Easy Eggless Tiramisu | No Bake Dessert
This amazing Tiramisu is super easy to make, sponge lady fingers soaked in coffee, coupled with creamy mascarpone and dusted with cocoa powder to enhance the flavour. The best thing there are no raw eggs! Everyone will love it!
It is a no bake recipe, only takes 10 minutes to prepare and can be made in advance. Once you have made this recipe once, you WILL make it again and again!
What is there not to love about a no bake dessert? It is no fuss or hassle, so a complete win, win!
I have a very funny confession to make about Tiramisu - I don’t like coffee or cheese! I know, I know! But people like me do exist in the world.
The fact that I don’t like coffee or cheese - has no affect on my deep love for Tiramisu! From the moment I tasted it for the first time. My taste buds danced with delight at the espresso-soaked biscuits, soothed by the delicate sweet creaminess of the mascarpone and touch of cocoa powder. It became never ending love and I was hooked.
It such a ‘grown-up and sophisticated’ dessert!
What is Tiramisu?
If you are not familiar with Tiramisu, here’s a break down. It is a very popular Italian desserts, the word ‘tiramisu’ translated means ‘pick me up’. I guess that is the espresso they are referring to, since the flavour does help awaken your senses (I don’t know if this is a fact!). It contains Savoiardi biscuits (also known as - ladyfingers or sponge fingers because of their shape), these are soaked in espress0, then layered between whipped mascarpone cream and topped off with a generous dusting of cocoa powder. Many recipes call for the use of alcohol such as - Marsala, rum liquor, Bailey’s, Brandy or coffee flavoured liquor such as Kahlua. The classic tiramisu also contains raw eggs.
How Is My Recipe Different?
My tiramisu does not contain raw eggs. This makes it easier to make and there is definitely no sacrifice on the flavour.
Classic tiramisu uses raw egg yolks, beaten with sugar which is then combined with raw whipped egg whites and mascarpone cream. So, if you don’t like the thought of eating raw eggs. This recipe is for you! However, if you have an egg allergy, and purchase store brought ladyfingers (rather than making them yourself) check the ingredients of the ladyfingers, since these generally contain eggs, unless the brand specifies.
That leads me nicely into my other differences. I decided to switch out the egg whites and used whipped cream. I think the texture and flavour are superb. You will love it! I used store brought lady fingers, rather than making them myself. If you struggle to find them you will have to make them yourself; this maybe a good excuse for me to learn how to make them, so I can share it with you.
Some recipes to also call for Turbinado Sugar, it helps to give a subtle caramel flavour. I decided to do a substitute on this, I combined half granulated sugar and half light brown sugar, it worked and tasted great!
I opted to not include any liquors, but did use a rum extract. This is completely optional, so you could make it alcohol free if you choose.
Lastly, I also dusted cocoa powder in between the layers, not just on top. This added touch, lifted the flavour profile.
What Ingredients Will You Need?
Mascarpone cream (chilled/cold)
Heavy whipping cream (chilled/cold)
Vanilla extract - Or substitute imitation vanilla
Rum extract (optional)
Half & Half Sugar mix - Granulated sugar & light brown sugar
Sponge ladyfingers (Italian Savoiardi biscuits)
Strong coffee (cold) - I used espresso
Cocoa powder - For dusting
How To Make Easy Eggless Tiramisu
1. Prepare the espresso and set it aside to cool.
2. The star of the show - Mascarpone Cream: Add the Mascarpone Cream with 3 tablespoons of whipping cream. Whip until it is smooth.
3. Whip, Whip, Whip: Add the heavy cream with the vanilla and 2 combinations of sugar (if you are doing this), together in a bowl. Whip them together until it reaches soft peak consistency. Then combine the mascarpone cream to the whipped cream mixture and whip until soft and fluffy. Be careful not to over whip, since this may split or curdle this beautiful creamy mix.
Top left: Whipped cream mixture whipped to soft peak.
Top right: Mascarpone & cream whipped.
Bottom left: Adding mascarpone to whipped cream mixture.
Bottom right: Creamy gorgeous mascarpone cream mix.
3. Have a 8” x 8” cake tin (release bottom cake tin) or dish ready. If you have to cut and shape your ladyfingers, do so before dipping. Dip the ladyfingers into the espresso and lay them flat. Top with a layer of mascarpone cream. Dust this first layer with cocoa power. Then add the second layer of dipped ladyfingers. Finally spread the last layer of mascarpone cream
4. Dust the top with cocoa powder to finish. Allow the dessert to cool in the fridge for at least 4 hours. However, overnight is better since it allows the flavours to develop.
Stages of assembling Tiramisu.
Top Tip For Making This Eggless Tiramisu
This is key - Make sure the whipped cream and the mascarpone cream are cold from the fridge. I even go so far as to put my glass bowl and whisk/beaters in the fridge to make sure they are also cold. You will get a better whip from both the whipping cream and mascarpone cream, they behave better and you will have fluffy, gorgeous cream. The worst case if they are not cold enough, your whipped cream and mascarpone mixture will split or curdle! You don’t want that, so make sure you follow this tip.
Be careful not over whip your whipped cream or mascarpone cream. Once again you could be left with split or curdled cream. Both creams are delicate, so handle them with care and you will be fine.
EASY EGGLESS TIRAMISU | NO BAKE DESSERT
Ingredients
- 250g (1 cup + 2 tbsp) Mascarpone cream (chilled/cold)
- 300ml (1 cup + 1/4 cup) Heavy whipping cream (chilled/cold)
- 2 tsp Vanilla extract
- 42.5g Granulated sugar
- 42.5g Light brown sugar
- 2 tsp Rum extract (optional)
- 24 - 28 Sponge ladyfingers (Italian Savoiardi biscuits)
- 300ml (1 cup + 1/4 cup ) Strong coffee (cold) - I used espresso
- Cocoa powder - For dusting
Instructions
- Prepare the espresso and set it aside to cool.
- Add the Mascarpone Cream with 3 tablespoons of whipping cream. Whip until it is smooth.
- Add the heavy cream with the vanilla and 2 combinations of sugar (if you are doing this), together in a bowl. Whip them together until it reaches soft peak consistency.
- Then combine the mascarpone cream to the whipped cream mixture and whip until soft and fluffy. Be careful not to over whip, since this may split or curdle this beautiful creamy mix.
- Prepare a 8” x 8” cake tin (release bottom cake tin) or dish. If you have to cut and shape your ladyfingers, do so before dipping. Dip the ladyfingers into the espresso and lay them flat. Top with a layer of mascarpone cream. Dust this first layer with cocoa power. Then add the second layer of dipped ladyfingers. Finally spread the last layer of mascarpone cream
- Dust the top cocoa powder to finish. Allow the dessert to cool in the fridge for at least 4 hours. However, overnight is better since it allows the flavours to develop.
Notes:
Top Tip For Making This Eggless Tiramisu
- This is key - Make sure the whipped cream and the mascarpone cream are cold from the fridge. I even go so far as to put my glass bowl and whisk/beaters in the fridge to make sure they are also cold. You will get a better whip from both the whipping cream and mascarpone cream, they behave better and you will have fluffy, gorgeous cream. The worst case if they are not cold enough, your whipped cream and mascarpone mixture will split or curdle! You don’t want that, so make sure you follow this tip.
- Be careful not over whip your whipped cream or mascarpone cream. Once again you could be left with split or curdled cream. Both creams are delicate, so handle them with care and you will be fine.
If you want to add alcohol, here are some suggestions - Marsala, rum liquor, Bailey’s, Brandy or coffee flavoured liquor such as Kahlua.
Calories
304.26Fat (grams)
21.79Sat. Fat (grams)
12.79Carbs (grams)
23.02Fiber (grams)
0.32Net carbs
22.70Sugar (grams)
8.37Protein (grams)
4.41Sodium (milligrams)
134.98Cholesterol (grams)
112.36