Easy Eggless Tiramisu
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.
Ingredients
- ¾ 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
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- unsweetened cocoa powder for dusting
Instructions
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.
Espresso
- 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!
Notes
Link for visual reference for soft and medium peaks: finecooking.com/article/whipping-to-soft-medium-and-firm-peaks
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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