Eggless Tiramisu made with coffee‑soaked Savoiardi biscuits, velvety mascarpone and a dusting of cocoa. This version delivers all the classic flavours of traditional tiramisu but without raw eggs—rich and decadent yet light and incredibly satisfying.
A classic tiramisu is one of my favourite desserts: creamy, airy and full of coffee flavour. It’s also very simple to assemble—no baking required and about 20 minutes of hands‑on prep.
If you love the flavour of traditional tiramisu but prefer to avoid raw eggs, this eggless version is perfect. It’s quick to make and tastes every bit as indulgent as the original. You can omit the alcohol if you prefer—either way it’s delicious.
Ingredients – what you need
The photos below show the ingredients and a few helpful tips for choosing them.
- Savoiardi – authentic Italian Savoiardi are thicker and more absorbent than some ladyfingers sold in the UK or US. If you use thinner ladyfingers, soak them a couple of seconds longer. Note: Savoiardi often contain egg whites, so if you must avoid eggs entirely use an egg‑free biscuit alternative.
- Mascarpone – bring to room temperature for a smooth filling.
- Heavy cream – use full‑fat heavy cream (double cream in the UK) and whip to stiff peaks.
- Sugar – white granulated sugar or caster sugar works well.
- Espresso – brew a strong coffee or espresso for the best flavour.
- Coffee liqueur – optional; use a coffee liqueur, Marsala or a nut liqueur like Frangelico if you prefer.
Visual walk‑through of the recipe
Brew the coffee and pour it into a shallow dish with 3 tbsp coffee liqueur; stir to combine (photo 1).
Whip the heavy cream in a large bowl to stiff peaks—be careful not to overwhip (photo 2).
In a separate bowl, beat the mascarpone with the sugar and 1 tbsp coffee liqueur until smooth and creamy (photos 3 & 4).
Fold the whipped cream gently into the mascarpone mixture, adding it in two batches until fully combined (photos 5–7).
Quickly dunk each Savoiardi into the coffee mixture for 1–2 seconds per side and arrange them in a single flat layer in your baking dish (photo 8).
Spoon over half of the mascarpone cream, then grate dark chocolate on top. Add a second layer of coffee‑soaked Savoiardi and spread the remaining mascarpone mixture. Cover with foil and chill for at least 6 hours—overnight is best for the best texture and flavour (photos 9–11).
Before serving, sift cocoa powder over the top and grate extra dark chocolate if you like (photo 12).
More Italian desserts to try
- Homemade Sicilian Cannoli (shells and filling)
- Triple Chocolate Biscotti (Cantucci al Cioccolato)
- Crostata di Frutta (Italian Fruit Tart)
- Italian Affogato – ice cream and coffee
- White Chocolate Panna Cotta
If you make this Eggless Tiramisu, please rate the recipe and leave a comment to let me know how it turned out—I love hearing from readers. You can also follow the blog’s social channels or sign up for the newsletter to get new recipes and updates.
Step By Step Photos Above
Most of our recipes include step photos and tips to help you get great results.
Eggless Tiramisu
By Emily
Equipment
- Baking dish (11 x 9 inches), slightly bigger or smaller will work too.
Ingredients
- 28–30 Savoiardi biscuits (use an egg‑free version if avoiding eggs completely)
- 2 cups mascarpone (about 500g)
- 2 cups heavy cream / double cream (460ml)
- 6 tablespoons white sugar (100g)
- 1.5 cups strong brewed coffee / espresso (375ml)
- 4 tablespoons coffee liqueur (divided)
- 1–2 tablespoons cocoa powder
- 1–2 squares dark chocolate, for grating (optional)
Instructions
- Brew the coffee and combine it in a shallow dish with 3 tbsp coffee liqueur.
- Whip the heavy cream to stiff peaks—take care not to overwhip.
- Beat the mascarpone with the sugar and 1 tbsp coffee liqueur until smooth. Fold the whipped cream into the mascarpone in two additions until evenly combined.
- Quickly dip each Savoiardi into the coffee for 1–2 seconds per side and arrange a single layer in the baking dish.
- Spread half the mascarpone mixture over the biscuits and grate over some dark chocolate. Repeat with a second soaked layer and the remaining mascarpone. Cover and refrigerate at least 6 hours, preferably overnight.
- Before serving, dust with cocoa powder and grate additional dark chocolate if desired. Serve chilled.
Notes
- Eggs: This filling is eggless, but traditional Savoiardi may contain egg whites. Choose an egg‑free biscuit if you have an egg allergy.
- Whipping cream: Stop whipping as soon as the cream holds its shape but remains smooth and velvety.
- Alcohol: Omit the liqueur and use extra coffee if you prefer no alcohol.
- Decaf option: Use decaffeinated espresso if you need to avoid caffeine.
- Storage: Keep covered in the fridge for 3–4 days for best quality.
Nutrition
Carbohydrates: 39 g |
Protein: 10 g |
Fat: 52 g |
Saturated Fat: 32 g |
Cholesterol: 223 mg
Nutrition information is an estimate and should be used as a guide.
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