Welcome to a delightful twist on a timeless classic! Tiramisu, the iconic Italian dessert meaning "pick me up," is beloved worldwide for its rich coffee flavor and creamy texture. While the traditional recipe uses raw eggs, this version offers a wonderful alternative that's just as decadent and completely egg-free. We'll be creating a light, airy cream with mascarpone and whipped heavy cream, layered between coffee-and-amaretto-soaked ladyfingers. It's an elegant, no-bake dessert that's surprisingly simple to prepare and perfect for any occasion, from a quiet evening treat to the centerpiece of a dinner party.
Eggless Tiramisu with Cream and Mascarpone
Ingredients for Eggless Tiramisu with Cream and Mascarpone
- 200 g strong sweet coffee
- 50 g amaretto liqueur
- 150 g savoiardi biscuits (ladyfingers)
- 200 g mascarpone
- 200 g 33% heavy cream
- 80 g powdered sugar
- cocoa powder
- almond flakes
How to make Eggless Tiramisu with Cream and Mascarpone
Trim the savoiardi biscuits to the height of the dish; the offcuts will be used for the inner layers of the dessert.
Cool the coffee to room temperature, then add the amaretto liqueur to the cold coffee.
Place 200 g of mascarpone and 50 g of powdered sugar into a tall mixer cup.
It’s convenient to assemble the tiramisu in a glass salad bowl with straight, high sides. For this recipe, the dish size is 18 centimeters (about 7 inches). Trim the savoiardi (ladyfinger biscuits) to match the height of the dish; the offcuts will be used for the inner layers of the dessert.
Brew some strong, sweet coffee and strain it. Let the coffee cool to room temperature, then add the amaretto liqueur to the cold coffee. You can use instant coffee, but it’s much better to take the time to brew it from freshly ground beans.
Place 200g of mascarpone and 50g of powdered sugar into a tall mixer cup. Beat with a mixer on medium speed for 3-4 minutes. You’ll get a thick, sweet cream, similar in consistency to softened butter.
Add the whipped cream to the mascarpone in small portions and gently fold with a spatula.
Transfer the whipped mascarpone to a bowl. Pour the cold 33% heavy cream into the mixer cup and add 30g of powdered sugar. You can also add almond or vanilla extract if you like. Whip the cream until stiff peaks form. Add the whipped cream to the mascarpone in small portions and gently fold with a spatula, trying not to deflate the airy texture of the cream.
First, add about half of the whipped cream, then the rest.
Spread a few tablespoons of cream on the bottom of the dish and level it.
Arrange the biscuits tightly around the edge of the dish, as shown in the photo.
First, add about half of the whipped cream, then the rest. The finished cream will be light and airy; I prefer it to the version with eggs.
Now, let’s assemble the cake. Spread a few tablespoons of cream on the bottom of the dish and level it. This cream will help hold the biscuits in place.
Dip the savoiardi in the coffee and liqueur mixture. Arrange them vertically around the edge of the dish, placing them tightly together as shown in the photo.
Also dip the biscuit offcuts in the coffee with liqueur and place them on the cream layer in the dish.
Also dip the biscuit offcuts in the coffee and liqueur, and place them on the cream layer in the dish.
Next, spread about half of the remaining cream into the dish.
Dust the cream with unsweetened cocoa powder through a fine sieve.
Add another layer of savoiardi and cream.
Next, spread about half of the remaining cream into the dish.
Dust the cream layer with unsweetened cocoa powder through a fine sieve.
Add another layer of coffee-soaked savoiardi, followed by the remaining cream.
Dust the finished tiramisu with cocoa powder and decorate with almond flakes.
Dust the finished tiramisu with cocoa powder and decorate with almond flakes. Refrigerate for 1-2 hours to allow the dessert to soak, set, and for the flavors to meld. Serve for dessert; a cup of cappuccino or a small glass of amaretto will complement it perfectly.
And there you have it—a stunning, homemade Eggless Tiramisu that's sure to impress! Letting it chill for a couple of hours is key, as it allows the ladyfingers to soften and the flavors to meld into a truly heavenly dessert. Serve it chilled, straight from the dish, with a fresh cup of espresso or a small glass of amaretto to enhance the experience. Feel free to get creative with toppings—a few chocolate shavings or fresh berries can add a lovely touch. We hope you enjoy every spoonful of this creamy, coffee-infused delight. Buon appetito!
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