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Creamy eggless tiramisu layered with coffee-soaked ladyfingers, mascarpone cream, and cocoa powder in an 8x8 dish, classic no-bake Italian dessert

Eggless Tiramisu

This easy eggless tiramisu is a creamy no-bake Italian dessert layered with espresso-soaked ladyfingers, rich mascarpone filling, and a dusting of cocoa powder. Perfect for holidays, dinner parties, and make-ahead desserts.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine Italian
Servings 9 people
Calories 377 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Shallow dish or bowl for dipping ladyfingers
  • 8x8-inch baking dish or serving dish
  • Fine mesh strainer or sieve for cocoa powder
  • Measuring cups and spoons
  • Offset spatula or spoon for spreading layers
  • Refrigerator for chilling

Ingredients
  

  • 1 ½ cups heavy cream cold
  • 8 ounces mascarpone cheese softened to room temperature
  • ⅓ cup sugar white
  • 1 tsp vanilla extract pure
  • 1 ½ to 1 ¾ cups espresso cooled. Can also use strong coffee
  • 3 tbsp coffee-flavored liqueur optional – Kahlua or Tia Maria work well
  • 1 Pkg ladyfinger cookies package
  • Unsweetened cocoa powder for dusting

Instructions
 

  • In a large mixing bowl, whip the cold heavy cream on medium speed. Gradually add the sugar and vanilla extract, then continue beating until stiff peaks form.
  • Gently fold in the softened mascarpone cheese until smooth and creamy. If using a hand mixer, mix on low speed for just a few seconds. Do not overbeat or the mixture may become grainy. Set aside.
  • In a shallow bowl or dish, combine the cooled espresso and coffee liqueur, if using. Quickly dip each ladyfinger into the coffee mixture, giving each side only a fast dunk. Do not soak them or they may fall apart.
  • Arrange a layer of dipped ladyfingers in the bottom of an 8x8-inch dish or similar-sized serving dish. Spread half of the mascarpone mixture evenly over the top.
  • Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream. Smooth the top with a spatula.
  • Dust generously with unsweetened cocoa powder using a fine mesh strainer.
  • Cover and refrigerate for at least 3 to 4 hours, though overnight gives the best flavour and texture.
    • Don’t over-soak the ladyfingers — just a very quick dip on each side. They should look lightly moistened, not saturated. If they sit in the coffee even a second too long, they’ll turn mushy and you’ll lose those clean, defined tiramisu layers. Also, always chill it overnight if you can — the texture completely changes from “good” to “this tastes like it came from a café.”

Notes

  • Use strong espresso for the most authentic tiramisu flavour.
  • Ladyfingers soften very quickly, so dip them briefly.
  • This tiramisu tastes even better the next day after the flavours have had time to meld together.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 377kcalCarbohydrates: 25gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 119mgSodium: 59mgPotassium: 78mgFiber: 0.2gSugar: 11gVitamin A: 1058IUVitamin C: 0.3mgCalcium: 72mgIron: 1mg
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