This delicious, no-bake Italian dessert includes pillowy ladyfingers lightly soaked in coffee and coffee liqueur, then spread with a heavenly mascarpone cream and topped with cocoa powder. This easy version is as luscious as traditional tiramisu, but without raw eggs! A non-alcoholic option is also included.
If you’re looking for an easy, no-bake dessert, you will love this tiramisu! I guarantee that everyone will be asking you for the recipe!
I absolutely LOVE tiramisu! It is definitely one of my family’s favorites and one I get asked to make often! As much as I love it, I do not want to eat any raw eggs! So, I’ve been making this eggless version for years, instead, and it’s delicious! This easy tiramisu without raw eggs will become your favorite, too!
Why you will love this recipe!
- It’s INCREDIBLY easy to make and it’s a recipe that works!
- There are only 8 ingredients!
- You don’t need any fancy equipment, just a hand mixer!
- There are no raw eggs, unlike traditional tiramisu!
- It’s a no-bake dessert! You just mix, assemble and refrigerate! A perfect make-ahead dessert!
- It’s a wonderful after-dinner dessert as it's very light, creamy and airy, but not heavy or too boozy. I think it's just perfect for a dinner party!
- You can omit the alcohol all together if you want, or play around with different kinds of coffee. You could even add decaffeinated coffee, instead!
Here's what you’ll need to make it:
- heavy whipping cream
- mascarpone cheese (or cream cheese)
- ladyfingers (savoiardi)
- strong brewed black coffee
- Coffee liqueur (I use Kahlúa). If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.
- unsweetened cocoa powder (for dusting)
HOW TO MAKE TIRAMISU WITHOUT RAW EGGS
First, make the coffee mixture. Then quickly dunk the ladyfingers in it.
Place the soaked ladyfingers in a single layer in a pan.
Next, you make the mascarpone filling. Beat the cream, sugar, vanilla, and coffee liqueur until stiff peaks form.
Then add the mascarpone cheese and mix until it's well combined.
After that, spread half of the mascarpone mixture evenly on top of the ladyfingers.
Repeat the process with a second layer of ladyfingers over the mascarpone mixture.
Spread the remaining mascarpone mixture on top of the ladyfingers.
Finally, dust with cocoa powder.
A NOTE ABOUT PAN SIZES
Your pan size will determine how many ladyfingers you’ll need.
As you can see in the pictures above, my pan fit 24 ladyfingers (12 in each layer) and the pan is about 9 x 6.5 inch (23 x 16.5 cm). If your pan is smaller, you won’t need as many ladyfingers and if it’s larger, you’ll need more.
If you want to make this for a larger pan, like one that’s 9 x 13 inches (23 X 33 cm), you can easily double this recipe.
- You can get fancy and make this recipe in individual dessert glasses!
- After spreading the first layer, add some grated chocolate on top for added texture and for more chocolate!
- Replace the Kahlúa (coffee liqueur) with Crème de menthe (mint liqueur) for a minty twist.
TIPS FOR SUCCESS
- When you dip the ladyfingers in the coffee mixture, make sure you do it very quickly so that they don’t fall apart or become too soggy. You could place them on a kitchen towel to absorb any excess liquid before placing them in the pan for a lighter flavor.
- You need to use cream with a high fat content to get a bigger volume of whipped cream. Use a cream that contains 35% fat or more.
- The whipping cream needs to be really cold. What I always do is put a metal bowl in the freezer for about 15 minutes before I start and then when I add the cream to the cold bowl, it whips faster.
- Some people dust the top with cocoa powder right before serving, but I always dust it as soon as I assemble the dessert and then refrigerate it for a few hours. This creates a nice, dark dense layer of cocoa on top, which I love!
- I suggest making this dessert a day in advance. It really needs time to set – at least 3 hours, but overnight is even better as this allows all the flavors to develop. Just keep it in the fridge until you’re ready to serve.
- It can be stored in the refrigerator for up to 4 days, but I promise you it will not last that long!
FREQUENTLY ASKED QUESTIONS
Tiramisu is a popular Italian dessert. It’s made with ladyfingers dipped in coffee that's been mixed with coffee liqueur and layered with a creamy mascarpone cheese mixture. It has a layer of cocoa powder on the top.
Ladyfingers are crispy long or oval-shaped sponge cookies. My favorite are the Italian Savoiardi cookies.
Mascarpone cheese is a thick, Italian cheese made from cream. It is similar to cream cheese. It’s used in both sweet and savory dishes.
You could substitute the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons Greek yogurt.
The mascarpone is more subtle in flavor than the cream cheese. I think cream cheese gives it a nice tang and it’s definitely a flavor I’m more used to compared to the mascarpone. So, there is a slight difference between the two types of cheeses, but overall, I think they can be used interchangeably for this recipe.
Sure! You could use Amaretto, cognac or brandy. I have tried them all! My favorite, though, is Kahlúa - I absolutely love the combination of rum, sugar and coffee!
Yes! For a non-boozy, kid-friendly alternative, use hot chocolate or plain milk, instead of coffee or alcohol!
Yes! This is the perfect dessert to make ahead because it needs to be refrigerated for a few hours. Personally, I think this dessert tastes even better overnight because the the flavors have time to develop and the ladyfingers soften up.
Oh, yes! I freeze individual slices. In the summer when it’s frozen, it’s almost like a semifreddo dessert!
MORE EASY NO-BAKE DESSERTS!
Let me know how this Easy Tiramisu without Raw Eggs turns out for you in the comments below! I’d love to hear from you!
Easy Tiramisu Without Raw Eggs
- a 9 x 6.5 inch (23 x 16.5 cm) or 10 x 7.5 inch (25.4x 19 cm) pan
- 1 cup strong brewed black coffee at room temperature
- 3 tablespoons coffee liqueur (I use Kahlúa)*
- 1 cup (250ml / 8.5 fl oz) heavy whipping cream
- ¾ cup (150g / 5 ¼ oz) sugar
- 1 cup (250g / 8.8 oz) mascarpone cheese (see substitute idea below)
- 1 teaspoon vanilla
- 24 ladyfingers (savoiardi) (7 oz / 200 g)
- unsweetened cocoa powder for dusting
- Mix the coffee with 2 tablespoons of the coffee liqueur.
- Quickly dunk the ladyfingers in the coffee mixture and place in the pan.** I fit about 12 cookies in each layer. Don’t soak the ladyfingers too long, though, otherwise they’ll fall apart.
- Beat the whipping cream, sugar, vanilla, and 1 tablespoon of the coffee liqueur until stiff peaks form, about 5 minutes.
- Add the mascarpone cheese and mix until combined. Don’t overmix.
- Spread half of the mascarpone mixture on top of the first layer of ladyfingers.
- Repeat the process with the second layer of ladyfingers and spread the remaining mascarpone mixture on top.
- Dust the top with cocoa powder.
- Refrigerate for at least 3-4 hours or overnight (the flavors really develop when left overnight). It can be covered and stored in the refrigerator for up to 4 days.