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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
This incredibly delicious Eggless Tiramisu is an egg-free rendition of the famous Italian dessert. It’s crafted with espresso-soaked ladyfingers and a velvety mascarpone cream that captures the essence of the classic without one single raw egg! Whether you have an egg allergy or simply need a quick and easy dessert, this incredible tiramisu recipe highlights the versatility of Italian cuisine and the creativity of modern chefs.
Eggless tiramisu is a delightful variation of the traditional Italian dessert that omits raw eggs in its preparation. In classic tiramisu, raw egg yolks play a key role in creating the mascarpone cream that gives the dessert its signature texture.
However, this eggless tiramisu recipe utilizes a combination of whipped cream and mascarpone to craft the luscious filling. This makes the dessert much easier to prepare and safer for consumption, particularly for those who prefer to avoid raw eggs.
Yet, despite not using eggs in the recipe, this eggless tiramisu has the same delicious taste and texture as the classic version. Just like authentic tiramisu, it features layers of espresso-dipped ladyfingers, mascarpone cream, and a dusting of cocoa powder for a finishing touch.
It’s a delightful dessert that rivals traditional tiramisu, proving that you can enjoy the same indulgence without a single raw egg.
Plus, eggless tiramisu is remarkably effortless to make. Without the need for eggs or any cooking, this no-cook tiramisu comes together in just 30 minutes, making it a convenient dessert option for any occasion.
It’s the perfect recipe for anyone seeking a scrumptious, quick, and easy dessert that doesn’t compromise on taste.
The use of raw eggs has been a long-standing tradition in classic Italian tiramisu recipes, specifically in the preparation of the creamy mascarpone filling. When handled properly, the risk of foodborne illness is relatively low. However, this egg-free tiramisu captures the essence of the classic Italian dessert and is just as delicious.
Begin by making 2 cups of freshly brewed espresso or really strong coffee (photo 1). Then set it aside and let it cool completely. You can also add a bit of dark rum or marsala wine to the mixture once it’s cooled if you’d like to make your eggless tiramisu adult-friendly.
Next, take a large chilled mixing bowl and pour in the cold heavy whipping cream. Then add half of the powdered sugar (photo 2) and use an electric mixer to whip the cream for about 3 to 4 minutes or until it becomes fluffy whipped cream. You can also use a stand mixer for this step.
In another large bowl, whisk the cold mascarpone cheese along with the remaining powdered sugar (photo 3) until it becomes light and creamy. Then gently fold the whipped cream into the whipped mascarpone cheese mixture using a rubber spatula (photo 4). Be careful not to overmix and deflate the light and airy texture.
Now, transfer the mascarpone mixture into a piping bag or ziplock bag to make assembling the eggless tiramisu a little easier. It’s also possible to use a spoon to spread the cream.
Once the filling is ready, pour the cold espresso into a shallow bowl. Then take half of the ladyfingers dip them one by one into the cold espresso (photo 5) and arrange them in a single layer in an 8-inch dish (photo 6). If needed, you can break some of the cookies in half to cover the entire surface. It’s also important to make sure that the ladyfingers soak up some of the espresso but don’t become soggy.
After you’ve lined the bottom of the dish with ladyfingers, pipe or spread half of the mascarpone mixture over the cookies (photo 7). If you’re using a piping bag, try to pipe equal-sized dollops. If you’re using a spoon, use the back of it to smooth the filling out into an even layer.
To complete the dessert, add another layer of coffee-dipped ladyfingers (photo 8). Then pipe the remaining mascarpone cream on top of the second layer of coffee-soaked ladyfingers (photo 9). Now, dust the top of the dessert with unsweetened cocoa powder (photo 10).
Once assembled, put your eggless tiramisu in the refrigerator to chill for about 15 to 20 minutes. This gives the dessert a little time to set and for the flavors to meld. Then when ready, serve and enjoy!
Are you a Tiramisu lover? Try other delicious tiramisu recipes:
This eggless tiramisu is already amazing on its own, but what makes it truly special is its versatility as a canvas for your culinary creativity. You can effortlessly customize this dessert to suit your preferences and experiment with a variety of flavors, textures, and garnishes.
One common cause is due to soaking the ladyfingers for too long in the coffee, which can make them soggy. Additionally, overmixing the mascarpone filling or not whipping the heavy cream long enough can result in a less stable filling.
No, there are eggless recipes like this one and they are delicious. They substitute whipped cream and mascarpone cheese for the raw eggs to achieve a similar texture and flavor.
Yes, tiramisu tastes even better when allowed to chill and set in the refrigerator for a few hours or overnight before serving.
Egg-free tiramisu will keep in the refrigerator for about 2 to 3 days when properly stored. You can also freeze tiramisu for up to 3 months, but it will impact the texture.
Cover the dish with plastic wrap or transfer it to an airtight container and then place the eggless tiramisu in the refrigerator to keep it chilled.
