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Step 4: assembling tiramisu,dust with cocoa

Easy Tiramisu Without Eggs

A modern twist on the classic Italian dessert with this Easy Tiramisu recipe, made without using raw eggs. Learn how to create layers of coffee-soaked ladyfingers and a creamy mascarpone filling that's perfect for any occasion. Including an Easter version, perfect for Spring!
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Serving Size 12 Pieces

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

Pro Tips for Success

  • Don't oversoak the ladyfingers - quick dip only!
  • Use room temperature mascarpone and cream cheese
  • Let chill at least 6 hours, preferably overnight
  • Tiramisu can be made 1-2 days in advance and stored in the refrigerator. I find that it actually tastes better when prepared the night before.
  • For Easter, add mini eggs just before serving to maintain their crunch

Storage Instructions

  • Refrigerator: Keeps for up to 4 days
  • Freezer: Can be frozen for up to 3 months (without mini egg topping)