Home » Eggless Tiramisu Recipe
Egggless Tiramisu Recipe

Eggless Tiramisu Recipe

This Eggless Tiramisu Recipe will walk you through making a light and fluffy tiramisu in under 30 minutes. The hardest part will be waiting for it to set in the fridge.

Everyone knows that traditional tiramisu as a decadent dessert. This quintessential Italian dessert is typically made by whipping raw egg yolks with sugar and folding them into mascarpone. We feel that the traditional version with raw eggs can feel very dense and heavy. 

However we have found that making it without eggs, leaves you with a tiramisu that is just as delicious. We love making an eggless tiramisu because it’s a lot lighter. Something about it just makes the flavor of the vanilla and mascarpone really shine through. Every bite is ethereal. 

It’s The Coffee for us, in this Eggless Tiramisu Recipe

Although this no-bake dessert is Italian, we know a thing or two about coffee- especially espresso. The addition of great quality espresso is what makes this dessert so distinct. 

Tiramisu, translates to “pick me up.” It was meant to do just that. It’s a dessert served in the middle of the day when you need caffeine to push you through the finish line. 

We always tell you to use what you have, so definitely apply that same logic to this recipe. Use the espresso you have on hand, or if you do not have coffee or feel like brewing you could just use instant espresso.

However always keep in mind that this dessert will only be as good as the ingredients you use. If you want this tiramisu to turn out extra special, then go for a quality espresso. We suggest La Lavazza or Pilon.

You can find our Cuban Coffee Recipe HERE along with our video of how to make Cuban Coffee on our You Tube Channel! HERE

This recipe is inspired by one of my favorite restaurants in Florence, La Giostra. I lived in Italy during college so I quickly became a gelato and tiramisu connoisseur. La Giostra’s tiramisu always stood above the rest.  

I begged incessantly for the recipe when I lived there. One Sunday night, he brought out the tray from the back and asked me to look at it closely and take note of what I saw. He never gave me the recipe, but I definitely took in every detail of that tiramisu. It was all about the vanilla flavored cream that wasn’t too sweet. The coffee had a lot of flavor, which is why we like using the best espresso for our recipe and we add sugar to the coffee. The top layer of lady fingers in La Giostra’s tiramisu had a lot more coffee than the bottom layer, which is why we mention in the recipe if you have extra coffee go ahead and brush it on the last layer. La Giostra still has the best tiramisu in Florence, but we like to think ours is a close second.

Our Tips for a Perfect Eggless Tiramisu Recipe

  • PAY ATTENTION TO THE TEMPERATURE! In the ingredient list you will see that some ingredients are at room temperature and some are cold. Be careful to pay attention and adhere to the recipe because it will make a difference. 
  • Don’t over mix the mascarpone. What makes mascarpone so special is its fat. But if overmixed, it can separate and can turn into a buttery mess. We will repeat: be sure your mascarpone is at room temperature. You want it to be soft and ready to use.
  • Love takes time! There is no cooking involved in tiramisu but you do need to give it time to rest in the fridge. Like anything that is layered in a casserole dish it needs time to set up and get firm before serving. We recommend letting it sit for 6 hours or overnight in the fridge but if you are in a rush then a minimum of 2 hours will do. It almost always tastes better the next day. 
  • The first time you add the whipped cream into the mascarpone it can be quick but when you add the rest of the whipped cream be sure you are delicate and more careful. 
  • When dipping the lady fingers into the coffee mixture, make sure you work quickly because the lady fingers can and will fall apart.
  • If you have extra coffee you can brush some of the coffee onto this layer of lady fingers. 

What You Need to Make This Eggless Tiramisu

  • 3 large bowls
  • Espresso Maker or Instant Espresso
  • Handheld Mixer
  • Rubber Spatula
  • Offset Spatula
  • A casserole dish 9*9 or 9*13

If you want to try other no bake desserts try our:

Mango Granita

Passion Fruit Mousse

Key Lime Pie

Quick and Easy Tres Leches Recipe

Tiramisu is a great dessert for a crowd. It’s something you make beforehand and can serve a lot of people. You can also pair this tiramisu with a number of our special entrees to make a delicious stay at home date night:

Eggless Tiramisu 

Recipe by Abuelas Cuban CounterCourse: Desserts


Prep time


Cooking time






  • 3 cups of heavy whipping cream, cold

  • 1 pound of mascarpone cheese, softened completely at room temperature

  • 2 ½ cups of freshly brewed espresso (we like Pilon or Lavazza)

  • 1 teaspoon of rum

  • ¼ cup plus 4 tablespoons of granulated sugar

  • 40-50 lady fingers (We like Vicenzovo or Savoiardi brands the best)

  • 1/3 cup of powdered sugar 

  • 1 tablespoon of Dutch processed cocoa powder

  • 2 oz of dark chocolate bar

  • 2 teaspoons of vanilla

  • 1 tablespoon of vanilla paste or vanilla powder

  • ¼ teaspoon of salt


  • Brew all of the espresso coffee. When it is still hot, add only the 4 tablespoons of sugar and rum. Mix until well combined. Once the sugar is dissolved set aside and allow it to cool. 
  • Let’s Make The Whipped Cream: In a large bowl, beat the heavy cream with vanilla powder or vanilla paste at medium speed. As it begins to thicken, slowly add the sugar. Then raise the speed to high. You want to beat until it is creamy and thick. It will take about 4 ½ to 5 minutes. Be careful not to overbeat or it will break apart. Set aside, for now. 
  • Let’s make the Mascarpone Mixture: In another large bowl, add the softened mascarpone, vanilla extract, salt, and the powdered sugar. Beat with a handheld mixer on medium high for 2 minutes until it is very smooth and the mascarpone is light and has a lot of air whipped into it. 
  • Fold the whipped cream mixture into the mascarpone mixture- IN THIRDS. Make sure you are working with a rubber spatula. Gently fold the cream into the mascarpone. You want to see light streaks of the cream still in the mixture. Then set this mixture aside. 
  • In a glass or ceramic baking dish that is either 9*9 or 9*13 we can start to assemble. 
  • Quickly dip each lady finger in coffee and assemble in the baking dish. Line the ladyfingers in one layer. 
  • Once the bottom of the dish is covered with the lady fingers add half of the mascarpone mixture. Spread with an offset spatula as evenly as possible.  
  • Then continue to dip the lady fingers in coffee and lay them over the mascarpone mixture. If you are using a smaller pan there may be some overlap. It’s ok squeeze them in there as gently as possible. 
  • Add the last half of the mascarpone mixture and spread evenly. 
  • Cover it with foil, and allow it to set in the refrigerator for a minimum of two hours but it’s best overnight.
  • Using a small sieve, dust the cream with the cocoa powder. Then shave some of the chocolate with a zester or grater directly over the cocoa powder. It doesn’t have to be a lot but a thin layer of the chocolate will add a great flavor and texture.