Easy Tiramisu Without Raw Eggs

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!

Love no-bake desserts? Try my Mojito Cheesecake, my Easy Biscoff Truffles, or my Chocolate Salami.

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)
• sugar
• vanilla
• 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.

MORE VARIATIONS

• 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

Enjoy!

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!

~Voula

Recipe

Easy Tiramisu Without Raw Eggs

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. 

5 from 2 votes

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Course: Dessert

Cuisine: American, Italian

Prep Time: 10 minutes minutes

Servings: 6 approximately

Author: Voula

Cook ModePrevent your screen from going dark

Equipment

• a 9 x 6.5 inch (23 x 16.5 cm) or 10 x 7.5 inch (25.4x 19 cm) pan

Ingredients

• ▢ 1 cup strong brewed black coffee at room temperature
• ▢ 3 tablespoons coffee liqueur (I use Kahlúa)*
• ▢ 1 cup (250ml / 8fl 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

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

• 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.
• Enjoy!

Notes

Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

*If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.

**For a lighter flavor, place the soaked ladyfingers on a paper towel for a few minutes before placing them in the pan. 

MASCARPONE CHEESE SUBSTITUTE

Replace the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons of Greek yogurt.

FOR A KID-FRIENDLY TIRAMISU

For a non-boozy, kid-friendly alternative, replace the coffee and Kahlúa with hot chocolate or just milk and omit the alcohol from the mascarpone mixture.

TO FREEZE 

Place individual Tiramisu slices in a freezer-safe container. They can be frozen for up to 2 months.

 

Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

© Pastry Wishes

 

Adapted from: https://hip2save.com/recipes/easy-10-minute-tiramisu-no-bake-dessert/ 

Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !