Tiramisu

Close-up of eggless tiramisu slice showing creamy layers

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.

top view of Homemade tiramisu in a dish before serving
  • 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.

Mixing mascarpone, sugar, and vanilla in a bowl

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.

Whipping cold cream until stiff peaks form

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.

Folding whipped cream into the mascarpone mixture

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.

Dipping ladyfingers quickly into cold coffee

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

Layering soaked ladyfingers and cream in a dish

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

covering tiramisu then dusting with cocoa powder to serve

Ladyfingers and dish size:

I used a 25 x 18 cm dish (that is 9.8 in × 7.1) and it fit 21 ladyfingers with just the right amount of cream for two layers, at least the right amount for me, you might like a higher ratio of cream.

The recipe works in a smaller dish too. You’ll end up with thicker cream layers and probably fewer portions but it still tastes amazing.

If you’re using a larger dish (for example, if your dish requires between 21 and 28 ladyfingers) I suggest increasing the recipe by 1.5 or you won’t have enough cream.

👉🏻 Here’s how much you’ll need if you do that:

  • 1 and ½ cups whipping cream (about 340g)
  • 225g mascarpone cheese
  • ⅓ cup plus 2 tablespoons sugar (about 70g)
  • ¾ teaspoon vanilla
  • About 28 ladyfingers
  • 1 and ¼ cups cold coffee
  • Cocoa to dust

If you prefer thicker cream layers even in a small dish, you can still use the 1.5 quantities with just 21 ladyfingers. It’s up to you and how rich you like it.

Tiramisu in a dish with a slice removed showing layers of ladyfingers and cream

Frequently Asked Questions:

  • Can I make this ahead of time? Yes and it’s even better the next day. Just let it chill in the fridge overnight and add the cocoa powder before serving. Make sure you cover it so it doesn’t form a dry top.
  • Can I use cream cheese instead of mascarpone? You can but the flavor will be tangier and the texture a bit heavier, it will taste like a cheesecake. Let me know if you want a version that swaps it properly.
  • Can I add alcohol? Yes. Traditional tiramisu usually has a splash of Marsala wine or rum. You can add it to the coffee before dipping the ladyfingers. Coffee liqueur is a great option too!
  • Can I make it sweeter? Yes. You can add a bit more sugar to the cream mix if you like your desserts sweeter.
Slice of easy tiramisu on a plate with cocoa on top

Storage tips:

Keep it in the fridge, covered. It stays fresh for up to 3 days. If you want it to look perfect, dust the cocoa right before serving. Tiramisu does not freeze well, The texture of the cream changes a lot once frozen so do not freeze.


If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!

Slice of easy tiramisu on a plate with cocoa on top

Tiramisu

An easy tiramisu recipe with no eggs and no alcohol! Made with simple ingredients, takes 10 minutes to make and does not require any baking of course!
No ratings yet
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine Italian
Servings 6 Servings

Ingredients
  

  • 1 Cup Whipping cream (225g)
  • 150 g Mascarpone Cheese
  • ¼ Cup Granulated sugar (47g)
  • ½ teaspoon Vanilla extract (2g)
  • 1 Cup Cold coffee (use a coffee you love)
  • 21 Lady fingers (read notes above)
  • Cocoa powder to dust (I use unsweetened)

Instructions
 

  • Mix the mascarpone, sugar, and vanilla in a bowl until smooth. Use a hand mixer if you have one, or just mix with a spatula or a hand whisk.
    Mixing mascarpone, sugar, and vanilla in a bowl
  • In another bowl, whip the cold cream until stiff peaks form. This means it should hold its shape when you lift the whisk. Should take around 2 minutes, just make sure not to over-whip.
    Whipping cold cream until stiff peaks form
  • Add the whipped cream to the mascarpone mix and whisk together until combined. Don’t mix too long or it can turn grainy or too thick like butter. Now, set this bowl aside.
    Folding whipped cream into the mascarpone mixture
  • Pour the coffee into a shallow bowl. Add a bit of alcohol here if you want. Dip each ladyfinger quickly (front and back) and place into your dish.
    Dipping ladyfingers quickly into cold coffee
  • Make the layers: first the soaked ladyfingers, then half of the cream. Repeat with the rest of the ladyfingers and finish with the rest of the cream.
    Layering soaked ladyfingers and cream in a dish
  • Cover and refrigerate for at least 4 hours. Before serving, dust with cocoa powder and it’s ready to enjoy.
    covering tiramisu then dusting with cocoa powder to serve

Video

Notes

Nutrition

Calories: 291kcalCarbohydrates: 28.4gProtein: 4.4gFat: 21.9g
Keyword Tiramisu recipe, Tiramisu recipe no eggs
Tried this recipe?Let us know how it was!

Hi there! I’m Pamela, a passionate baker, cook, and cake decorator who loves creating delicious treats and savory dishes. This blog is where I share my favorite recipes and feature the amazing work of other talented bakers and cooks. If you’d like to share your recipes, send me a message, I’d love to feature you!

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