Tiramisu is a classic Italian dessert loved by all. This fail-proof recipe makes Best Eggless Tiramisu.
You will love how easy it is to make restaurant quality Tiramisu at home. All you need is 30 minutes and 6 ingredients to whip up this rich and decadent dessert.
A layered dessert with espresso ( coffee ) dipped lady-fingers and sweetened mascarpone cream. All dusted with cocoa powder ! It.is.HEAVENLY!!
This Eggless Tiramisu recipe
- Is easy and quick
- Can be made alcohol free
- Makes decadent no bake dessert
- Can use cream cheese or mascarpone cream
- Has useful tips to make authentic Tiramisu at home.
My family and I are in eternal love with Tiramisu. We always..always order it while dining out. And we know what the best tiramisu tastes like.
From Venice, Rome to New York’s little Italy, after tasting 100s of best to so-so tiramisu desserts over the years, I can call myself Tiramisu Connoisseur.
So, I worked hard on perfecting this recipe until I got the best and consistent results every. single. time ! I am sure you will love making this delightful Italian dessert at home with confidence with all the tips and tricks I mention here.
Additionally, this recipe is eggless. We are eliminating handling the raw eggs out of the equation. I feel much better about it from a food safety perspective.
EASY SUBSTITUTIONS AND RECIPE NOTES
A quality espresso makes a world of difference. So use best quality espresso. Also since the flavors will mingle with sweet cream, make strong espresso.
Same goes for ladyfinger cookies. I prefer authentic Savoiardi style lady fingers. They are available in specialty stores or on Amazon.
If you can easily find Mascarpone cream, do use it since that is how it is made traditionally. However, if you can’t find it easily or if it seems expensive to make a big batch, use a mix of cream cheese and sour cream. It is just as good and creamy.
Classic Italian Tiramisu includes eggs. In this easy recipe, I am not adding eggs. Making it eggless doesn’t alter the texture or the flavor.
Dusting mix of dark cocoa powder and instant coffee makes the top layer even more intense. If you are a dark coffee lover, definitely try it.
WHAT ARE LAYERS OF TIRAMISU?
Espresso dipped lady-fingers and sweetened mascarpone cream are main ingredients. They are layered twice.
So here it goes – 1. espresso-dipped ladyfingers, 2. mascarpone cream, 3. remaining espresso-dipped ladyfingers, and 4. remaining mascarpone cream. 5. a dense layer of unsweetened cocoa to finish on top.
CAN I MAKE THE TIRAMISU AHEAD OF TIME?
You can make the tiramisu up to 2 days before you plan to serve it. You can make tiramisu 1-2 days in advance.
Definitely let it sit in the refrigerator for min 6 hours. It will stay good in the refrigerator for up to 5 days. You can freeze it as well but it does get soggy in the defrosting process.
Can I use Cream cheese to make Tiramisu instead of Mascarpone?
Yes. You sure can. Mix 8 ounces of cream cheese ( at room temperature) with 1 ounce of sour cream (cold). Beat it well till smooth and airy. This combination mimics the mascarpone cheese in taste and texture.
CAN I MAKE THE TIRAMISU WITHOUT ALCOHOL?
Yes you can. Simply skip adding alcohol.
Make tiramisu a day ahead of time so the flavors develop better.
Do not soak the ladyfingers too much in coffee mix. It gets soggy and doesn’t hold texture well. Ladyfingers are porous cookies so just dip and layer.
Depending on which cream you are using, follow the temperature guidelines before blending.
Don’t skip on adding sweetener ( sugar ) to the cream mix. Otherwise it gets too bitter.
Concentrated flavors of coffee and sweetener make it superbly rich and delightful. So use best quality espresso.
Whip up the cream really well. It helps you get silky, airy and light texture.
WHAT IS THE BEST TEMPERATURE TO MAKE TIRAMISU LAYERS
Espresso should be at room temperature. So make ahead and let it cool completely. Do not dilute it with ice.
Heavy cream should be beaten straight out of the refrigerator. Do not keep it out too long.
Same goes for Mascarpone. Use it straight from the refrigerator. ( room temperature doesn’t blend well)
If you are using sour cream and cream cheese mix instead, use refrigerator temperature for sour cream. Cream cheese should be at room temperature so take it out ahead of time.
Arrange the layers quickly and refrigerate the tiramisu asap so the layers stay intact. Serve it cold.
Make a big batch ! It will be gone too quickly 🙂
2 cups strong brewed coffee or espresso – cooled at room temperature
1 package ladyfingers – savoiardi about 26 pieces
2 tbsp.(30ml) coffee liquor or dark rum or brandy ( optional)
2 teaspoons vanilla extract
1 cup heavy whipping cream, cold
3/4 cup powdered sugar
12 ounce mascarpone cheese, cold
2 tablespoons cocoa powder, for dusting
1 tablespoon instant coffee powder for dusting
HOW TO MAKE EGGLESS TIRAMISU
Make the espresso ahead of time and have it cooled down to room temperature. ( do this couple of hours ahead of time)
Using the electric hand mixer, beat the whipping cream until stiff peaks form.
Use a spatula and mix the mascarpone and sugar until combined. Add in the whipped cream.
Use the electric mixer to beat the cream mixture again until smooth, airy and fluffy.
Lightly dip each ladyfinger into the coffee mixture. ( Do not soak too long )
Line a glass baking dish with a layer of dipped cookies.
Spread half of the cream mixture over the cookies. Repeat another layer with cookies and cream.
Cover the baking sheet with plastic clings wrap. Chill in the refrigerator for a minimum of 4-6 hours, preferably overnight.
Before serving, dust the entire sheet with cocoa powder and instant coffee powder.
Serve cold. Bon Appetit!
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Best Eggless Tiramisu
- 2 cups strong brewed coffee or espresso – cooled at room temperature
- 1 package ladyfingers – savoiardi about 26 pieces
- 2 tbsp. 30ml coffee liquor or dark rum or brandy ( optional)
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream cold
- 3/4 cup powdered sugar
- 12 ounce mascarpone cheese cold
- 2 tablespoons cocoa powder for dusting
- 1 tablespoon instant coffee powder for dusting
- Make the espresso ahead of time and have it cooled down to room temperature. ( do this couple of hours ahead of time)
- Using the electric hand mixer, beat the whipping cream until stiff peaks form.
- Use a spatula and mix the mascarpone and sugar until combined. Add in the whipped cream. Use the electric mixer to beat the cream mixture again until smooth, airy and fluffy.
- Lightly dip each ladyfinger into the coffee mixture. ( Do not soak too long )
- Line a glass baking dish with a layer of dipped cookies.
- Spread half of the cream mixture over the cookies.
- Repeat another layer with cookies and cream.Cover the baking sheet with plastic clings wrap. Chill in the refrigerator for a minimum of 4-6 hours, preferably overnight.
- Before serving, dust the entire sheet with cocoa powder and instant coffee powder. Serve cold. Bon Appetit!