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a slice of eggless tiramisu on a white plate, displaying its distinct layers of cream, soaked ladyfingers, and a thick dusting of cocoa powder on top
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Eggless Tiramisu

Make this creamy, egg-free tiramisu whenever you crave a classic Italian dessert without the fuss. It’s rich, smooth, and indulgent, yet surprisingly easy to assemble. This no-bake tiramisu is perfect for gatherings, holidays, or make-ahead desserts.
Prep Time25 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Italian
Keyword: Eggless Tiramisu, Tiramisu, Tiramisu Egg-Free, Tiramisu Without Eggs
Servings: 8
Author: Lama

Equipment

  • One small 8×8-inch dish If doubling the recipe, use a medium dish about 10×7 to 12×8 inches

Ingredients

  • 8 ounces Mascarpone or 8 ounces softened cream cheese
  • 2 cups Heavy whipping cream
  • ½ cup Organic cane sugar ½ cup xylitol, or ¼ cup sweetened condensed milk
  • 2 teaspoons Vanilla extract
  • ½–¾ teaspoon Instant coffee optional, for flavor in cream
  • Pinch of salt
  • 1 tablespoon Instant coffee mixed with 1 cup warm water or 1 cup strong brewed espresso or coffee
  • 24 Ladyfingers
  • Cocoa powder for dusting
  • Finely grated dark chocolate optional

Instructions

  • In a large bowl, whip the heavy whipping cream with your chosen sweetener and 1 teaspoon of vanilla extract until soft to medium peaks form.
  • Open the mascarpone container, add a pinch of salt and ½–¾ tsp instant coffee (optional). Gently mix with a spoon just to loosen it. Do not whip it!
  • Add the mascarpone mixture directly into the whipped cream. Gently fold until smooth, fluffy, and well combined.
  • Mix instant coffee with 1 cup of warm water and vanilla. Let it cool slightly.
  • Dip each ladyfinger quickly for 1 second per side.
  • Place dipped ladyfingers in your dish, spread half the cream over them, and lightly dust the top with cocoa.
  • Repeat with the remaining ladyfingers and cream.
  • Cover and refrigerate 6 hours or overnight.
  • Dust with cocoa powder and grated dark chocolate before serving.

Notes

Use Cold Cream: Ensure the heavy whipping cream is cold. It whips faster and holds its structure better.
Don’t Overbeat the Cream: Once you get soft to medium peaks, stop whipping. Overbeating causes the cream to separate and lose its smooth texture.
Soften the Mascarpone: Let the mascarpone or cream cheese sit at room temperature for 10–15 minutes before mixing. This helps it blend smoothly into the whipped cream without curdling.
Fold Gently: Using a spatula, gently fold the whipped cream and mascarpone together. This keeps the mixture fluffy, light, and airy.
Quick Dip for Ladyfingers: Dip each ladyfinger for only 1 second on each side. Over-soaking will make the dessert soggy rather than soft and layered.
For Stronger Coffee Flavor: Add an extra ½ teaspoon of instant coffee to the soaking mixture or cream layer.
Chill Overnight: Let the tiramisu chill for at least 6 hours or overnight in the fridge to deepen the flavors and give that classic, creamy texture.
Final Touch: Always dust cocoa powder or chocolate shavings right before serving to keep the tiramisu rich, velvety, clean, and free from moisture.

Nutrition

Serving: 8servings | Calories: 453kcal | Carbohydrates: 22g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 169mg | Sodium: 80mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1455IU | Vitamin C: 0.4mg | Calcium: 95mg | Iron: 1mg