Tiramisu

Tiramisu has always been one of my absolute favorite desserts. The classic version is made with mascarpone, ladyfingers, strong coffee, and some egg yolks. Sometimes a splash of alcohol, like rum, is also added to the recipe, some people use coffee liqueur as well.

But here’s my honest truth: I’m terrified of raw eggs in recipes. I know everyone explains how safe they are and how fresh the eggs need to be… I just can’t do it. So I made my own version, no eggs, no stress, and this recipe is super easy, takes 10 minutes to make and then you just need to refrigerate it and wait.

This one also doesn’t include alcohol, but traditionally it does (you’re not wrong for expecting it!). You can totally add some if you want, I actually recommend it! I just didn’t have any at home this time and wanted to keep it super simple.

So here’s my easy tiramisu. No eggs, no alcohol, no stress.

Ingredients to make an easy no egg Tiramisu :

• Whipping cream: Make sure your cream is cold straight from the fridge, this helps it whip properly and hold its shape. I used whipping cream with around 35% fat.
• Mascarpone Cheese: Mascarpone is the heart of tiramisu. It gives the dessert that rich, creamy texture without being too heavy. Can’t find mascarpone or it’s too pricey where you live? Let me know, I have a recipe that has no mascarpone cheese.
• Granulated sugar: I use granulated white sugar, don’t use powdered sugar, it can make mixes like this become runny. This recipe uses ¼ cup, you can go for ⅓ cup if you want it more sweet (just make sure you are using unsweetened cocoa powder if you do).
• Vanilla extract: A small touch that makes a big difference.Try not to skip this one. Use a good vanilla extract if you can, it gives the best taste.
• Cold coffee: Use a coffee you love, it’s the only liquid the ladyfingers soak up, so it really matters. I usually brew mine in advance and let it cool completely before using. Espresso or strong coffee works best. You can also use instant coffee if you prefer it.
• Lady fingers: You’ll need about 21 to fill a small dish (mine was 25x18cm). Every brand is different, so feel free to adjust the number based on size. Just make sure you read the section about lady fingers below, to know how to adjust the recipe for different dishes.
• Cocoa powder: I use unsweetened cocoa powder for that final dusting on top. Dust just before serving or after chilling, so it stays fresh-looking.

Measurements are posted in the recipe card below the instructions.

1. In a bowl combine mascarpone, sugar and vanilla. Whisk to combine. If you have an electric mixer use it here, or a spatula works too.

2. In a separate bowl add cold cream and whisk on high until stiff peaks form. That means when you lift the whisk, the cream holds its shape and doesn’t flop. Should take around 2 minutes. Make sure not to over-whip, or the cream will start separating.

3. Add the whipped cream to the mascarpone mixture and whisk again until everything is well combined. It should only take about a minute. Don’t over-whip or the cream might turn grainy.

4. In a plate or shallow bowl, add the cold coffee. If using alcohol, add a splash here. Quickly dip each ladyfinger, just one second per side, and place straight into your dish.

5. Layer soaked ladyfingers, then half the cream. Add another layer of ladyfingers, then the remaining cream on top.

6. Cover and chill in the fridge for at least 4 hours. Before serving, dust with cocoa powder and enjoy.