This tiramisu recipe is eggless and alcohol free. Served in individual glasses with layers of coffee-soaked ladyfingers and rich, airy mascarpone cream, this tiramisu is quick and easy to make – and tastes amazing!
Although I love traditional tiramisu, this is a quicker version that is both eggless and the alcohol is optional. Therefore, it takes less time to make and tastes just as delicious! This eggless tiramisu is served in individual glasses and is made with layers of coffee-soaked ladyfingers and rich, airy mascarpone cream.
Not only does this dessert look extra fancy served in individual glasses, it’s practical, too. Due to the lack of eggs in the filling, the cream isn’t as sturdy as it is in traditional tiramisu, so smaller glasses keep all the ingredients contained and together. (Note: If you do choose to make it in a baking dish, make sure you give it at least 8 hours to completely set so the cream is as stable as possible).
How to make eggless tiramisu
- Make the coffee syrup. In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons of liqueur, if using. Mix until the sugar dissolves and set aside to cool.
- Make the mascarpone filling. In a large bowl, whisk the mascarpone vigorously by hand until creamy and smooth. Whisk in the vanilla extract and alcohol, if using. In a separate mixer bowl, use an electric mixer to whip the heavy cream and sugar until stiff peaks form. Using a rubber spatula, fold the whipped cream into the mascarpone in 2 additions until mixture is smooth.
- Assemble the tiramisu in individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of a glass. Break each ladyfinger into 4 pieces, soak in the coffee syrup, and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.
- If you want to assemble the eggless tiramisu in a baking dish: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
- Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
Tips for making perfect eggless tiramisu
- Don’t overbeat the heavy cream. You want your cream to whip to stiff peaks, but be careful not to overbeat it or else you will end up with homemade butter instead!
- Lightly dip the ladyfingers in coffee syrup. No need to soak them for too long; this will make the ladyfingers soggy. A quick dip will do the trick.
- Feel free to adjust the ratio of mascarpone cream to whipped cream. If you want your filling richer, you can add more mascarpone cream to thicken it up. Alternatively, you can add more whipped cream to lighten it up, too, if you prefer it that way.
Can I leave out the alcohol?
Absolutely! I’ve included the option to add almond liqueur to the coffee syrup and Marsala wine to the mascarpone filling, but free to leave it out if you choose. The tiramisu will still taste amazing!
What are ladyfingers?
Ladyfingers are a traditional dry sponge-cake like cookie that are long and oblong in shape, giving them the name lady fingers.
More tiramisu recipes you’ll enjoy
- Classic Tiramisu: A traditional tiramisu recipe that tastes incredible.
- Tiramisu Cupcakes: Made with moist and buttery vanilla cake.
- Tiramisu Cake: Tiramisu in cake form!
- Chocolate Tiramisu: For true chocolate lovers only.
This amazing, eggless tiramisu is made in individual glasses. Layers of coffee-soaked ladyfingers and light and airy mascarpone cream make up this exquisite dessert!
- 1 cup (240 ml) brewed espresso or strong coffee
- 2 tablespoons granulated sugar
- 2 tablespoons coffee or almond liqueur , optional
- 1 cup (227g) mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons Marsala wine , dark rum, or brandy, optional
- 1 cup (240 ml) heavy cream
- 1/3 cup (65g) granulated sugar
- 20-24 ladyfingers (200g)
Make the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons liqueur, if using. Mix until sugar dissolves. Set aside to cool.
For the filling: In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and alcohol, if uding. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
Assemble the tiramisu in individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.
To assemble in an 8×8-inch baking dish: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in a baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
Nicole ~ Cooking for KeepsSeptember 25, 2014 at 3:38 pm
One of my favorite desserts! I just love the creamy mascarpone with the coffee soaked lady fingers…Heaven.
WinnieSeptember 28, 2014 at 6:21 pm
ואני מאד שמחה שנתת מתכון ללא ביצים חיות
לדעתי זה קינוח נהדר לסיום ארוחה רומנטית
JaneNovember 22, 2014 at 8:27 am
Hi, I’d love to know where you source your egg free ladies fingers? I’m allergic to egg so an eggless Tiramisu recipe is really hard to come by. Thanks
ShiranNovember 22, 2014 at 5:58 pm
Hi Jane 🙂 While the recipe doesn’t call for eggs, when I make it, I do use traditional ladyfingers that are made with eggs. Although I’m not familiar with a specific brand, you can purchase egg-free ladyfingers at a specialty foods store, or you can use eggless sponge cake (cut into pieces) instead. Hope this helps!
SabaJuly 24, 2015 at 11:27 am
The title reads alcohol free but the ingredients include rum or wine.
ShiranJuly 25, 2015 at 7:55 am
Hi Saba, the alcohol in the recipe is only optional for anyone who would like to add it since it does add a nice flavor. However, the recipe is amazing without it as well. I always like to include several options for you to choose, and the aim of this recipe is to be quicker and simpler than a classic tiramisu.
bbgunJuly 5, 2022 at 10:17 pm
You can use eggless cream puff shells
brianJanuary 12, 2015 at 1:45 pm
Can you get mascarpone any where in Israel and if not whats best substititute..thanks,looks awesome!
ShiranJanuary 12, 2015 at 3:24 pm
Sure! You can find it in any supermarket and in almost any grocery store! Just ask for mascarpone (it’s called that way in Hebrew too).
GayatriMay 4, 2015 at 7:03 am
Hi Shiran! Thanks so much for this recipe, it turned out soooo incredible!! My new favourite 🙂
ShiranMay 4, 2015 at 5:07 pm
Thank you so much Gayatri! I’m so glad you like it! 🙂
misbahMay 30, 2015 at 5:16 pm
Can i substitute mascarpone with cream cheese and condensed milk whisked together?
ShiranMay 31, 2015 at 3:37 am
Mascarpone is the main ingredient in tiramisu so I wouldn’t recommend a substitute (unless you don’t care for an authentic tiramisu flavor). The sweet subtle flavor and the creamy texture won’t be the same without it.
KristalJuly 3, 2015 at 3:24 pm
Can I use a whip cream instead of heavy cream?
ShiranJuly 4, 2015 at 9:48 am
Hi Kristal, do you mean whipping cream? If so, then yes you can.
NatalieJuly 6, 2015 at 12:22 am
When I beat whipping cream, I can get it to soft peaks only and then it starts breaking down and gets watery. Am I doing something wrong?
ShiranJuly 7, 2015 at 7:23 am
Hi Natalie! You probably don’t do anything wrong! Making whipped cream can be tricky, as it turns from soft peaks into stiff peaks in seconds, and then breaks down. Whipped cream has a pretty soft texture, even at stiff peaks, so maybe you’re looking for the wrong texture. Soft peaks is fine for this recipe, as long as it’s not too soft. It should have a consistency of shaving cream. Hope this helps!
Pam GohJanuary 21, 2016 at 5:48 am
I just tried your recipe. It’s really easy and simple. Most importantly, it tasted great! Just the right amount of sweetness. I don’t have Marsala in my part of the world. I used Tia Maria instead, which is a coffee liqueur. I smiled when I read you didn’t want to buy a whole bottle just for a few drops. I don’t know about Marsala but Tia Maria keeps well. I’ve had my bottle for 8 years now. I always taste it before I use it and it’s still fine. I don’t often make tirimitsu because of the eggs process. It’s so much work. Now I should be able to finish my Tia Marie thanks to your lovely recipe!
ShiranJanuary 21, 2016 at 6:02 pm
I’m glad you love it, Pam! Tia Maria is delicious! Marsala also keeps well, but back then I didn’t cook much so I didn’t have much use of it, but these days I use it pretty often in my recipes. Thank you for your comment, and I hope you enjoyed your Tia Maria! 🙂
NamirahSeptember 11, 2016 at 1:20 am
If i would like to use eggwhites instead of heavy cream…would that be fine? Do i use the same amount or would it differ?
Looking forward to use left over egg whites 🙂
ShiranSeptember 12, 2016 at 8:21 am
Hi Namirah, check out my other tiramisu post where you can find more details on how to use egg whites instead of whipping cream.
TylerOctober 5, 2016 at 11:59 am
Hi can i use whipped topping instead of heavy cream?
ShiranOctober 6, 2016 at 4:01 am
Hi Tyler, whipped topping has different texture and flavor than heavy cream that is whipped, so personally I like it less. If you like its flavor, you can use 2 cups of whipped topping in place of the 1 cup heavy cream that is whipped (because heavy cream doubles its volume when whipped).
SaroshaDecember 12, 2016 at 5:31 pm
Is this for a rectangular 8-inch baking dish or can it be for an 8-inch circular springform pan as well?
ShiranDecember 15, 2016 at 9:35 am
It’s a square baking dish. A round baking dish is a bit smaller in size, but you can use it if you want.
NaomiJanuary 3, 2017 at 3:17 am
This recipe looks really simple! Thanks. I attempted tiramisus before, and they always turn out soggy. Do you know what could be causing that and how to prevent it? Thanks!
ShiranJanuary 3, 2017 at 9:09 am
Hi Naomi, do the cookies get soggy? If that’s the case, soak them in the coffee syrup very quickly, it should be less than a second.
Uzma RaihanDecember 19, 2018 at 5:53 am
Hi Shiran , could you please provide recipe on how to make the lady’s fingers at home ?!
ShiranDecember 19, 2018 at 7:58 am
I usually just buy them 🙂
MartaJuly 25, 2019 at 12:58 pm
Hola, la crema espesa es la nata montada? o crema de leche?