Eggless Tiramisu

Eggless Tiramisu made with coffee-soaked Savoiardi biscuits, rich mascarpone and cocoa powder. It's rich and decadent yet so light and good, all the flavours of a traditional Tiramisu minus the raw eggs!

A classic Tiramisu is quite probably our favourite dessert, it's rich, light, and creamy with the most good coffee flavour plus SO easy to make (no-bake, 20 minutes prep!).

And although our authentic tiramisu recipe is solid the way it is, we get a lot of questions asking how to make a tiramisu that tastes as good but without eggs!

The answer is, it's easy and even quicker to make than the traditional version. Taste? Insanely good, like you'll definitely want seconds kind of good!

So if you want/need to avoid raw eggs this recipe is solid. You can also skip the alcohol if needed, enjoy!

Ingredients – what you need

See the photo below that shows you everything you need to make this Eggless Tiramisu plus some tips on ingredients!

• Savoiardi – there's a big difference between authentic Italian Savoiardi biscuits vs UK or US ladyfingers. Ladyfingers are thinner and less absorbant so if using those you'll need to soak them for a few seconds longer. Note: Savoiardi contain egg whites so if you are avoiding eggs altogether you need to use an egg-free alternative.
• Mascarpone – make sure the mascarpone is at room temperature before starting.
• Heavy cream – use full fat heavy creamy (double cream in the UK).
• Sugar – use white granulated or caster sugar.
• Espresso – make sure your coffee is strong brewed espresso for best flavour.
• Coffee liqueur – you can use any coffee-based liqueur or something like Frangelico (hazelnut liqueur) or Marsala.

Visual walk-through of the recipe

Brew the coffee and add it to a large dish with 3 tbsp coffee liqueur, stir to combine (photo 1).

In a large bowl whip the heavy cream to stiff peaks, be careful not to overbeat! (photo 2).

In a separate bowl beat the mascarpone, sugar and 1 tbsp coffee liqueur until smooth and creamy (photos 3 & 4).

Gently fold the whipped cream into the mascarpone mixture 1/2 at a time until well combined (photos 5-7).

One at a time, dunk the Savoiardi biscuits into the coffee mixture for 1-2 seconds on each side and arrange them in one flat layer in your baking dish (photo 8).

Top with half of the mascarpone cream mixture then grate over some dark chocolate. Repeat with a second layer of coffee soaked savoiardi biscuits and the last half of the mascarpone mixture. Cover with foil and refrigerate for at least 6 hours, overnight preferred (photos 9-11).

When ready to serve, dust the top of the tiramisu with cocoa powder and grate over more dark chocolate if desired (photo 12).

More Italian desserts to try

• Homemade Sicilian Cannoli (shells and filling)
• Triple Chocolate Biscotti (Cantucci al Cioccolato)
• Crostata di Frutta (Italian Fruit Tart)
• Italian Affogato Recipe – Ice Cream And Coffee
• White Chocolate Panna Cotta

Ingredients

Makes 8 - 10 servings

• 28-30 Savoiardi biscuits/cookies ((use an egg-free version if avoiding egg completely))
• 2 cups mascarpone ((500g))
• 2 cups heavy cream (double cream UK (460ml))
• 6 tablespoons white sugar ((100g))
• 1.5 cup strong brewed coffee ((375ml))
• 4 tablespoons coffee liqueur
• 1-2 tablespoons cocoa powder
• 1-2 squares dark chocolate (for grating (optional))

Equipment

• Baking dish (11 x 9), slightly bigger or smaller will work too.

Method

1. Brew the coffee and add it to a large dish with 3 tbsp coffee liqueur, stir to combine.

2. In a large bowl whip the heavy cream to stiff peaks, be careful not to over beat!

3. In a separate bowl beat the mascarpone, sugar and 1 tbsp coffee liqueur until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture 1/2 at a time until well combined.

4. One at a time, dunk the Savoiardi biscuits into the coffee mixture for 1-2 seconds each side and arrange them in one flat layer in your baking dish.

5. Top with half of the mascarpone cream mixture then grate over some dark chocolate. Repeat with a second layer of coffee soaked savoiardi biscuits and the last half of the mascarpone mixture. Cover with foil and refrigerate for at least 6 hours, overnight preferred.

6. When ready to serve, dust the top of the tiramisu with cocoa powder and grate over more dark chocolate if desired. Serve.

Kitchen notes

• Note about eggs while this recipe has no eggs in the filling, traditional Italian Savoiardi (ladyfingers) contain eggs so if you are avoiding egg because of an allergy you need to use an egg-free alternative.
• Don't overwhip the cream heavy cream (double cream UK) can overwhip in a matter of seconds. It should hold its shape but be smooth and velvety.
• No alcohol you can skip the alcohol and replace it with more coffee if desired.
• Caffeine-free if you need to avoid caffeine you can use decaf espresso coffee instead.
• Storage the tiramisu will keep well in the fridge (covered) for up to 3-4 days.