Easy Tiramisu Recipe (eggless, no-bake)
Make tiramisu the easy way! This no-egg version has creamy mascarpone, whipped cream, coffee-soaked ladyfingers, and no raw eggs. Simple, rich, and delicious.
Servings 6 servings
Ingredients
Cream layer:
- 1 ½ cups heavy cream cold
- 1 ¼ cups mascarpone cheese cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Coffee soak:
- 1 ¼ cups very strong brewed coffee or espresso cooled
- 2 or 3 tablespoons coffee liqueur optional, like Kahlúa or Tia Maria, or sweetened like Torani liqueur
- 2 tablespoons sugar or to taste
Assembly:
- 20-24 crisp ladyfinger cookies or biscuits estimate depending on your dish
- 2 tablespoons unsweetened cocoa powder estimate, for dusting
- dark chocolate shavings or curls optional
Instructions
Make the mascarpone mixture:
- In a large bowl, beat 1 ½ cups heavy cream, cold, until soft peaks form.
- Add 1 ¼ cups mascarpone cheese, ⅓ cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium until smooth and fluffy. Don’t overwhip; stop when it's creamy and holds medium-firm peaks.
Prepare the coffee soak:
- Combine 1 ¼ cups very strong brewed coffee or espresso, cooled, with 2 or 3 tablespoons coffee liqueur (if using) and 2 tablespoons sugar. Stir until the sugar dissolves.
- Pour into a shallow bowl wide enough to dip the ladyfingers.
Assembly:
- Quickly dip each ladyfinger into the coffee mixture, just a second per side. Don’t let them soak.
- Line the bottom of a 9x9-inch dish with a single layer.
- Spread half of the mascarpone cream mixture over the ladyfingers and smooth the top.
- Add another layer of dipped ladyfingers. Spread the remaining cream on top, covering completely.
- Cover the dish with plastic wrap and refrigerate at least 6 hours (overnight is best) so the flavors meld and the texture sets.
- Dust generously with about 2 tablespoons unsweetened cocoa powder before serving. Add dark chocolate shavings or curls if you like to decorate. I usually don't.
Notes
Whipped cream: Start with cold heavy cream and beat until you have medium-firm peaks, where the tip falls slightly when you invert the beaters. Over-whipped cream (stiff peaks) can turn grainy, and under-whipped won’t give the filling enough structure.
I like and recommend refrigerating this creamy dessert for a day before eating. The components meld together, and the flavor is way better than if eaten with only a few hours of refrigeration. You should be able to spoon it out of the dish.
