste a timeless no-bake Italian dessert! I have added a secret ingredient to make this tiramisu recipe super-rich. Find out more about that secret ingredient in this post, and don’t forget to watch the video tutorial and read the tips and tricks to make the perfect eggless tiramisu! Don't miss my Tiramisu Tres Leches Cake Recipe.
What is Tiramisu?
Tiramisu is an Italian word and its translation in English is “Pick Me Up” It is a dessert first created in Tuscany – Italy and is also known as Tuscan Trifle; this is an old dessert, and some claims that it goes back to the 19th century. But keeping the History of how it has originated aside, let’s talk about why it became popular.
The original recipe had everything the people enjoyed the most like cream, alcohol, cake, and coffee. The combination was irresistible; therefore, tiramisu grew popular in many countries and can be found in most elite restaurants.
In short, tiramisu is layers of ladyfingers cookies (Savoiardi Biscuits) soaked in coffee, then covered with velvety delicious cream filling consists of mascarpone and egg yolks, and dusted with cocoa powder before serving it.
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.
Sugar. I have used fine sugar. Do not use brown sugar in this recipe. Brown sugar has more moisture, and the tiramisu may not get as firm.
Vanilla. You can omit it if you wish, the flavor of coffee and cocoa powder will take over, but I like to add it whenever I use whipping cream.
Ladyfingers. Italian cookies or sponge.
Coffee. Use espresso, but if you don’t have it then a substitute is mentioned in tip #4 below.
Unsweetened cocoa powder.
Tips to make a great eggless tiramisu
- Use cold mascarpone; otherwise, the whipping cream will go flat when mixing.
- 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.
- Place the whipping cream in the freezer for two to three minutes before whipping. It will help the cream thickens much faster.
- 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.
- 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!
- 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.
- Do not overbeat the mascarpone; it will turn grainy. Beat on high for few seconds until smooth.
- The minimum time to chill the tiramisu is 3 hours, but it’s better to refrigerate it overnight or for 7 hours.
- If you overbeat the whipping cream, add two tablespoons of cream to it and whisk gently with a hand whisk until smooth again.
What are Ladyfingers?
Ladyfingers are sweet Italian cookies, or cakes and they look like thick fingers. If you are making ladyfingers at home from scratch, you will find that it’s softer in texture than what you see in the stores after it’s baked. To use it in making tiramisu, you must wait a day or two, basically until it dries. Unless the recipe you follow says otherwise.
The ladyfingers are soaked in coffee to restore their cake like texture slowly.
How to make easy eggless tiramisu
- In a bowl, beat the whipping cream until stiff peak. Keep aside.
- In a different bowl, add the mascarpone cheese, milk, vanilla, and cream cheese and beat until combine, do not overbeat.
- Add the sugar and beat for few seconds until smooth.
- Add the whipped cream to the previous mixture and beat for a few seconds.
- Dip the ladyfingers for a second one at a time in the prepared coffee.
- 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.
- Add a little less than half the cream filling over the ladyfingers and spread evenly.
- Repeat the previous three steps.
- Cover the tiramisu and chill for three hours.
- 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.
You can freeze the tiramisu, but the texture will change a little. After defrosting, the ladyfingers will turn soggier, and in general, dairy products do not freeze well. I do not recommend freezing it.
If you have to freeze it, then, after assembling the tiramisu, wrap the whole pan with a plastic wrap and then cover with aluminum foil and freeze for up to 3 months.
To thaw, remove the foil and place the frozen eggless tiramisu in the fridge covered with plastic wrap overnight or until completely thawed.
Eggless Tiramisu Recipe
- ½ cup + 2 tablespoon mascarpone cheese
- ¼ cup cream cheese
- 1 cup whipping cream
- ½ cup + 2 tablespoon sugar
- 2 tablespoon milk
- 1 teaspoon vanilla optional
- 17 to 22 ladyfingers
- 2 ½ cup espresso
- 3 tablespoon unsweetened cocoa powder
- Keep the cream cheese, mascarpone, and whipping cream in the fridge until you set your working space and have all the equipment, bowls, and utensils ready.
- Prepare a 9x7” or 9x9” pan.
MAKING THE CREAM FILLING
- In a bowl, add the whipping cream and beat until it forms a stiff peak. If you are afraid that you will over beat the whipping cream, stop after it forms a medium-stiff peak.
- In a different bowl, add the mascarpone cheese, cream cheese, milk, and vanilla. Beat the mixture for a few seconds until combined.
- Add the sugar to the previous mixture and beat until combined. Do not overbeat; stop when the mixture becomes creamy and thick. Overbeating will give mascarpone cheese a grainy texture.
- After adding the whipped cream to the mascarpone mixture, beat on low for few seconds.
ASSEMBELING THE TIRAMISU
- Dip the ladyfingers one at a time in the coffee; make it a quick dip to prevent the ladyfingers from turning soggy. Arrange the dipped ladyfingers in the pan.
- Evenly spread half the cream filling or a little less than half (if you like the top layer to be thicker) over the soaked ladyfingers.
- Dip the remaining ladyfingers in coffee and arrange over the cream filling layer.
- Now, spread the remaining cream filling evenly over the soaked ladyfingers. Cover the tiramisu and refrigerate for at least three hours.
- Before serving the tiramisu, dust with unsweetened cocoa powder.
- To substitute mascarpone cheese, mix 6 oz plain cream cheese with three tablespoons sour cream. Make sure that both creams are cold while mixing.
- Make sure all the ingredients are cold. Always dust the tiramisu with cocoa powder before serving.
- Tiramisu can be stored in the fridge for up to 4 days. Make sure to cover it with plastic wrap.
- Ladyfingers soak a lot of coffee quickly, so make it a quick dunk.
- Using instant coffee instead of espresso? Read tip #4 under Tips to make great eggless tiramisu.
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