This eggless tiramisu has all the flavors of the Italian classic, with soft coffee-soaked ladyfingers, a silky mascarpone cream and a dusting of cocoa. However, it uses no eggs at all, so it is quicker to make and perfect for children, pregnant guests or anyone who avoids eggs.
The cream gets its body from whipped cream and mascarpone instead of yolks. After the recipe, you will also find fixes for runny, soggy or grainy tiramisu.
Eggless Tiramisu at a Glance
- Prep time: 30 minutes
- Chilling time: at least 6 hours
- Dish: 20 × 20 cm (8 × 8-inch)
- Serves: 9
Ingredients
- 500 g (2 cups) mascarpone, cold
- 360 ml (1½ cups) cold heavy cream
- 100 g (¾ cup + 1 tablespoon) powdered sugar
- 2 teaspoons vanilla extract
- 300 ml (1¼ cups) strong coffee or espresso, cooled
- 1 tablespoon sugar, for the coffee
- About 24 savoiardi (ladyfinger biscuits)
- 2 tablespoons unsweetened cocoa powder
How to Make Eggless Tiramisu
- Prepare the coffee. First, stir the sugar into the cooled coffee and pour it into a shallow dish.
- Beat the mascarpone. Next, beat the cold mascarpone with the powdered sugar and vanilla just until smooth.
- Whip the cream. Then whip the cream to firm peaks in a separate bowl.
- Fold. After that, fold the cream into the mascarpone in two parts.
- Layer. Dip each ladyfinger in the coffee for 1–2 seconds and lay half of them in the dish. Spread half the cream on top, and then repeat.
- Chill. Cover and refrigerate for at least 6 hours.
- Serve. Finally, dust with cocoa powder just before serving.
Eggless Tiramisu: Common Problems and How to Fix Them
Why is my eggless tiramisu runny?
Cause: Most of the time, this is because the cream was under-whipped, or the mascarpone was overbeaten.
Fix: Whip the cream to firm peaks and beat the mascarpone only until smooth. In addition, chill it overnight.
Why is it soggy?
Cause: The ladyfingers soaked too long.
Fix: Dip them quickly, because they keep absorbing moisture as the tiramisu chills.
Why is the cream grainy?
Cause: The mascarpone was beaten too much, or the cream was over-whipped.
Fix: Mix gently. Our guide to over-whipped cream explains how to rescue grainy cream.
Tips for the Best Eggless Tiramisu
- Keep the mascarpone and cream very cold, so the cream whips firmly.
- Use crisp savoiardi; otherwise, soft sponge fingers turn mushy.
- Make it a day ahead, since the flavors blend overnight.
Eggless Tiramisu Variations
- Classic version: for the traditional recipe with cooked yolks, see our tiramisu recipe.
- Strawberry tiramisu: dip the biscuits in strawberry juice and add fresh berries.
- Coffee-free: use cold hot chocolate instead of coffee for children.
Storage Tips
Keep eggless tiramisu covered in the fridge for up to 3 days. You can also freeze it, without cocoa, for 1 month.
Origins
Tiramisu comes from the Veneto region of Italy, and the classic version uses egg yolks. Eggless versions became popular much later, as home cooks looked for quicker and safer options. You can read more about tiramisu on Wikipedia.
Eggless Tiramisu FAQ
Can I use cream cheese instead of mascarpone?
Yes. However, the taste will be tangier, so add a little extra sugar.
Is eggless tiramisu safe for children?
It contains no eggs. However, use decaf coffee or hot chocolate for young children.
How firm should the cream be?
It should hold soft peaks and spread easily, like thick whipped cream.
Hungry for more? If you enjoyed this eggless tiramisu, our digital cookbook collects 31 of our favorite desserts, from knafeh to cheesecake, in one easy download.
