This Easy Tiramisu has espresso-soaked ladyfingers layered with a sweet mascarpone whipped cream and a dusting of cocoa on top. And it's made without raw eggs or alcohol. It's a perfect no-bake dessert for any occasion!
Michelle's Recipe Rundown
Tiramisu gets its name from the Italian tirami su, which means "pick me up." And with its delicious layers of ladyfingers soaked in espresso, creamy mascarpone cheese and cocoa powder, that's exactly what it does. It's one of my all-time favorite desserts!
The thing is, though, traditional tiramisu contains raw eggs and alcohol. But not everyone is comfortable consuming those ingredients.
So that's where this tiramisu recipe is different. There are no raw eggs - in fact, we're not using any eggs - and there's no alcohol.
Sure, you could try to pasteurize or gently cook eggs to make them safe. But in my experience, that can be tricky. So instead of eggs, I use homemade whipped cream to get that creamy goodness without any fuss or sacrifice in flavor or texture.
Here are more reasons why you'll love this recipe:
- Quick, Easy, Made Ahead & No Baking. About 20 minutes of hands-on prep time is all you need to assemble the tiramisu. Then it goes into the refrigerator for at least 6 hours to set and to allow the flavors to blend. No oven needed!
- Crowd-Pleasing & Kid-Friendly. No raw eggs or alcohol means that most everyone can enjoy it.
- Not Overly Sweet. Tiramisu is sweet but not too sweet; the slight bitterness of the espresso is the perfect complement to the sweet mascarpone mixture.
Want some more easy no-bake desserts?
Try my S'Mores Icebox Cake, No-Egg Chocolate Mousse, and No-Bake Cheesecake Cups.
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Ingredients & Notes
This photo shows all of the ingredients you'll need to make this quick and easy tiramisu without eggs or alcohol. I've also included a few notes on preparation and making the best selections for some of the items.
Ingredient amounts are in the recipe card below.
- Ladyfingers - Also called savoiardi; they are dry sponge cake biscuits. I most often find them in the international foods aisle near the Italian foods; they might be also be near the cookies.
- Heavy Whipping Cream - Make sure it's cold before you start; cold cream whips up faster and easier.
- Mascarpone Cheese - A rich, creamy and soft Italian cheese with a very slight natural sweetness. Look for it in the specialty cheese section of the grocery store. It needs to be softened before using in this recipe (let it sit at room temperature for about 30 minutes).
- Brewed Espresso - Use your favorite, regular or decaf. Once brewed, let it cool completely before using; if it's hot or warm, it could make the lady fingers too soft.
- Cocoa Powder - Unsweetened
Substitutions & Variations
- If you don't have espresso, you can substitute a strong brewed coffee.
- If you'd like to add alcohol to the espresso, you can add 1 to 2 tablespoons of sweet Marsala wine or Kahlúa (a coffee-flavored liqueur). Other options are amaretto, Irish cream, Frangelico, brandy, and dark rum.
Special Equipment Needed
- Electric Mixer - handheld or a stand mixer with the whisk attachment (for whipping the cream)
How to Make Tiramisu Without Eggs or Alcohol
This is a brief overview of the steps. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Whip the heavy cream to stiff peaks. In another bowl, mix together the mascarpone cheese, powdered sugar and vanilla extract. Gently fold the whipped cream into the mascarpone mixture.
One at a time, dip half of the ladyfingers into the espresso and arrange them in a single layer in an 8x8x2-inch baking dish. Evenly top with half of the mascarpone mixture.
Repeat the layers one more time: dipped ladyfingers and then the mascarpone mixture. Cover with plastic wrap and chill in the refrigerator for at least 6 hours.
Right before serving, evenly dust the top of the chilled tiramisu with cocoa powder.
Recipe Tips
- You can use instant espresso. I do, and it works great in this recipe. I even mix it right into cold water so I don't have to wait for it to cool down.
- Quickly dip the ladyfingers into the espresso. 1 to 2 seconds per side is all you need, even though it may seem like you need more. Longer than that, and you risk soggy ladyfingers and a too-wet tiramisu.
- Add the cocoa powder right before serving. If you add it before refrigerating, it will absorb moisture from the cream underneath.
- Don't rush the chilling time. 6 hours is the minimum, and overnight is even better. You will be rewarded with a much better flavor and texture than if you eat it too soon.
Leftover Storage
Refrigerator: Store leftover tiramisu in the refrigerator, covered or in an airtight container, for up to 3 to 4 days.
Freezer: This tiramisu actually freezes quite well without much of a change in texture. Wrap individual servings with plastic wrap and then with aluminum foil. Put in a freezer bag or container and freeze for up to 2 months. Thaw completely in the refrigerator before serving.
*Note that, with either of these methods, the cocoa powder on top will absorb moisture from the cream layer underneath. Alternately, you can individually dust each piece with cocoa as you serve it. Then you can store any leftovers without the cocoa and add it later when serving.
I hope you try this Easy Tiramisu recipe and love it as much as I do. Thanks for visiting today!
More Easy Dessert Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Easy Tiramisu (No Raw Eggs or Alcohol)
Ingredients
- 1 cup heavy whipping cream, cold
- 1 (8-ounce) container mascarpone cheese, softened
- ½ cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
- 1½ cups brewed espresso, cooled; see Notes below
- 24 ladyfingers, also called savoiardi; see Notes below
- 1 tablespoon cocoa powder, unsweetened
Special Equipment
- electric mixer (hand-held or a stand mixer with the whisk attachment)
Instructions
- Place the cold heavy whipping cream in a large bowl. Using an electric mixer, whip the cream just until stiff peaks form. Set aside.
- In another large bowl, stir together the softened mascarpone cheese, powdered sugar and vanilla extract until well combined and smooth. Give it a taste; if you'd like it sweeter, add more powdered sugar.
- Add half of the whipped cream to the bowl with the mascarpone cheese mixture. Using a spatula, gently fold the whipped cream into the mascarpone mixture until well combined and smooth. Repeat with the remaining whipped cream. Set aside.
- Place the cooled espresso in a bowl. Using half of the ladyfingers, quickly dip each one, one at a time, into the espresso on both sides. After you finish dipping each one, place it in an 8x8x2-inch baking dish, arranging them to make a single layer. Break the ladyfingers to fit as needed.
- Evenly spread half of the mascarpone mixture over the ladyfingers.
- Do a second layer of the remaining ladyfingers dipped in the espresso, then spread the remaining mascarpone mixture over the top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours before serving. Longer is fine; the flavor just gets better.
- Right before serving, use a fine mesh sieve or a shaker bottle to evenly dust the top of the tiramisu with cocoa powder.
- Cut the tiramisu into 9 squares and serve cold.
Notes
- I most often find ladyfingers in the international aisle near the Italian foods; they might be also be near the cookies. The number of ladyfingers you need is approximate and can vary slightly depending on the brand you use and the size. You want as many as will make 2 single layers in an 8x8-inch dish.
- I used a 7-ounce package by Goya, which has 24 ladyfingers.
- I use instant espresso, and it works great (I even mix it right into cold water so I don't have to wait for it to cool). You can fresh-brewed espresso instead. Warm or hot espresso can make the ladyfingers too soggy, so be sure to cool it first.
- Don't rush the chilling time. 6 hours is the minimum, and overnight is even better. You will be rewarded with a much better flavor and texture than if you eat it too soon.
- Don't put the cocoa powder on before refrigerating; it will absorb moisture from the cream underneath. Alternately, you can individually dust each serving with cocoa powder. Then you can store any leftovers without it and add it later when serving.
- Although eggs are not an ingredient in this recipe, note that most store-bought ladyfingers do contain eggs. So just be aware of that if you are being considerate of an egg allergy or intolerance.
zay zay says
this was so good i tried it and it kid friendly! as a kid chef i appreciate that
Michelle says
Thank you so much, zay zay!