Try this easy tiramisu recipe without alcohol or eggs. This easy no-bake dessert is so simple to make yet tastes indulgent.
Tiramisu is a layered dessert filled with rich creamy mascarpone cream and crisp ladyfingers soaked in coffee or espresso. It might sound fancy but it is so easy to make at home.
A classic tiramisu recipe typically contains raw eggs. But if you are a little squeamish about consuming raw eggs or don't want to go through the trouble of tempering the raw eggs this is the perfect recipe for you.
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Why You Will Like This Recipe
- Unlike a traditional tiramisu recipe, this recipe is made without eggs which keeps it super simple. No egg tempering or raw eggs here.
- This non-alcoholic tiramisu is also made without rum or other alcohol so anyone can enjoy it.
- This is a simple easy recipe that requires no baking and can quickly be thrown together making it a great summer dessert.
Looking for more easy no bake desserts? Try this heath bar trifle or this pineapple cream pie.
What is Tiramisu?
Tiramisu is a chilled classic Italian dessert made from layers of coffee-soaked ladyfingers filled with whipped mascarpone cream. Typically it also contains alcohol. Marsala wine a sweet red wine is traditional but brandy, dark rum, or coffee liqueur can also be used.
Classic tiramisu can also be made without alcohol.
Ingredients
Ladyfingers: Ladyfingers are also known as savoiardi biscuits. Ladyfingers can be found in the cookie aisle of most grocery stores. They can also be ordered from Amazon. Ladyfingers soak up the espresso like a sponge creating a cake-like texture. They are called ladyfingers because of their thin long shape.
If you can't find ladyfingers, you can also use digestive biscuits, sliced pound cake, or sliced sponge cake.
Espresso: You can either grab some espresso from your favorite coffee shop or use instant espresso powder mixed with hot water. I really like this espresso powder from King Arthur Baking. You can also use strong coffee.
If you don't like the flavor of coffee you could dip the ladyfingers in cooled hot chocolate.
Mascarpone Cheese: Mascarpone is an Italian sweet cheese found near the cheese counter in most supermarkets. Mascarpone has a similar texture to cream cheese. If you can't find mascarpone use an equal amount of cream cheese plus 2 tablespoons of sour cream.
Powdered Sugar: Powdered sugar mixes easily into the mascarpone and cream mixture. If you don't have powdered sugar you could also use granulated white sugar but your mascarpone mixture may be a bit grainy.
This tiramisu recipe is lightly sweetened with a strong coffee flavor. If you prefer a sweeter tiramisu I suggest doubling the sugar.
Vanilla Extract: Vanilla extract complements and enhances the coffee flavor.
Heavy Whipping Cream: Whipping heavy cream together with the mascarpone cheese helps to lighten the cheese up.
Unsweetened Cocoa Powder: Cocoa powder is used to dust the top of the finished tiramisu. You can use either regular cocoa powder or Dutch processed cocoa powder.
See the recipe card for quantities.
Equipment
Baking Dish or Trifle Dish: I prefer to use a glass dish so that you can see all of the pretty layers. If you have one you can layer the tiramisu in a trifle dish or a Pyrex glass casserole dish works really well too.
Fine Sieve: Use a fine mesh sieve or sifter to finely dust cocoa powder over the top of the tiramisu before serving.
Directions
Whisk together the hot water and espresso powder in a shallow dish. I like to use a pie plate.
Note: If you want to add alcohol to this recipe. Mix up two tablespoons of your preferred alcohol into the espresso.
In the bowl of a stand mixer, beat together the mascarpone cheese and powdered sugar using the paddle attachment until creamy. Scrape the sides of the bowl with a spatula.
Note: This tiramisu recipe is lightly sweetened with a strong coffee flavor. If you prefer a sweeter tiramisu I suggest doubling the sugar.
Switch to the whisk attachment. Add the vanilla extract. Turn the mixer on low speed. Slowly pour the heavy whipping cream into the cheese mixture. As the mixture thickens, gradually increase the speed of the mixer and continue whisking until the cream has been whipped to stiff peaks.
The mixture will have a glossy sheen. Stiff peaks mean when you invert the whisk the cream will form and hold a stiff peak that does not fold over.
Do not overwhip the cream. Doing so will cause the cream to split and turn into butter.
Now that all of the components are ready, it is time to assemble the tiramisu.
Dip the ladyfingers into the now-cooled espresso for no more than 2 seconds on each side.
Tip: Quickly dip the ladyfingers into the espresso. If they soak for too long they will become soggy and no longer hold their shape.
Use the soaked cookies to line the bottom of the baking dish. You may need to break a few of the ladyfingers to fill in any gaps.
Top the ladyfingers with one-third of the mascarpone mixture. Use an offset spatula to smooth the layer of cream.
Dip more ladyfingers in the espresso and layer them on top of the mascarpone mixture.
Top with half of the remaining mascarpone cream mixture. Use an offset spatula to smooth the layer of cream.
Dip more ladyfingers in the espresso and layer them on top of the mascarpone mixture.
Top with the remaining mascarpone mixture.
For the best results, cover with plastic wrap and refrigerate the tiramisu for at least 4 hours. Overnight is preferable.
Before serving top the tiramisu with a generous dusting of cocoa powder. To make it extra special you could also add chocolate shavings.
Serving Suggestions
Add fresh fruit: Tiramisu pairs well with fresh berries such as raspberries, strawberries, or blueberries. You can add a few on top of the tiramisu to give it a pop of color and freshness.
Pair with coffee: Tiramisu is traditionally made with coffee, so it makes sense to pair it with a cup of espresso or cappuccino. It's a perfect way to end a meal or to enjoy it as an afternoon treat.
Serve with biscotti or additional ladyfingers: Biscotti or ladyfingers are perfect for dipping into the creamy tiramisu, and they add a nice crunch to the dish.
Storage
Tiramisu can be made ahead of time and stored in the refrigerator for up to 3 days. I think tiramisu made ahead of time tastes the best. Making tiramisu in advance gives all of the flavors to mesh together.
To Freeze: Assemble the tiramisu but don't dust it with cocoa powder. Cover tightly with a layer of plastic wrap and then a layer of foil and freeze for up to 3 months. Be sure to label it with the date and contents.
To Thaw: Thaw in the refrigerator overnight and dust with cocoa powder just before serving.
Frequently Asked Questions
You can also use digestive biscuits or sponge cake.
Mascarpone cheese is essential for the traditional tiramisu flavor. But if you must you can substitute cream cheese for the mascarpone cheese
Tips
- If you want to be able to lift the tiramisu from its dish after it has chilled, line the dish with parchment paper before layering the dessert in the pan.
- It is important to make sure the espresso has cooled to room temperature otherwise it will cause the mascarpone mixture to melt.
- Do not soak the ladyfinger cookies for too long in the coffee mixture. They will become soggy and fall apart.
- Continuously whisk the mascarpone mixture while you add the heavy cream to prevent lumps from forming.
- You must refrigerate the tiramisu in order for it to set completely.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Tiramisu Recipe Without Rum or Other Alcohol
Equipment
- shallow dish
- trifle dish
- fine mesh sieve
Ingredients
- 2 cups hot water
- 5 teaspoons espresso powder
- 2 cups mascarpone cheese
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups heavy whipping cream
- 1 7oz package ladyfingers
- cocoa powder
Instructions
- Whisk together the 2 cups hot water and 5 teaspoons espresso powder in a shallow dish. I like to use a pie plate.
- In the bowl of a stand mixer, beat together the 2 cups mascarpone cheese and ½ cup powdered sugar using the paddle attachment until creamy. Scrape the sides of the bowl with a spatula.
- Switch to the whisk attachment. Add the 2 teaspoons vanilla extract. Turn the mixer on low speed. Slowly pour the 1 ½ cups heavy whipping cream into the cheese mixture. As the mixture thickens, gradually increase the speed of the mixer and continue whisking until the cream has been whipped to stiff peaks.
- The mixture will have a glossy sheen. Stiff peaks mean when you invert the whisk the cream will form and hold a stiff peak that does not fold over. Do not overwhip the cream. Doing so will cause the cream to split and turn into butter.
- Dip the 1 7oz package ladyfingers into the now-cooled espresso for no more than 2 seconds on each side.
- Use the soaked cookies to line the bottom of the baking dish. You may need to break a few of the ladyfingers to fill in any gaps.
- Top the ladyfingers with one-third of the mascarpone mixture. Use an offset spatula to smooth the layer of cream.
- Dip more ladyfingers in the espresso and layer them on top of the mascarpone mixture.
- Top with half of the remaining mascarpone cream mixture. Use an offset spatula to smooth the layer of cream.
- Dip more ladyfingers in the espresso and layer them on top of the mascarpone mixture.
- Top with the remaining mascarpone mixture.
- For the best results, cover with plastic wrap and refrigerate the tiramisu for at least 4 hours. Overnight is preferable.
- Before serving top the tiramisu with a generous dusting of cocoa powder. To make it extra special you could also add chocolate shavings.
Notes
Nutrition
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