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Beautiful layered tiramisu dessert with a coffee-focused setup, styled indoors

Easy Tiramisu Without Eggs

This easy tiramisu without eggs is made with layers of coffee-soaked ladyfingers and creamy mascarpone filling. It's rich, delicious, and simple to make with no raw eggs required.
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Serving Size 12 Pieces
Calories: 634kcal

Ingredients

  • 1 cup 227g unsalted butter, softened at room temperature
  • 1 brick 250g full-fat cream cheese, softened at room temperature
  • 2 cups 230g confectioners' sugar (powdered sugar)
  • 2 tsp 4g vanilla extract or vanilla bean paste
  • 1 cup/8oz 226g mascarpone cheese, room temperature
  • Pinch of salt
  • 2 cups heavy whipping cream
  • 1 cup cold espresso
  • 1 tsp espresso powder optional
  • 2 tablespoons coffee-flavored liqueur optional, I used Baileys
  • 1 400 g package Ladyfingers or 2 smaller packages if using the giant ones like I did. For the giant ones 17 total will be needed. If using regular sized ones, it will be more.
  • Cocoa powder & chocolate shavings for dusting the top
  • Mini Eggs for top if making for Easter

Instructions

  • Prepare the Coffee Mixture: Combine cold espresso, coffee liqueur, and espresso powder. Set aside.
    1 cup cold espresso, 2 tablespoons coffee-flavored liqueur, 1 tsp espresso powder
    Close-up of espresso mixture for tiramisu in a white cup on a wooden table.
  • Make the Mascarpone Filling: Beat heavy cream until stiff peaks form (about 4 minutes).
    Delicious creamy ricotta and mascarpone cheese being mixed in a stainless steel bowl.
  • In separate bowl, cream together butter and cream cheese. Add powdered sugar gradually until light and fluffy, vanilla and salt if using unsalted butter.
    1 cup 227g unsalted butter, softened at room temperature, 1 brick
    mixed cream cheese frosting
  • Fold in mascarpone gently, then fold in whipped cream.
    1 cup/8oz
    mascarpone for tiramisu
  • Assembly: Quick-dip each ladyfinger in coffee mixture (1-2 seconds) then add to 9x13 dish.
    Step 1: assembling tiramisu, dip ladyfingers in coffee mixture
  • Spread half the mascarpone mixture and repeat the layers.
    Step 2: assembling tiramisu, spread ladyfingers in layer
  • Dust with cocoa powder. Chill 6-8 hours or overnight
    Cocoa powder & chocolate shavings for dusting the top
    Step 4: assembling tiramisu,dust with cocoa
  • Easter Version: Top with chocolate mini eggs and optional chocolate shavings just before serving so that the dye on the eggs doesn't run into the frosting.
    Easter version of tiramisu without eggs topped with mini eggs

Notes

 
  • Use cold espresso to prevent the mascarpone filling from melting.
  • Dip the ladyfingers quickly (1-2 seconds per side). They will continue to soften as the tiramisu chills. Savoiardi style work best since they are crispy, but the soft sponge cake fingers like pictured in this recipe can also be used if you can't find them.
  • For the best flavor and texture, refrigerate overnight before serving.
  • If your mascarpone is very cold, let it sit at room temperature for 15-20 minutes before mixing to help prevent lumps.
  • The coffee liqueur is optional and can be omitted for an alcohol-free version.
  • If using regular brewed coffee instead of espresso, choose a strong roast for the best flavor.
  • This tiramisu can be assembled up to 2 days in advance.
  • Dust with cocoa powder just before serving for the freshest appearance.
  • To make it gluten-free, use gluten-free ladyfingers.
  • Store covered in the refrigerator for up to 4 days.
  •