Why I Love This Recipe
You’ve requested tiramisu a lot, so I’m bringing you my Easy Eggless Tiramisu recipe by popular demand! This recipe is my egg-free take on one of the most iconic and famous Italian coffee-flavored desserts. It’s undeniably decadent yet simple and a crowd-pleaser for sure! Rich and lightly sweet, this creamy, no-bake Italian dessert can be ready in minutes. This is a perfect dessert to enjoy with family and friends! They will love it. It’s easy to make, fuss-free, and it can be made ahead of time! Let’s get started!
Easy Eggless Tiramisu Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Mascarpone cheese: Use quality mascarpone. I like BelGioioso brand (not sponsored– truly what I always use). Confections’ sugar Marsala wine: Sweet Marsala Wine can be substituted for Grand Marnier, Vinsanto, or Cherry. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Heavy whipping cream: Make sure it has at least 35% of fat content. Granulated sugar Pure vanilla extract Freshly brew good espresso or very strong coffee: If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe notes. Rum or cognac: For a non-alcoholic version, just substitute alcohol for coffee when making the tiramisu cream and skip the alcohol in the coffee. Ladyfingers: If you want to make eggless tiramisu, you most likely will need to make your own ladyfinger. According to my own experience, it is very difficult to find egg-free or vegan ladyfingers in the grocery store or online. So here is my Eggless ladyfingers recipe. Unsweetened cocoa powder
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Eggless Tiramisu Cream
Place mascarpone cheese in a bowl and soften it with a spoon or spatula. Add confectioners’ sugar, wine, and salt and mix until everything is well incorporated and smooth. Set aside. Beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Fold the whipped cream gently into the mascarpone mixture. Set aside
2 – Assemble the Eggless Tiramisu
Whisk the coffee and rum together in a shallow bowl. Working one at a time, dip ladyfingers into the coffee. Arrange the dipped ladyfingers in the baking pan to make one solid layer. Spoon half the mascarpone cream filling over the ladyfingers. If desired, dust some cocoa powder over the cream, this is optional, but I like the extra cocoa in my tiramisu. Dip the remaining ladyfingers into the remaining coffee mixture and arrange them one by one on top of the mascarpone layer. Spread the remaining mascarpone mixture evenly on top. Refrigerate for 2 hours, then dust with cocoa, cover with plastic wrap, and refrigerate for at least 4 hours. Overnight is best.
Storing & Freezing Instructions
Tiramisu can be stored in the refrigerator for up to 5 days. Fold the whipped cream gently into the mascarpone mixture; you want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy. Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy. I highly recommend making the ladyfingers the day before and letting them dry out at room temperature overnight, so they have the perfect texture to dip into the coffee. To freeze tiramisu, place the first layer of plastic wrap directly against the cream surface (without cocoa) to prevent skin from forming. Then, add an additional layer of plastic wrap, cover with foil, and freeze. Ready to eat it? To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
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Originally posted September 2020, post content edited to add more helpful information, no change to the recipe in March 2022.
