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Eggless Tiramisu made with coffee-soaked Savoiardi biscuits, rich mascarpone and cocoa powder. It’s rich and decadent yet so light and delicious, all the flavours of a traditional Tiramisu minus the raw eggs!
A classic Tiramisu is quite probably my favourite dessert, it’s rich, light, and creamy with the most delicious coffee flavour plus SO easy to make (no-bake, 20 minutes prep!).
And although our authentic tiramisu recipe is perfect just the way it is, I get a lot of questions asking how to make a tiramisu that tastes just as good but without eggs!
The answer is, it’s super easy and even quicker to make than the traditional version. Taste? Insanely delicious, like you’ll definitely want seconds kind of delicious!
So if you want/need to avoid raw eggs this recipe is perfect. You can also skip the alcohol if needed, enjoy!
Ingredients – what you need
See the photo below that shows you everything you need to make this Eggless Tiramisu plus some tips on ingredients!
Pin this now to find it later
Pin It- Savoiardi – there’s a big difference between authentic Italian Savoiardi biscuits vs UK or US ladyfingers. Ladyfingers are thinner and less absorbant so if using those you’ll need to soak them for a few seconds longer. Note: Savoiardi contain egg whites so if you are avoiding eggs altogether you need to use an egg-free alternative.
- Mascarpone – make sure the mascarpone is at room temperature before starting.
- Heavy cream – use full fat heavy creamy (double cream in the UK).
- Sugar – use white granulated or caster sugar.
- Espresso – make sure your coffee is strong brewed espresso for best flavour.
- Coffee liqueur – you can use any coffee-based liqueur or something like Frangelico (hazelnut liqueur) or Marsala.
Visual walk-through of the recipe
Brew the coffee and add it to a large dish with 3 tbsp coffee liqueur, stir to combine (photo 1).
In a large bowl whip the heavy cream to stiff peaks, be careful not to overbeat! (photo 2).
In a separate bowl beat the mascarpone, sugar and 1 tbsp coffee liqueur until smooth and creamy (photos 3 & 4).
Gently fold the whipped cream into the mascarpone mixture 1/2 at a time until well combined (photos 5-7).
One at a time, dunk the Savoiardi biscuits into the coffee mixture for 1-2 seconds on each side and arrange them in one flat layer in your baking dish (photo 8).
Top with half of the mascarpone cream mixture then grate over some dark chocolate. Repeat with a second layer of coffee soaked savoiardi biscuits and the last half of the mascarpone mixture. Cover with foil and refrigerate for at least 6 hours, overnight preferred (photos 9-11).
When ready to serve, dust the top of the tiramisu with cocoa powder and grate over more dark chocolate if desired (photo 12).
More Italian desserts to try
- Homemade Sicilian Cannoli (shells and filling)
- Triple Chocolate Biscotti (Cantucci al Cioccolato)
- Crostata di Frutta (Italian Fruit Tart)
- Italian Affogato Recipe – Ice Cream And Coffee
- White Chocolate Panna Cotta
If you’ve tried this Eggless Tiramisu or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Eggless Tiramisu
Equipment
- Baking dish (11 x 9), slightly bigger or smaller will work too.
Ingredients
- 28-30 Savoiardi biscuits/cookies, (use an egg-free version if avoiding egg completely)
- 2 cups mascarpone, (500g)
- 2 cups heavy cream, double cream UK (460ml)
- 6 tbsp white sugar, (100g)
- 1.5 cup strong brewed coffee, (375ml)
- 3 tbsp coffee liqueur
- 1-2 tbsp cocoa powder
- 1-2 squares dark chocolate, for grating (optional)
Instructions
- Brew the coffee and add it to a large dish with 3 tbsp coffee liqueur, stir to combine.
- In a large bowl whip the heavy cream to stiff peaks, be careful not to over beat!
- In a separate bowl beat the mascarpone, sugar and 1 tbsp coffee liqueur until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture 1/2 at a time until well combined.
- One at a time, dunk the Savoiardi biscuits into the coffee mixture for 1-2 seconds each side and arrange them in one flat layer in your baking dish.
- Top with half of the mascarpone cream mixture then grate over some dark chocolate. Repeat with a second layer of coffee soaked savoiardi biscuits and the last half of the mascarpone mixture. Cover with foil and refrigerate for at least 6 hours, overnight preferred.
- When ready to serve, dust the top of the tiramisu with cocoa powder and grate over more dark chocolate if desired. Serve.
Video
Notes
- Note about eggs – while this recipe has no eggs in the filling, traditional Italian Savoiardi (ladyfingers) contain eggs so if you are avoiding egg because of an allergy you need to use an egg-free alternative.
- Don’t overwhip the cream – heavy cream (double cream UK) can overwhip in a matter of seconds. It should hold its shape but be smooth and velvety.
- No alcohol – you can skip the alcohol and replace it with more coffee if desired.
- Caffeine-free – if you need to avoid caffeine you can use decaf espresso coffee instead.
- Storage – the tiramisu will keep well in the fridge (covered) for up to 3-4 days.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was my second time making this recipe. It was simple and easy follow however both times my mascarpone mixture was very mealy. The first time, I assumed the mascarpone was too cold. But this time it was room temp before whipping and was whipped with sugar and liqueur for more than a minute. It tastes good but the texture is awful. I welcome your thoughts and recommendations.
hello can i use whipped cream having a hard time finding what ” heavy cream to use here” or please let me know what MF i should be using thank you!
Ciao, heavy cream or whipping cream is fine 🙂
Absolutely the best tiramisu I have ever tasted! Better than any restaurant version by far.
While this recipe is great I think it is dangerous for people with allergies to call this recipe eggless as 99% of Savoiardi biscuits you can buy contain a lot of egg.
I don’t mean this to be rude at all it just concerns me as someone with allergies as many people will make things for other people with allergies and not check the ingredients of the biscuits because they are included in an egg free recipe.
I totally understand that this recipe is focusing on the use of raw eggs, I just feel like it should be more explicitly stated somewhere as a disclaimer that unless you make your own biscuits or use something else it is not completely eggless.
Hi Grace, you’re right that the focus of this recipe was about avoiding raw eggs in a traditional Tiramisu. I completely understand where you’re coming from with Savoiardi being made with eggs so have added a note throughout the post and recipe card on that. Thank you!
I have made this recipe several times. I will never add eggs again. I used chocolate lady fingers, but they are hard to find. I use cocoa that is a little sweetened. Thank you for posting this great recipe!!!
Which brand of coffee did you use? and how did you brewed your coffee?
Hi Dee Dee, we use Lavazza coffee either their Espresso or Oro ground coffee and brew it in our coffee machine but you could also use a Moka pot or make it strong in a cafeiere. What ever brand you go for just make sure the coffee is 100% Arabica.
Hi, I’ve made this once before and it was fantastic. I was just wondering if it’s possible to freeze the made tiramisu? Thanks
Hi Becky, I haven’t tried freezing it but it should be fine if you use full-fat cream. Cream with a low fat percentage will likely separate.
Hi,
Thanks for your reply. I made the tiramisu and froze it for 2 weeks and then defrosted in the fridge on Christmas Eve. It was perfect for Christmas Day, tasted as good as when made fresh. The only thing I left out was I grated the chocolate on top right before serving. Thanks for the fantastic recipe and happy new year
Hi Becky, I’m so happy to hear that! Hope you had a wonderful Christmas and Happy New Year! 🙂
The only savoiardi i can findnin the shops include eggs in the ingredients and the only recipes thatni have for them are predominantly eggs.
To make a true egg free tiramisu… what do we use?
Hi Sue, you could use an egg free sponge or pound cake instead.
I loved this. I’m allergic to eggs, and while I love Tiramisu I don’t like it with a very strong coffee flavor and this recipe was perfect. I couldn’t get any coffee liqueur so I used some brandy instead and it was yummy. I was also short on mascarpone and had to substitute half the amount with full-fat cream cheese. Still yummy and amazing!
Hi Deirdre, I’m so happy you enjoyed it and that your substitutions worked out well! 🙂
I have to say I was waiting for you to share a tiramisu recipe without eggs. As much as I love tiramisu I can’t have raw eggs…thank you, thank you, thank you this was just what I was hoping for. Absolutely fantastic!
Aw thank you so much, so happy you enjoyed it!