Easy No-Egg Tiramisu

9 Pieces
42 min
Tiramisu is originally from the city of Veneto, Italy. There’s some debate about this, that the dessert might have been from the city of Treviso in Italy. Honestly, I’m just glad it exists and thanks to the person who crafted this delicious creamy piece of art, sometime in the early 1800s.

So this is going to be a recipe that’s survived through the tides of time with little tweaks of adding coffee liqueur into it, which is an optional ingredient. With the espresso soaked ladyfingers and the sugar combined with the mascarpone cream cheese, it validates the meaning of the word Tiramisu which means ‘Pick me up’ in Italian.

I can’t recall when or where I had my first Tiramisu. I want to say maybe the Bellagio, in Las Vegas. All I remember is what I felt when I took the first bite. Creamy and soft. The kick of coffee and hint of cocoa just blew my mind. I’m so happy that I managed to find an eggless recipe that I could share with you guys!

This is a very simple recipe and it would be hard to get this wrong even for an amateur. Trust me when I say that the hardest part would be the overnight wait while the tiramisu chills in the refrigerator 😛

Recipe details
  • 9  Pieces
  • Prep time: 30 Minutes Cook time: 12 Minutes Total time: 42 min
Show Nutrition Info
Hide Nutrition Info
  • 1 cup – Butter at room temperature
  • 1/2 cup – Granulated sugar
  • 12 tbsp – Milk
  • 2 tsp – Vanilla extract
  • 1/2 tsp – Baking powder
  • 2 cup – All purpose flour
  • 1 cup – Water
  • 1 cup – Mascarpone cream cheese at room temperature
  • 1 cup – Whipping cream
  • 1/2 cup – Powdered sugar
  • 2 tbsp – Instant coffee powder
  • 2 tbsp – Coffee liqueur (used Kahlua)
  • Cocoa powder to dust
Preheat the oven to 250 F.
Line a baking tray with parchment paper and grease it with butter.
In a large bowl, add the butter which is at room temperature.
Add in the granulated sugar and mix well using a spatula or whisk till its well blended in.
Combine the milk and vanilla extract.
Next add all purpose flour and baking powder. Mix till everything is combined well. The batter should be a relatively thick paste as shown in the video
Transfer the batter to a piping bag and pipe out around 2 1/2 to 3 inches long batter onto the baking tray lined with parchment paper. You should have around 16 to 20 of these
Dip your fingers in cold water and shape the edges of the ladyfinger batter.
Bake for 10 to 12 minutes till they are very lightly golden.
In a large bowl, add in the mascarpone cheese and powdered sugar. Mix till it is blended well.
Take a smaller bowl, beat up the whipping cream till you get stiff peaks.
Combine whipped cream into the mascarpone bowl along with vanilla extract till you get a creamy texture as shown in the video.
In a small container, take 1 cup of water and add in the instant coffee powder and mix well. Mix in the coffee liqueur (this step is optional).
Take an 8 x 8 inch container, about 2 to 3 inches deep.
Dip the ladyfinger biscuits in the coffee mix for about 2 to 3 seconds. Don’t soak for too long as the biscuits might get soggy.
Arrange the biscuits in the container as the first layer.
Add in half of the mascarpone cream cheese filling on top of this layer and spread it evenly.
Add the remaining ladyfinger biscuits as next layer. Top it off with the rest of the mascarpone filling and spread it out evenly
Refrigerate for 4 hours or overnight.
Dust with cocoa powder before serving
  • You can use espresso instead of black coffee if you prefer a stronger coffee flavor.
Sugar Spice N Everything Nice
Want more details about this and other recipes? Check out more here!