Tiramisu with cream and mascarpone: the creamy dessert without raw eggs
The main issue for anyone looking for an eggless tiramisu is the texture of the cream: it often becomes too heavy and “buttery” if there is only mascarpone, or too runny if the cream isn’t whipped correctly.
Many choose this version out of necessity — pregnancy, small children or simply fear of raw eggs — but worry they’ll lose that iconic flavor that only tiramisu can give.
To solve this problem, I balanced the proportions between cream and mascarpone to achieve a fluffy cloud that has nothing to envy from the original.
The secret is to work the mascarpone at room temperature to remove lumps, then fold it into cold whipped cream with the powdered sugar. The result?
A very quick dessert, 100% safe and that holds perfectly when sliced. It’s the ideal solution when you’re short on time but want to make an impression, bringing a great classic to the table in a lighter, more accessible form for everyone.
You can choose to make ladyfingers at home, buy them, or for a vegan tiramisu — completely egg-free — use vegan cookies.
EGGLESS TIRAMISU
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6-8 people
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 4.03 (Kcal)
- Carbohydrates 0.66 (g) of which sugars 0.18 (g)
- Proteins 0.17 (g)
- Fat 0.23 (g) of which saturated 0.09 (g)of which unsaturated 0.04 (g)
- Fibers 0.30 (g)
- Sodium 0.41 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggless Tiramisu
- 12 oz mascarpone
- 3/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3/4 cup coffee (cold)
- 1 package ladyfingers (about 7 oz or alternatively sponge cake, pandoro or colomba)
- to taste unsweetened cocoa powder
How to make eggless tiramisu: the secret to a firm cream that doesn’t collapse
Prepare the coffee with a moka pot in advance. Pour it into a shallow plate and let it cool completely. If you wish, you can flavor it with a teaspoon of vanilla extract or a splash of amaretto liqueur.
In a bowl, work the mascarpone with a spatula until it becomes creamy. In another very cold bowl, whip the cream with an electric mixer. When it starts to thicken, gradually add the powdered sugar until stiff peaks form. Fold the whipped cream into the mascarpone a little at a time, using gentle motions from the bottom up so as not to deflate the mixture.
Spread a couple of tablespoons of cream on the bottom of the baking dish. Quickly dip the ladyfingers in the coffee (one second per side, no more!) and arrange them neatly on top of the cream. Cover with a generous layer of cream and level with a spatula. Repeat for the second layer.
Place the tiramisu in the refrigerator for at least 2 hours. This time is essential so the ladyfingers absorb the moisture from the cream and become soft. Only just before serving, dust the surface generously with unsweetened cocoa powder.
Notes about ingredients and substitutions
The Cream: Use fresh refrigerated cream (not long-life) for better stability.
Powdered Sugar: It’s preferable to granulated sugar because it dissolves instantly in the cream without leaving a gritty texture.
Vegan Version: For a 100% vegan tiramisu, replace the mascarpone and cream with plant-based alternatives and use egg-free biscuits.
Storage
Store in the refrigerator for up to 2 days in an airtight container. It is not suitable for freezing because the cream would change texture once thawed.
Recipe variations
Indulgent: Add dark chocolate shavings between the two layers of cream.
For kids: Use barley coffee or chocolate milk instead of coffee.
Tea’s Tips
Pay attention to temperature! Mascarpone must be at room temperature to blend without lumps, but the cream must be very cold to whip properly. If the cream seems too thick, add a tablespoon of cold milk while mixing.
Why did my cream turn out too runny?
Probably the cream wasn’t whipped enough or the mascarpone was too warm. Make sure to combine the two mixtures very gently.
Can I use Pavesini?
Yes, but be careful: Pavesini absorb coffee much faster than ladyfingers. Just a very quick dip in the liquid is enough.
Can I prepare it the day before?
Yes, absolutely! Eggless tiramisu benefits a lot from resting overnight in the fridge: the flavors meld better and the texture becomes perfect.
