Classic Tiramisu Without Eggs - Authentic Italian Recipe
Learn how to make classic Tiramisu, one of the most traditional Italian desserts takes only 20 minutes to make with just 7 ingredients!
Growing up in Italy, my mum's tiramisu was my favourite dessert and it still is, and forever will be.
I crave this delicious treat on a regular basis, so I asked my mum for her recipe, and I'm so excited to share it with you all!
I'm sure you'll love it as much as I do, so let's get started, shall we?
What is Italian Tiramisu?
Tiramisu is a traditional Italian dessert which literally translates to "bring me up".
The traditional recipe is made with ladyfingers soaked in coffee and a liqueur (usually Marsala) and covered with a cream made of mascarpone, raw egg yolk and sugar, then finished off with a dusting of cocoa powder.
In recent years, however, an alternative Tiramisu recipe has become just as popular as the original one.
This version replaces raw egg yolks with whipped cream, making it safer to eat.
Today, I'll be sharing the classic recipe for Tiramisu without eggs, exactly the way my Italian mum and nonna taught me to do it!
This is one of the easiest desserts ever invented, and requires only 7 simple ingredients:
- ladyfingers ( Italian savoiardi)
- mascarpone cheese
- espresso coffee
- marsala ( or amaretto)
- fresh double cream (32% fat)
- super fine sugar
- cocoa powder
How To Make Egg-free Tiramisu
Trust me when I say that making this Italian dessert is really really easy and requires very simple equipment.
Follow my easy step by step instructions and this amazing Italian dessert will be ready in 20 minutes!
Start by whipping the cream.
I like to use a mixer, but you can also do it by hand if you like (although it will take a significantly longer time).
The trick for perfectly whipped cream is to do whip it slowly.
Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture.
Once your whipped cream is ready, set it aside in the fridge until ready to use.
Next, it's time to get the mascarpone cream ready. Place the mascarpone cheese in a large bowl and mix it together with the sugar until creamy and fully combined, about 3 minutes.
I like to use my own homemade super fine sugar for this recipe, but you'll be fine with store-bought sugar as well, as long it's very fine.
At this point, you should slowly incorporate the whipped cream into the mascarpone cream.
Add ⅓ of the whipped cream at a time, gently fold it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness.
Now that your tiramisu cream is ready, it's time to assemble the dessert.
In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
Do not soak the savoiardi for more than 1 second, otherwise, they get too soggy.
Place each ladyfinger in a rectangular baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
Spread half of the prepared cream mixture gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream.
Finally, add the mascarpone cream on top of the ladyfingers and spread it evenly all over.
Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours, even better if you leave it overnight or for 24 hours.
Just before serving it, dust the dessert with cocoa powder, and serve straight away!
Classic Tiramisu Tips and Tricks
What are Italian Ladyfingers or Savoiardi? These are sweet, dry, spongy, and finger-like cookie cakes.
Savoiardi are considered as a primary ingredient in desserts like trifles and tiramisu, and when the cream is layered above them, they take on a beautiful cake-like texture.
You can easily find Savoiardi in most big grocery stores, Italian markets, or you can purchase them online as well.
Can I substitute ladyfingers? Italian savoiardi are not always easy to find, so if you're really craving tiramisu, try substituting with a sponge cake or angel cake.
Cut the cake into 1cm (½ inch) thick slices and let them dry overnight on a wire rack ( or place them in the oven at 100 C for about half an hour). Then cut the slices into fingers or sticks, and proceed with the recipe.
Can I substitute Marsala? Marsala may not be easy to find outside of Italy, so you can easily substitute with another liqueur. Some great alternative liqueurs to use are Amaretto, Irish Cream or coffee liqueur.
For a kid-friendly Tiramisu, substitute the liqueur with milk mixed with 1 tablespoon of cocoa powder.
Use cold espresso coffee - Make sure you leave your coffee to cool before dipping the savoiardi in it.
If your coffee is still hot, chances are that your ladyfingers will soak up the liquid quicker, and thus give you a very soggy result.
What if my Tiramisu is soggy and runny?
There are a few reasons you might have ended up with a soggy Tiramisu:
• Whipped cream lost its fluffiness whilst you incorporated it into the mascarpone cream, make sure you incorporate it gently and slowly.
• You might have overworked the mascarpone cream. Mix the cheese with the sugar until creamy and just combined.
• Your ladyfingers soaked too much coffee+liqueur mixture. Do not soak the savoiardi for more than 1 second on each side.
However, please don't cry over a runny Tiramisu. Place it in the freezer for a couple of hours, then dust it with cocoa powder, I promise, it tastes great!
More Italian Dessert You Should Try:
If you love this classic Italian dessert, make sure you give these other traditional treats a try:
• Italian Apple Cake
• Beer and Lemon Cake
• Italian Chocolate Hazelnut Spread
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Recipe
Classic Tiramisu Without Eggs - Authentic Italian Recipe
Ingredients
- 260 ml double cream (32% fat)
- 300 g fresh mascarpone cheese
- 300 g ladyfingers also called savoiardi
- 100 g fine sugar
- 250 ml freshly brewed espresso coffee, cooled
- 50 ml Marsala wine, optional
- 60 g unsweetened cocoa powder
Instructions
- Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
- Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Add ⅓ of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
- In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
- Place each ladyfinger in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream, until is fully covered.
- Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
- Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and serve straight away!.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Do I double for a 9x13?
Can you tell me the quantity of ingredients for using 400g of lady's fingers please?
So I dipped for the time stated into the espresso and the biscuits are still hard 3 hours later so I’ve injected more into the bottom of the dish but next time will definitely soak for a bit longer
I made this for Christmas Day pudding and then made it again 2 days later. Personally I liked the sponge fingers soaked right through so poured half the coffee mixture over the bottom layer an the remaining half over the 2nd layer and it was amazing. I used espresso irish cream and velvet amaretto rather than marsala wine. Would 100% recommend.
Yes I found the one second stated was waaaay to short for them to get any kind of liquid into them
Thank you for sharing this eggless Tiramisu recipe. As a retired nurse I refuse to ever eat a raw egg so until this recipe have not eaten Tiramisu. I made it and love it and so did everybody else because there is none left.
Also, as a retired nurse I liked how you stressed that this recipe was not for someone with egg allergies and you told them what they would have to do to get that.
I love the idea that I can find an "egg free" tiramisu recipe but unfortunately the biscuit ingredients contain eggs. If you can find me a recipe for these homemade biscuits that don't contain egg it would be "egg free".
This is very dangerous for those that have an egg allergy so important that you realise that this is NOT an egg free Tiramisu. Having said that you are not the only one who gives incorrect information with your recipes. If you have this allergy it is imperative that ALL ingredients are egg free. It could have serious impact if egg or egg products are ingested.
Hi Jennifer, I see your point, however, this recipe is not intended or advertised for an egg-allergy audience. This recipe is called tiramisu' without eggs, because the traditional recipe includes raw eggs, and some people prefer not to include raw eggs in their tiramisu', making this version a perfect alternative. Anyone looking for an egg-free tiramisu' suitable for egg-allergy consumers, would need to use vegan savoiardi.
Step 3 states:
Add ⅓ of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
What does "downside to the upside" mean?
I believe what she means is to use what is typically called a "folding" motion to gently incorporate the mascarpone and whipped cream. So move your spatula gently down one side of the bowl and up and over to the other side of bowl thereby folding the mixture on to itself and keeping it as light and fluffy as possible.
Beyond delicious. Omg I already had 2 servings and don't want to share with my kids 🤣🤣🤣 this is so so good. Thanks. I used 250 macaroons and 50 cream cheese.
Can I halve this recipe I want to make it for four.
Hi Patricia, of course!
This recipe looks great as my friend cannot have eggs. Although I would need to use eggless savoiardi/biscuits - could you recommend a replacement please? Love your recipe and will bake the three ingredients ricotta cheesecake tomorrow, with homemade ricotta. Thanks for sharing your recipes.
Hi Alba, thank you for your lovely message. You can look up for a vegan savoiardi recipe on google, vegan savoiardi don't have eggs so they will be suitable for a completely egg-free tiramisu. There also quite a few brands out there that sell vegan savoiardi! Let me know how it goes, I look forward to hearing your feedback 🙂
Loved the recipe but want to make A chocolate tiramisu with minimal coffee as it’s for kids. Can you give me some suggestions please
Many thanks
Anna
Hi Anna, for a kid-friendly tiramisu without coffee, I substitute the espresso with warm milk and a little cocoa powder, my 4y old loves it!
Thank you soo much Andrea, looking forward to making this!
Can't to hear your feedback! Please share a picture if you like, you can always tag me on Instagram @thepetitecook 🙂
Oh my gosh...this recipe is so good. I lost my recipe for this fabulous dessert many years ago. I am so glad I made your recipe. It was a huge hit with everyone is in the family wanting more. I need double the recipe next time. Thanks for sharing.
My recent question re: pan size was not well written as you state the pan size as 6X8 inches. My 200 gr package of savoiardi contains 24 biscuits. So 300 gr would be 36 biscuits. The picture shows one layer of 13.5 biscuits making the total for the pan approximately 28. Should I use a larger pan, (8X8 is the closest I have to your pan size) or a 9X13? Will there be enough cream to cover both layers?
I am making this dessert to bring to a friend who is preparing a lasagna for lunch.
I can handle the metric weights and volumes. But I am not sure what size pan to use. My Savoiardi biscuits come in a 10.6 oz/300 grr package. So I would use 1 1/2 packages.
300g packets here in Australia
Have made it 3 times in the past week! Everyone loved it!!
How long can I keep it refrigerated?
Hi Adele, I'm so happy to hear that! Tiramisu will keep well in the fridge for up to 3 days, but it usually disappears way before that!
I made this tiramisu and it's gorgeous but I wonder if it's good to freeze some because it's huge
You can safely freeze egg-free tiramisu! The cream texture might end up a bit runnier after you defrost it, so you might want to serve it as a "frozen" treat instead.
I made individual servings in clear plastic container with lid.
Great take away dessert for a driveby birthday celebration. Froze extras.
This tiramisu is amazing. I would have given more than five stars but they wouldn't allow it. It is so nice not to have to worry about raw eggs. It is also not complicated. Just had to use a conversion website for a few measurements but it's totally worth it. Thank you.
Thank you. I love tiramisu and will give this a go. One point of interest though, I recently learnt that "one of the most traditional Italian desserts" was only invented in the 70s!