Easy Tiramisu Recipe without Eggs

Posted: March 6, 2025 Last modified: September 11, 2026

All the tiramisu recipes on Laura’s Bakery do not use raw eggs (although eggs are an ingredient in the lady fingers). And while I recently posted a delicious limoncello tiramisu recipe, this classic tiramisu was still missing from the site. So today I am sharing this easy tiramisu recipe! It is one of my favorite desserts and perfect for almost any kind of gathering. For an even easier version check out the tiramisu cups.

The Tiramisu Suitable for Everyone!

This easy tiramisu without raw eggs has everything I want from the classic dessert: strong coffee flavor, soft ladyfingers and plenty of creamy mascarpone filling. These are the reasons it works so well:

Creamy without raw eggs. Whipped heavy cream gives the mascarpone filling both richness and a light texture.
Just a few ingredients. Coffee, mascarpone, cream, sugar, ladyfingers and cocoa powder are all you really need.
No oven needed. Layer everything in your dish and let the refrigerator do the rest.
Even better the next day. Resting overnight gives you a firmer tiramisu with beautifully developed flavors.
Alcohol is optional. Make it completely alcohol-free or flavor the coffee with your favorite liqueur.

Making Tiramisu Without Eggs

Making tiramisu without eggs is super easy to do. When I say eggless tiramisu recipe, I mean that there are no raw eggs in the dish itself. There are still eggs used for the lady fingers as that is a normal component of these particular cookies.

If you have an egg allergy make sure to check if you can find eggless ladyfingers. Also check this roundup with more recipes without eggs.

Officially, tiramisu is made with raw egg, so Italians will not be happy with my non traditional recipe. In the past, it seemed that tiramisu could even be made with raw egg yolks alone (without egg whites), but over time, egg whites have been added to the recipe to make it lighter and airy.

More tiramisu recipes

The yolk adds fat and creaminess, and the raw whipped egg whites adds volume and lightness. For this reason, I find heavy whipping cream to be the ideal eggless substitute. It is rich and creamy and can be whipped to a wonderfully light consistency.

I’ve read in many recipes that adding whipped egg whites to the mascarpone mixture can be quite a challenge for many people; with heavy cream, you don’t have that problem. For me, there is nothing better than this eggless version of tiramisu.

For this ‘classic’ tiramisu, I used a 30 x 15 cm (12 x 6 inch) baking dish. I have made a mini version of this recipe before, in small jars with portions just right for one person. Or you can use one or more small baking dishes and present it that way.

Today, it is time for a bowl of eggless tiramisu that you can serve to your whole family. No problem if you have young kids, elderly people, pregnant people or otherwise people that can’t tolerate raw eggs.

Use Strong (Chilled) Coffee

One of the most important ingredients for tiramisu is a good, strong coffee mixture. Coffee flavor is the taste of tiramisu. Perfect for any coffee lover.

So if you choose to use it, make sure you use it well. Not only is the strength of the coffee important, but make sure the coffee is completely cold before using it.

Otherwise, your coffee-soaked ladyfingers will become too soggy, they will not hold the coffee properly, and there is a chance that your mascarpone cheese mixture will be too thin and runny.

Ladyfingers, Sugar Side Down

Dip the lady fingers in the coffee with the sugary side down and place them in the serving dish with the sugary side down. This will reduce the chance of the cookies breaking or the sugar dissolving in the mascarpone.

This is also true if you bake the lady fingers yourself. Italians prefer the Italian version of lady fingers, savoiardi biscuits, which you can buy in certain deli shops. Place the lady fingers in a single layer in the bowl before adding the mascarpone cream.

Sprinkle Cocoa Powder Between the Layers

Sprinkle cocoa powder generously not only on the top of the tiramisu, but also between the layers.

Some Italian cooks swear by sprinkling chocolate shavings over the mixture halfway through the filling instead of cocoa powder. Try whatever works best for you.

Prepare a Day in Advance

Officially, a classic tiramisu recipe needs to be refrigerated for at least three hours. It is even better if the tiramisu has been in the refrigerator overnight. The flavors and textures will have melted into a delicious, creamy dessert.

After a night in the fridge the end result will also be firmer, so if you want to serve it in slices it is best to leave it for a longer time. And that makes it even more perfect for a dinner party as you can prepare it a day in advance and still serve a perfect dessert to your guests.

Non-Alcoholic Tiramisu

Contrary to what many people think, a traditional tiramisu recipe does not contain alcohol. Personally, I prefer an alcohol-free tiramisu, but I noticed that my team had different opinions. So I decided to include the option in the recipe, as some people find it a very tasty addition.

For example, you can choose from coffee liqueur, dark rum, amaretto, or marsala wine (a fortified Italian wine with a nutty flavor). These are the preferences of the team at Laura’s Bakery.

Baileys, in particular, is a big favorite and is referred to as the “secret ingredient”. What is the secret ingredient in your tiramisu?

Can you make tiramisu without raw eggs?

Yes. In this eggless tiramisu, heavy cream is whipped with mascarpone and sugar to create a rich and creamy filling without raw eggs. The ladyfingers used in the recipe do normally contain eggs.

Is tiramisu without eggs still creamy?

Definitely. Heavy cream provides richness while whipping also adds air to the mascarpone mixture. This creates a filling that is both creamy and light.

What coffee is best for tiramisu?

Use a strong coffee that you enjoy drinking. The coffee flavor plays a big role in tiramisu, so you don’t want it to be too weak. Most importantly, let it cool completely before you use it.

How do you stop tiramisu from becoming soggy?

Don’t leave the ladyfingers in the coffee for too long. A quick dip is enough. Using completely cooled coffee and allowing the finished tiramisu to set properly also helps create distinct layers.

Why is my mascarpone filling too runny?

Make sure you whip the heavy cream, mascarpone and sugar until the mixture is creamy and firm. If it is still very soft, continue mixing carefully until it reaches the right consistency. Also avoid introducing warm coffee into the layers.

How long should tiramisu chill before serving?

Give it at least a few hours in the refrigerator. If possible, make your tiramisu the day before and refrigerate it overnight. This gives it a firmer texture and lets the flavors develop.

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Classic Tiramisu Without Eggs

All my tiramisu recipes are egg-free, but I had not yet made the classic tiramisu in a large dish that is enough for all your guests. But not anymore!

Preparation15

Cooking15

Cooling4

Total4 30

Servings: people

Ingredients

US Customary | Metric

280 ml strong coffee cooled down completely
250 ml heavy cream
500 grams mascarpone
50 grams granulated sugar
2 package ladyfingers approx. 56 cookies
cocoa powder
Coffee liqueur optional

Equipment

28 x 15 cm baking dish 12 x 6 inch

Instructions

Note: No raw egg is used in this tiramisu, but eggs are an ingredient in the ladyfingers.
Brew two strong cups of coffee and allow to cool. Stir in coffee liqueur to taste.
Place the whipping cream, mascarpone, and granulated sugar in a bowl and beat for 3-5 minutes until the mixture is creamy, firm, and smooth.
Pour half of the coffee (and liqueur, if using) into a shallow dish. Dip half of the ladyfingers (about 28) in the coffee for a few seconds. Place the ladyfingers in a rectangular dish as a base (single layer).
Spread half of the mascarpone mixture over the base. Then sprinkle a thin layer of cocoa powder over the top.
Repeat the above step with the ladyfingers and coffee. Place them on top of the cocoa powder. Spread the rest of the mascarpone mixture on top and smooth it down. Finish with more cocoa powder.
For best results, refrigerate the tiramisu overnight before serving, but if you are pressed for time, you can serve it earlier.

How to store

This tiramisu will keep in the refrigerator for up to 4 days.

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