Tiramisu without eggs is an easy and delicious spoon cake, perfect as a dessert and even great for your children’s snack.
Eggless Tiramisu is a variation of the traditional Italian Tiramisu. It’s made with a base of Ladyfingers (Savoiardi) first soaked in coffee and then assembled in layers with a delicate cream of mascarpone and whipped cream.
You can serve it in a casserole serving dish – the classic way – or in delicious glass trifle cups.
Eggless tiramisu is perfect for those who can’t/don’t want to use raw eggs. This egg-free tiramisu recipe is super easy to make and very fast.
In just 10 minutes, with very few ingredients and a few steps, you’ll be able to make a delicious Italian triramisu without eggs that everyone will really enjoy. It has nothing to envy from the traditional version!
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Easy Tiramisu Without Eggs
- Prep Time: 10 Min
- Cooling Time: 2 H
- Servings: 6
PLEASE NOTE: These are the doses for a small pan of about 20 x 10 cm (8 x 4 inch) or for 6 small glass trifle cups.
- 200 g (about 20/30 cookies) of Savoiardi Ladyfingers. We recommend BALOCCO SAVOIARDI LADYFINGERS. Or just make homemade ladyfingers with our recipe, which are great!
- 250 g (1 cup) of mascarpone cheese. Try our recipe for homemade mascarpone cheese.
- 250 ml (1 cup) of whipping cream
- 100 g (1 cup) of icing sugar
- 250 ml (1/2 cup) of coffee (better if espresso)
- 2 tablespoons of Rum or Marsala
- unsweetened cocoa powder
Tiramisu Without Eggs : Kitchen Tools and Equipment
To make this delicious Italian dessert you need a glass or ceramic casserole. For 4/6 people you need one of about 20 x 10 cm , like the one we used in this recipe.There are several types but have a look at this set of glass loaf pan . We know that they are baking pan for meatloaf but they have the right size and aesthetics. In fact they have a very narrow base but have very high sides. Perfect for serving this terrific eggless tiramisu.
You can also use these handy and stylish glass dessert cups for single servings (tiramisu trifle cups).
If you want to serve tiramisu in something more classy, check out this Trifle Bowl with Pedestal.
You absolutely need an electric stand mixer that really is a great help for making a perfect tiramisu. We opted for the KitchenAid Artisan Series 5 Quart Stand Mixer but there are other really great brands. For example another great and less expensive stand mixer is this 5.5-Quart Stand Mixer by Cuisinart.
You can also make tiramisu recipe with an electric hand mixer so try KitchenAid Speed Digital Hand Mixer with Turbo.
Step 1) – First, make the coffee (better if espresso). Let it cool completely before using it. To do this, place it in a large bowl. That way, besides cooling faster, it’s also more comfy to dip the ladyfingers in. Then pour the liqueur (Rum or Marsala) into the coffee and mix. Set aside.
Step 2) – Now make a cream with mascarpone and whipping cream. So, using a stand mixer, whip the whipping cream (cold from the refrigerator) together with 1/2 dose of the powdered sugar, for about 5 minutes.
Step 3) – Meanwhile, in a separate bowl, mix the mascarpone cheese with the remaining powdered sugar. This will let the mascarpone sugar and soften.
Step 4) – When the whipping cream is soft and fluffy, add it to the mascarpone. Mix with the help of a spatula, from the bottom up.
Mascarpone cream without eggs is ready! Now we need to assemble all our preparations to make eggless tiramisu.
How to Make Eggless Tiramisu Trifle Cups
We have chosen to assemble our tiramisu in fancy single-portion glass cups. However, you can still serve this famous Italian dessert in an equally stylish bowl or casserole. Follow our recipe step by step, the method does not change for both solutions.
Step 5) – Cut the ladyfingers into small pieces. Then dip them one piece at a time quickly into the coffee. Savoiardi ladyfingers shouldn’t soak up too much coffee, but not too little either. A second or two should do the trick.
Step 6) – Lay one or two pieces of coffee-soaked ladyfingers on the bottom of the cups. Then place the eggless mascarpone cream in a piping bag. Now place a little of the mascarpone cream on top of the ladyfingers. Finally, place two more pieces of cookie on top of the cream.
Step 7) – Now, add more mascarpone cream. Finish with a bit of unsweetened cocoa powder on top. Put the Tiramisu without eggs in the refrigerator for at least 2 hours before serving.
The eggless tiramisu can be stored in the refrigerator 2 days maximum, covered with plastic wrap. Freezing is not recommended.
Tiramisu Without Eggs: a Necessary Clear-Up
“Tiramisu without eggs”: this wording could be misleading, because of course means “without raw eggs in the cream”, NOT totally egg-free.
In fact, Savoiardi cookies are made with eggs.
This eggless tiramisu recipe is suitable for children or pregnant women. In any case, we recommend it when you are not absolutely certain of the freshness of the eggs.
The pasteurization process can seem complicated for some people and this eggless recipe is a great alternative.
If you are allergic or intolerant to eggs, the matter changes.
You can replace the ladyfingers with cookies made without eggs. These cookies, however, must be suitable to absorb the coffee. They should not be too dry, so that the tiramisu maintains its typical consistency. Some people use sweet thick rusks.
Use Icing Sugar to Get the Best Egg-Free Tiramisu
To make mascarpone cream without eggs, it’s best to use icing sugar instead of granulated sugar.
In the recipe for Authentic Italian Mascarpone Cream, the sugar dissolves during the whipping of the yolks, which takes up to 10 minutes to be very fluffy.
Moreover, if you pasteurize the eggs, the heat helps the sugar grains to melt.
On the other hand, the preparation of mascarpone cream without eggs is very fast and is done completely cold. So if you use granulated sugar, you may taste the sugar grains not dissolved in the cream.
In pastry they use powdered sugar both for decorations and for cold and quick preparations, where there is a need to dissolve the sugar without mixing for a long time.
Why do You Have to Use Fresh Whipping Cream?
Whipping cream must be very cold, fresh and smooth. These requirements are essential for perfect whipped cream. Long-life cream IS NOT good for whipping.
Vegetable whipping cream, on the other hand, gives good results.
So if you are lactose intolerant or if you prefer a lighter whipped cream, you can use vegetable whipping cream. You’ll still get a tasty and smooth cream preparation.
Why is Your Tiramisu Cream so Runny?
About Mascarpone Cheese
It sometimes happens that the tiramisu cream is too runny. This can be the result of several reasons. Such as not respecting the weight of the eggs (in the traditional recipe), for example.
But the main factor is definitely related to the mascarpone cheese.
Mascarpone must be of the highest quality, creamy and thick. If your mascarpone cheese is too liquid, put it for a couple of hours in a fine sieve. This way it will lose the excess water.
Here is a way to see if your mascarpone cheese is good for tiramisu. Place it in a bowl, then stick a wooden spoon right into the center of the cheese. The spoon should stand upright. This way you have discovered that your mascarpone is perfect for making a great tiramisu.
Finally, unlike whipping cream, mascarpone should NOT be too cold. It’s best to take it out of the refrigerator even an hour before. At room temperature, mascarpone is softer and creamier and therefore easier to mix with whipped cream.
As we have already pointed out, it’s better to use espresso coffee, for its intense and unmistakable aroma.
Obviously, you can even use instant coffee, making sure it’s not too strong.
Another important aspect is that coffee must be bitter. One of the characteristics of tiramisu recipe, even the classic one, is the contrast between the sweetness of cream and the bitterness of coffee. With sugared coffee, the dessert would be too sweet and cloying.
If you are making tiramisu for children, don’t add liqueur to the coffee.
But the most important condition is that the coffee must be completely COLD. Otherwise, the success of the dessert would be ruined. Even the slightest heat would cause the mascarpone cream to “break” and become runny.