Espresso and coffee liqueur dipped ladyfingers get layered with creamy, fluffy, lightly sweetened mascarpone whipped cream and dusted with rich cocoa powder. This easy, fresh, super delicious no-bake Italian dessert has all the best Tiramisu flavors but without raw eggs.
What I love really love about tiramisu is that it’s so light and fluffy and has just the perfect touch of sweetness. But it also has rich flavor from the espresso and coffee liqueur dipped ladyfingers without being overpowering. This dessert is perfect for coffee lovers and those that prefer lightly sweet desserts. It would be great for Valentine’s Day!
Tiramisu has such great flavor and it’s a dessert you crave, but when making it at home, I wanted try it without the raw eggs. I don’t even like eating eggs with runny yolks, so I decided to give eggless tiramisu a shot. Well, it turned out super delicious!! Even better, since it doesn’t have raw eggs, there’s one less step and your tiramisu will come together in less than 30 minutes. But, remember that tiramisu has to sit in the refrigerator for a minimum of 5 hours and preferably overnight. The ladyfingers need to soften by absorbing some of the moisture from the mascarpone whipped cream.
Please keep in mind that although this dessert is made without eggs, ladyfingers are made with eggs. So, this dessert isn’t suitable for someone with an egg allergy.
Espresso. You can make espresso at home using instant espresso powder. Otherwise, you can use REALLY strong coffee.
Coffee liqueur. I used Kahlua. You could also try dark rum or even Bailey’s Irish Cream. Alternatively, you can leave it out if you’re avoiding alcohol.
Ladyfingers. Fragile, spone-like cookie shaped like fingers and sprinkled with sugar. They can be found at your local grocery store in the baking or imports isle.
Mascarpone cheese. Soft cheese with a similar texture to cream cheese but with a much more mild flavor. At my local grocery, it’s in the specialty cheese section.
Heavy whipping cream. Just need one cup.
Powdered sugar. Traditionally tiramisu calls for granulated sugar, but since this recipe is eggless, I feel powdered sugar works better. The small amount of cornstarch in the powdered sugar helps the mascarpone whipped cream to hold together nicely.
Vanilla. Two teaspoons to amp up the flavor of the mascarpone whipped cream.
Unsweetened cocoa powder. For dusting over the top.
Tips & Tricks.
Keep the mascarpone heavy cream cold. Keep the mascarpone and heavy whipping cream stored in the refrigerator till you’re ready to use them. Once they are whipped together into the mascarpone whipping cream, store the bowl in the refrigerator when you’re not working with it.
What are soft and medium peaks? When you lift your whisk from the whipped cream, the peaks should just barely hold their shape and the tip will curl over. Here is a link for visual reference: Whipping to ‘Soft,’ ‘Medium,’ and ‘Firm’ Peaks.
What if I over beat the heavy whipping cream? Try folding in a couple more tablespoons of cold, unbeaten heavy whipping cream until everything smooths out. If this doesn’t work, you will need to start over. When beating heavy whipping cream for this recipe, it’s better to under beat than over beat the cream.
Lightly dip the ladyfingers. Quickly dip both sides of the ladyfinger in the espresso (or strong coffee), only about 2-3 seconds. Soaking the ladyfingers for too long will cause them to fall apart.
Do I have to use espresso? While I do recommend espresso because the flavor is stronger, you can use VERY strong coffee. But, did you know that you can buy instant espresso powder? It’s widely sold at grocery stores, Target and Walmart. It is actually what I use to make Tiramisu.
Easy Eggless Tiramisu
- 3/4 cup espresso or very strongly brewed coffee, cooled
- 3 tablespoons coffee liqueur, such as Kahlua
- 7 ounces ladyfingers
- 8 ounces mascarpone cheese (about 1 cup)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- unsweetened cocoa powder for dusting
Mascarpone heavy cream
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large bowl or your stand mixer. Beat on medium spead with a handheld electic mixer or your stand mixer whisk attachment until the cream forms soft to medium peaks (see notes for guidance, if needed). You don't want to overmix. The process should take about 3-4 minutes.
- Add the mascarpone and continue beating until combined and fluffy, about one minute. Don't overmix or you will turn the heavy cream into a butter consistency. You want the mixture to be soft and smooth. Cover and refrigerate while you complete the next step.
- Mix together the espresso and coffee liqueur in a small bowl.
Dip and assemble
- Working with one ladyfinger at a tme, dip the ladyfinger into the espresso and coffee liqueur mixture, flipping a couple times to wet both sides, but not enough that it becomes soggy, about 2-3 seconds. Lay the ladyfinger in a 8 x 8 inch baking dish. Repeat with more ladyfingers until you've filled the bottom of the baking dish with a single layer of ladyfingers. If needed, break ladyfingers to fit the baking dish.
- Evenly spread half of the mascarpone whipped cream over the dipped ladyfingers using a spatuala (an offset spatula works best if you have one).
- Dip more ladyfingers in the espresso and coffee liqueur to create a second layer over the mascarpone cream.
- Spread the remaining mascarpone whipped cream over the second layer of dipped ladyfingers.
- Sift cocoa powder over the top of the mascarpone whipped cream. Wipe the rim of the baking dish and cover. Refrigerate for at least 5 hours or preferrably overnight.
- Slice and enjoy!