Eggless Tiramisu

Guido Pedrelli
Guido Pedrelli
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.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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.

Easy Eggless Tiramisu Recipe

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.

Why does tiramisu have raw eggs?

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.


  • Mixing Bowls – Two mixing bowls are needed to make the filling. 
  • Electric Mixer – Used to whip the heavy cream and mascarpone cheese. You can also use a stand mixer.
  • Rubber Spatula – Needed for folding the whipped cream together with the mascarpone. 
  • Shallow Bowl – Used for dipping the lady fingers into the espresso.
  • Deep Square Dish – You’ll need an 8×8-inch (20 cm) baking dish to hold the dessert. 
  • Piping Bag – A piping bag fitted with a large round tip allows you to easily distribute the creamy layers.


ingredients of eggless tiramisu
  • 24 to 28 Ladyfingers: Also known as Italian savoiardi biscuits, they form the foundation of the eggless tiramisu. Store bought or make your homemade ladyfingers.
  • 2 cups Espresso: The robust strong coffee flavor is essential for infusing the ladyfingers. You can also use strong coffee.
  • 3 Tbsp Unsweetened Cocoa Powder: Adds a finishing touch of elegance and chocolate flavor. 
  • 1.11 lb | 250 grams Mascarpone Cheese: A smooth and creamy Italian cheese that creates the base of the mascarpone filling. In a pinch, full-fat cream cheese combined with a bit of heavy cream can be used as an alternative.
  • 0.84 lb | 200 grams Heavy Whipping Cream: Used to make the whipped cream that gives the eggless tiramisu its lovely light and fluffy texture.
  • 0.75 lb | 90 grams Powdered Sugar: Adds the perfect touch of sweetness to the tiramisu cream. 

How to make this recipe step-by-step

Prepare the espresso

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.

first photo, espresso in a measuring pitcher, photo 2 cream in a bowl with powdered sugar on top.

Whip the heavy cream

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.

Make the mascarpone cream

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.

mascarpone cheese in a bowl with powdered sugar. other photo, combined whipped heavy cream and mascarpone.

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.

Dip half of the ladyfingers

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. 

ladyfinger dipped in espresso in a bowl. arranged soaked ladyfingers in a pan

Spread half of the filling

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.  

Finish assembling 

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).

Chill and serve

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!

sliced eggless tiramisu

Expert Tips

  • You must use cold full-fat mascarpone cheese and heavy cream to achieve the proper texture. Low-fat mascarpone will not work because it contains too much water.
  • Chill the mixing bowl before whipping the cream. This helps it to stabilize and whip faster.
  • Be careful not to soak the ladyfingers in the espresso mixture for too long or they can become mushy. Just dip each one for about 2 seconds.
  • Cover the entire bottom of the dish with ladyfingers to form a solid base. Break the cookies in half if necessary.
  • When combining the whipped cream and mascarpone mixture, use a rubber spatula and fold gently to preserve the airy texture.
  • Allow the eggless tiramisu to chill in the refrigerator for at least 15 minutes. And if possible a few hours for an even more flavorful dessert.

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. 

  1. Fresh Fruit: Similar to my strawberry tiramisu, you can add fresh berries on top or between the layers of tiramisu cream and ladyfingers. 
  2. Nuts: For a bit of crunch, sprinkle a layer of chopped toasted nuts such as almonds, hazelnuts, or pistachios over the layers of the eggless tiramisu.
  3. Chocolate: Add a little chocolate by topping the tiramisu with grated dark chocolate or add a lot of chocolate with a layer of chocolate mousse between the layers. 
  4. Alcohol: More like classic tiramisu, add a little dark rum or marsala wine to the espresso.
  5. Matcha: For a unique twist, substitute the coffee with matcha green tea. 
  6. Spices: Incorporate warm spices like cinnamon, ginger, and cardamom into the mascarpone mixture. 


Why is my tiramisu falling apart?

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. 

Do you have to put eggs in tiramisu?

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.

Can I make this recipe ahead of time?

Yes, tiramisu tastes even better when allowed to chill and set in the refrigerator for a few hours or overnight before serving.

How long does tiramisu last without eggs?

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.

How to store tiramisu?

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.

Eggless Tiramisu

This version of tiramisu does not contain eggs but it's equally delicious!
5 from 1 vote
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Course: Dessert
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6 slices
Calories: 533kcal


  • 24 to 28 (24 to 28) ladyfingers
  • 2 cups (2 cups) espresso or strong coffee cold
  • 3 Tbsp (3 Tbsp) unsweetened cocoa powder
  • 250 grams (1.11 cups) mascarpone cheese cold
  • 200 grams (0.84 cups) heavy whipping cream cold
  • 90 grams (0.75 cups) powdered sugar


  • Mixing Bowls
  • 1 electric mixer
  • 1 Rubber Spatula
  • 1 Shallow Bowl
  • 1 Deep Square Dish
  • 1 Piping Bag


  • Make 2 cups of espresso or strong coffee and let it cool completely.
  • Pour the cold heavy cream into a large chilled mixing bowl and then add half of the powdered sugar. Now, use an electric mixer to whip the cream until it forms stiff peaks and becomes fluffy whipped cream.
  • In a different large bowl, whip the cold mascarpone cheese together with the other half of the powdered sugar until it’s a smooth and creamy consistency.
  • Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Do not overmix.
  • Transfer the mascarpone filling into a piping bag for easier assembly. You can also use a spoon to spread the cream.
  • Pour the cold espresso into a shallow bowl. Then dip half of the ladyfingers, one at a time, into the liquid and place each one in a single layer on the bottom of a deep 8” dish. You may need to break some of the cookies in half to cover the entire surface.
  • Pipe half of the mascarpone cream on top of the ladyfingers in the dish.
  • Repeat the process by adding another layer of coffee dipped ladyfingers followed by another layer of mascarpone cream.
  • Dust the top layer with cocoa powder.
  • Place the tiramisu in the refrigerator to chill for 15-20 minutes before serving. This gives the dessert time to set and the flavors to meld.
Serving: 150g | Calories: 533kcal | Carbohydrates: 46g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 177mg | Sodium: 108mg | Potassium: 210mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1318IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 2mg
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