Eggless Tiramisu
This eggless tiramisu keeps the coffee-soaked layers and creamy mascarpone filling, but skips the raw eggs. It is a make-ahead dessert that needs a long chill, so it is especially useful for holidays, birthdays, and low-
- Total time
- 25 min
- Yield
- 10 servings
- Difficulty
- Easy
Prep 25mCook 0mItalian-inspiredDesserts
Tiramisu is a chilled Italian dessert made with coffee-dipped cookies, a rich cream, and a dusting of cocoa. Classic versions often use eggs in the mascarpone layer, but this one uses whipped cream for structure instead.
The result is soft, creamy, and sliceable after a good rest in the fridge. The cookies absorb the coffee, the cream firms up, and the cocoa gives each bite a gentle bittersweet finish.
One note before you shop: many traditional ladyfingers contain eggs. For a truly eggless tiramisu, choose egg-free ladyfingers, egg-free sponge fingers, or another crisp egg-free vanilla biscuit that can absorb coffee without falling apart right away.
01What you'll need
Ingredients
8 items · 10 servings
- 1 1/2 cups heavy cream, cold
- 16 ounces mascarpone cheese, cold but not hard
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups strong brewed coffee or espresso, cooled
- 7 ounces egg-free ladyfingers or egg-free sponge fingers, about 24 cookies
- 2 tablespoons unsweetened cocoa powder
02How to make it
Step-by-step
1. Cool the coffee
Brew the coffee or espresso, then let it cool to room temperature. Hot coffee can melt the cream and make the layers loose. Pour the cooled coffee into a shallow bowl that is wide enough for dipping the cookies.
2. Whip the cream
Add the cold heavy cream to a large bowl. Beat with a hand mixer on medium-high speed until soft peaks form. Soft peaks means the cream holds a gentle mound, but the tip folds over when you lift the beaters.
3. Mix the mascarpone
In a second large bowl, beat the mascarpone, powdered sugar, vanilla, and salt on low speed until smooth. Do not overbeat; mascarpone can turn grainy if it gets too warm or is mixed too aggressively.
4. Fold in the cream
Add about one-third of the whipped cream to the mascarpone mixture and stir gently to lighten it. Add the remaining whipped cream and fold with a spatula. Folding means scooping from the bottom and turning the mixture over itself, which keeps the cream airy.
5. Start the first layer
Spread a thin layer of mascarpone cream in the bottom of an 8-inch square dish. Quickly dip each egg-free ladyfinger into the cooled coffee, about 1 second per side, then arrange the cookies in a single layer. Break cookies as needed to fill gaps.
6. Add cream and repeat
Spread half of the remaining mascarpone cream over the dipped cookies. Add a second layer of coffee-dipped cookies, then spread the rest of the cream over the top. Smooth the surface with a spatula.
7. Chill until set
Cover the dish and refrigerate for at least 6 hours, or overnight if you can. This resting time is important. It softens the cookies and helps the tiramisu slice cleanly.
8. Finish with cocoa
Just before serving, sift the cocoa powder evenly over the top. Use a fine-mesh sieve if you have one. Slice with a clean knife, wiping the blade between cuts for neater pieces.
03From our kitchen
Cook's tips
- Make-ahead: Tiramisu is better after chilling. Make it 1 day ahead for the most even texture.
- Storage: Cover and refrigerate leftovers for up to 3 days. The cookies will continue to soften over time, but the flavor stays good.
- Freezing: You can freeze tiramisu, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator and dust with fresh cocoa before serving.
- Cookie swap: If you cannot find egg-free ladyfingers, use crisp egg-free vanilla biscuits, egg-free sponge cake strips that have been lightly toasted, or vegan savoiardi if available.
- Coffee swap: Use decaf coffee if serving kids or anyone avoiding caffeine. For a stronger coffee flavor, use espresso or very strong brewed coffee.
- Optional liqueur: Stir 1 to 2 tablespoons coffee liqueur, rum, or marsala into the cooled coffee for an adult version. This is not included in the nutrition estimate.
Cook's note
Mascarpone varies by brand. If yours is very stiff, let it sit at room temperature for 10 minutes before mixing. If it becomes runny, chill the filling for 15 to 20 minutes before assembling.
04Frequently asked
Questions & answers
Is this tiramisu completely egg-free?
It is egg-free if you use egg-free ladyfingers or another egg-free cookie. Many traditional ladyfingers are made with eggs, so always check the package label.
Can I make eggless tiramisu without mascarpone?
Mascarpone gives tiramisu its classic rich texture. In a pinch, you can use full-fat cream cheese blended with 2 to 3 tablespoons heavy cream, but the flavor will be tangier and less traditional.
Why did my tiramisu turn watery?
The most common causes are dipping the cookies too long, using hot coffee, or overmixing the mascarpone. Dip quickly, cool the coffee fully, and fold the filling gently.
How long does tiramisu need to chill?
Plan on at least 6 hours. Overnight is even better because the cookies soften evenly and the cream firms up.
Can I make this without caffeine?
Yes. Use strong decaf coffee, decaf espresso, or a roasted grain coffee substitute. Keep the dipping time short so the cookies do not fall apart.
05Per serving
Nutrition facts
Nutrition Facts
10 servings
Amount per serving
% Daily Value*
- Total Fat34 g
- 44%
- Saturated Fat21 g
- 105%
- Cholesterol97 mg
- 32%
- Sodium153 mg
- 7%
- Total Carbohydrate27 g
- 10%
- Dietary Fiber1 g
- 4%
- Total Sugars17 g
- Protein6 g
- 12%
- Vitamin D0.5 mcg
- 3%
- Calcium94 mg
- 7%
- Iron0.8 mg
- 4%
- Potassium120 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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