Tiramisu without eggs. A very simple recipe to make and perfect for those who want to serve a fresh, creamy, and very delicious dessert with a spoon.

Of course, I can understand that with this variant one might want to avoid using raw eggs, and that’s fine by me. But for those who are intolerant, it doesn’t solve the problem.

And so I got busy creating a true egg-free tiramisu, a dessert that all intolerant people can enjoy as they deserve. You can decide to try it as I suggest or you can use traditional ladyfingers and prepare only the cream.

Simple to make, the egg-free tiramisu also seems lighter and more delicate to me, I like it a lot and I must say I make it often, also because I don’t always find fresh eggs which are essential for the traditional recipe.

The tiramisu with cream turns out very light and fluffy and therefore can also be made without whipped egg whites, still obtaining a creamy dessert.

If you are allergic to eggs, you can replace the ladyfingers with egg-free dry biscuits.

It is also a suitable dessert for pregnant women, making this delicious tiramisu without eggs, yet still super tasty!

Difficulty: Very easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 6People
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

495.93 Kcal

calories per serving

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Energy 495.93 (Kcal)
Carbohydrates 43.84 (g) of which sugars 23.71 (g)
Proteins 7.09 (g)
Fat 33.28 (g) of which saturated 10.28 (g)of which unsaturated 1.84 (g)
Fibers 5.76 (g)
Sodium 69.18 (mg)

Indicative values for a portion of 100 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 Tiramisu without eggs

10.5 oz ladyfingers
12.3 oz mascarpone
1.25 cups whipping cream
1 cup powdered sugar
as needed unsweetened cocoa powder
cups coffee (as needed)

Tools

Bowl
Mixer
Baking dish

Steps for Tiramisu without eggs

First, make the soaking mixture: brew the coffee, add the sugar and stir until dissolved.
Set it aside.
Whip the cream together with half of the sugar in a bowl and place it in the refrigerator.
In another container, cream the mascarpone with the remaining powdered sugar.
Using a spatula, gently fold the whipped cream into the mascarpone cream in several additions, moving from bottom to top to prevent deflating.
Take the baking dish and start composing your tiramisu: dip the ladyfingers in the cooled coffee for a few seconds, let them drain, and place them horizontally at the bottom of the dish.
(It’s important to soak them just right to avoid the dessert being too runny or too dry).
Then cover with a first layer of mascarpone cream (at least 0.8 inches thick) and generously dust the surface with unsweetened cocoa powder, sifting it with a strainer.
Create another layer of ladyfingers and cover with a second layer of mascarpone cream.
Leave your tiramisu in the refrigerator for at least 3 hours to firm up before serving.
Only just before cutting, dust the surface with one last layer of sifted cocoa powder.
Enjoy your meal

Tips and Notes

Dust with cocoa powder only just before serving your tiramisu cake.

Cocoa absorbs moisture, so in the refrigerator it would become dark and wet, ruining the dessert’s aesthetic.

If you want to make the egg-free tiramisu suitable even for those allergic to eggs, just replace the ladyfingers with vegan ones.

You can store the tiramisu in the refrigerator for a couple of days in an airtight container. You can freeze it, possibly already divided into single portions, and keep it for a month. When ready to serve, just leave it at room temperature for a couple of hours.

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