This eggless tiramisu is creamy, light, and delightfully indulgent—made without raw eggs and still full of classic Italian flavor. Layers of espresso-soaked ladyfingers and mascarpone cream dusted with cocoa make it a dreamy no-bake dessert.
Why You’ll Love This Recipe:
No eggs, no baking, no stress—just creamy perfection in every spoonful. This version is lighter and simpler than traditional tiramisu but just as rich and satisfying. It’s the perfect make-ahead dessert for dinner parties or cozy nights in.
Classic Eggless Tiramisu
Tiramisu might sound fancy, but it’s one of the easiest layered desserts you can make. Traditionally made with egg yolks and sometimes whipped whites, this eggless version simplifies the process while keeping everything you love: the bold coffee flavor, the creamy mascarpone filling, and that irresistible dusting of cocoa on top.
Instead of eggs, we rely on high-quality mascarpone and a touch of cream to create a rich, velvety texture. The sweetness is perfectly balanced with a hint of amaretto (or your favorite alcohol-free alternative) and a bit of lemon zest for freshness.
What sets this tiramisu apart is its fuss-free nature. You don’t need to whip egg whites to stiff peaks or cook custards. Just brew some strong coffee, dip your ladyfingers, mix up the mascarpone cream, and layer it all up.
This recipe fits beautifully in a small rectangular dish (about 24×18 cm) but can be doubled for a crowd. It’s best made ahead, giving the flavors time to mingle and the layers to firm up.
Each bite is a mix of textures: the soft, soaked biscuits; the creamy mascarpone; and the dusting of bittersweet cocoa powder. It’s comfort and elegance in a single dish.
You can switch things up too—use decaf coffee for a kid-friendly version or add chocolate chips between the layers for a little surprise crunch.
Whatever your twist, this recipe is a keeper for tiramisu lovers who want all the taste without raw eggs or extra steps.
Servings: Makes about 6–8 servings
Time:
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Ingredients:
- 1 cup strong coffee, cooled
- 500g mascarpone cheese
- 100g icing sugar
- 5 tbsp amaretto (or almond syrup)
- 1 tsp lemon zest
- 1–2 tbsp cream (optional, for consistency)
- 200g ladyfingers (savoiardi)
- 2 tbsp cocoa powder
Instructions:
- Brew coffee and let cool completely.
- In a large bowl, whisk mascarpone with icing sugar, amaretto, and lemon zest until smooth.
- If the mixture is too thick, add 1–2 tablespoons of cream until creamy but still spreadable.
- Line the bottom of a 24×18 cm dish with half of the ladyfingers.
- Drizzle or brush coffee generously over ladyfingers until they’re well soaked.
- Spread half of the mascarpone cream evenly over the soaked layer.
- Repeat with remaining ladyfingers and coffee.
- Finish with a final layer of mascarpone cream.
- Smooth the top and dust evenly with cocoa powder.
- Cover and refrigerate for at least 2 hours before serving.
Tips:
- Use cold coffee for clean dipping without mush.
- Let tiramisu sit overnight for best flavor and texture.
- Swap in vanilla or almond syrup if skipping alcohol.
- Add shaved chocolate or coffee beans on top for decoration.
