Eggless Tiramisu: A simple yet Delicious Tiramisu Without Eggs in the Mascarpone Cream (VIDEO)
Enjoy classic tiramisu without the eggs: eggless Tiramisu. This simple recipe makes a delicious, creamy Italian dessert with mascarpone and ladyfingers — no raw eggs needed.
Did you know you can make tiramisu without using eggs in the mascarpone cream? This eggless tiramisu is a simpler but equally delicious and soft variation of the classic Italian dessert, perfect for those wanting to enjoy the famous creamy treat without eggs.
NOTE — It should be noted that an “eggless tiramisu” refers specifically to a tiramisu without eggs in the cream only. To create a completely eggless version, eggless ladyfinger cookies must also be used.
This recipe is great for anyone trying to avoid eggs, whether for dietary reasons or just because they don’t want to use raw eggs. I promise, the tiramisu without eggs tastes just as good as the regular kind, plus it’s a bit faster to make.
Sound interesting? Then let’s get cooking!
How to Make Tiramisu Without Eggs
Ingredients
- Espresso coffee
- Ladyfingers or Savoiardi, Italian biscuits for Tiramisu (with or without eggs): In this recipe, I used BALOCCO Savoiardi Ladyfingers, or you can make your homemade ladyfingers, following my recipe.
- Mascarpone cheese: Try my recipe for homemade mascarpone cheese.
- Sweetened condensed milk: I used this condensed milk.
- Unsweetened cocoa powder
Kitchen Tools And Equipment
In addition to the tools that we all already have in the kitchen, you will need:
Instructions
Begin by preparing the coffee without any sweetener and allowing it to fully cool. Next, remove the mascarpone cheese from refrigeration and leave it at room temperature for approximately 30 minutes.
Once the coffee has cooled, dip the Savoiardi cookies in the espresso coffee for one second per side. Arrange the soaked cookies on a tray (1) and let them dry until preparing the cream.
To make the cream, add the mascarpone cheese to a large bowl and whip it with an electric mixer at maximum speed until light and fluffy. Continuing to whip, slowly incorporate the condensed milk (2). Whip the mixture for 1 to 2 additional minutes to create the eggless mascarpone cream (3).
To assemble, take an 18×23 cm (7×9 inches) baking dish or six glass cups. For the baking dish, arrange a layer of soaked cookies on the bottom. Spread half the mascarpone cream evenly over the cookies. Top with another layer of soaked cookies and cover with the remaining cream. Level the surface. For individual servings, place soaked cookies in each cup and top with a layer of mascarpone cream twice the height of the cookies. Repeat layering cookies (4) and cream until topped off (5). The final layer should be cream.
Cover and refrigerate for at least 2 hours. Just before serving, dust the surface with powdered cocoa through a strainer (6).
Enjoy this eggless and creamless tiramisu, which tastes just like the classic recipe!
Watch Eggless Tiramisu Video Recipe
Do you like tiramisu? Also try these Tiramisu recipes:
Overlay1
Eggless Tiramisu: A simple yet Delicious Tiramisu Without Eggs in the Mascarpone Cream.
Ingredients
- 400 ml Espresso coffee
- 350 g Ladyfingers – Savoiardi Italian biscuits for Tiramisu (with or without eggs)
- 500 g Mascarpone cheese
- 300 g Sweetened condensed milk
- Unsweetened cocoa powder
Instructions
- Prepare the coffee without any sweetener and allowing it to fully cool.
- Remove the mascarpone cheese from refrigeration and leave it at room temperature for approximately 30 minutes.
- Dip the Savoiardi cookies in the coffee for one second per side. Arrange the soaked cookies on a tray and let them dry until preparing the cream.
- Add the mascarpone cheese to a large bowl and whip it with an electric mixer at maximum speed until light and fluffy.
- Continuing to whip, slowly incorporate the condensed milk. Whip the mixture for 1 to 2 additional minutes to create the eggless mascarpone cream.
- To assemble, take an 18×23 cm (7×9 inches) baking dish or six glass cups. For the baking dish, arrange a layer of soaked cookies on the bottom. Spread half the mascarpone cream evenly over the cookies. Top with another layer of soaked cookies and cover with the remaining cream. Level the surface.
- For individual servings, place soaked cookies in each cup and top with a layer of mascarpone cream twice the height of the cookies. Repeat layering cookies and cream until topped off. The final layer should be cream.
- Cover and refrigerate for at least 2 hours.
- Just before serving, dust the surface with powdered cocoa through a strainer.
