This easy tiramisu is made with coffee-soaked ladyfingers, easy eggless mascarpone cream, and topped with cocoa powder!
This recipe is perfect for making in advance and is always a crowd-pleaser.
If you liked this recipe, you should try our no-bake recipes like our tiramisu cups, no-bake oreo balls, chocolate salami, no bake key lime pie, chocolate peanut butter ice cream, and chocolate fudge.
Why this recipe works
- There is no baking involved.
- Is an eggles tiramisu recipe!
- This recipe uses super simple ingredients.
- Everyone’s favorite dessert. I mean, who doesn’t like tiramisu?
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature at least 30 minutes before starting making the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Espresso coffee- we made espresso coffee with our coffee machine, but you can use instant coffee with hot water and make a strong coffee as well.
Granulated sugar- you will need ½ cup of granulated sugar for this recipe. The dessert will be sweet, but not too sweet. ½ cup of sugar is the perfect balance of sweetness for this recipe.
Liqueur- tiramisu is usually made with liqueur. This step is optional. You can use any Italian liqueur like amaretto, marsala, etc. You add it to the coffee mixture.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Dutch-process cocoa powder– we like to use Dutch-process cocoa powder for this because we want the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
Into a big mixing bowl, add the heavy cream and the sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in the 9x9 baking pan.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture.
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
Generously top the tiramisu with plenty of cocoa powder and serve!
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- A single tiramisu cup will serve 2 people.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures you that your dessert will be stable.
- Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
To prevent your dessert from becoming soggy, make sure that you dip your ladyfingers in the coffee for 1-2 seconds and not soak it for a few seconds.
Yes! Simply skip it. There is no need to replace it with anything.
If you absolutely have to, you can replace the mascarpone cheese with cream cheese. The best result will be with mascarpone cheese.
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing tiramisu is very easy. Simply cover it with a plastic wrap tightly (a few layers) and transfer it into an airtight freezer-friendly container and freeze it for up to 2 months.
We suggest freezing it without the cocoa powder on top. To thaw, place it in the fridge overnight.
Chocolate- if you want a more chocolaty flavor in your dessert, top your tiramisu cup with cocoa powder, and grated dark chocolate.
Alcohol-free- leave out the alcohol-free for a kid-friendly dessert.
Berries- top the dessert with a berry compote or fresh berries to make it a fresh summer dessert.
Make it in advance
Make these in advance by prepping the mascarpone cream 1-2 days ahead, storing it in an airtight container in the fridge, and layer the tiramisu a few hours before serving.
Another way to make it in advance is to make it completely 1-2 days ahead, and top with cocoa powder before serving.
Gluten-free - if you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.
More no-bake desserts
Key lime pie- No-bake key lime pie is a refreshing dessert that is perfect for summer and spring. Key lime pie is an easy recipe that comes together in under 20 minutes. It's refreshing, creamy, zesty, and delicious.
Chocolate fudge with condensed milk- This chocolate fudge recipe is made with only 3 ingredients, all you will need is semisweet chocolate, condensed milk, and vanilla extract.
No bake biscoff cheesecake- This no bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
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Easy Tiramisu (eggless)
- 500 g Mascarpone cheese
- 2 cups Heavy cream
- 1 ½ cups Espresso
- ⅓ cup Granulated sugar
- 2 tablespoon Liqueur
- 24 Ladyfingers
- 2 tablespoon Cocoa powder
- Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
- Into a big mixing bowl, add the heavy cream and the sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in the 9x9 baking pan.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
- Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
- Generously top the tiramisu with plenty of cocoa powder and serve!
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