Yield: 8″ square pan eggless tiramisu // Total Time: 45 min. + 4 hr. chilling time // Disclaimer: This post includes affiliate links. // This post is sponsored by Papanicholas, all opinions are my own.
All the delicious flavors of tiramisu, but make it eggless.
Tiramisu might be my favorite dessert. It’s loaded with espresso flavor (the best kind of dessert), and isn’t too sweet. And while I have no problem ordering a regular tiramisu at a restaurant, I do have an aversion to putting raw eggs in my own bakes at home. I know it’s a little ridiculous and it’s safe to do, but I’m hoping that I’m not the only one out there who feels this way! Oh also, we’re going to LOAD this tiramisu with mascarpone cream (because it’s delicious.)
I’m partnering once again with my all time favorite coffee brand: papanicholas coffee for this eggless tiramisu. I also used it in my tiramisu latte, which is also just SO GOOD. I use their coffee beans every day and am so happy to be able to partner with them to spread the love of their coffee. In this recipe I used their italian espresso beans which have flavor notes of dark cocoa with a rich mouthfeel. I definitely highly recommend trying some of their coffee, they have so many delicious flavors and are always the coffee I use in my recipes (and for my daily caffeine dose!). You can find their website by clicking here. Also, if you do end up purchasing their coffee be sure to use code FRESH20 for 20% off your coffee order!
Be careful when beating the filling
When you’re beating together the mascarpone with the vanilla and sugar, you’ll really only want to mix it for ~30 seconds, just until it’s all combined. Mascarpone likes to get weird and clumpy the longer you beat it, as opposed to ingredients like butter and cream cheese which get nice and smooth.
Let your coffee mixture cool down
If your coffee mixture is hot, you’re not going to have a fun time dipping the ladyfingers into them. From my tests, brewing the mixture and setting it in the fridge while you make the mascarpone cream gives you the perfect amount of time for it to come to at least room temperature.
Dip the ladyfingers fast!
You’re not going to want the ladyfingers to sit in the espresso mixture, just quickly dunk them on both sides then take them out. Otherwise, they’ll start to fall apart.
Ingredients and substitutions
Espresso: you’ll want a super strong espresso for the best tiramisu. Coffee won’t really be good here as the flavor is way more diluted – unless you brew a SUPER STRONG batch of it (I’m talking a 15:1 coffee to water ratio)
Coffee liquor: my favorite is Kahlua!
Mascarpone: the base of tiramisu, it’s SO GOOD.
Vanilla: I use and love vanilla bean paste because of the little speckles, but any vanilla extract will work.
Granulated sugar: we’ll use a little bit of sugar to sweeten the mascarpone cream.
Heavy whipping cream: we’ll be replacing the bulk that comes from using egg whites with heavy whipping cream.
Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones, which will fall apart. If you’re able to get them, Savoirardi are generally regarded as the best brand of ladyfingers for tiramisu (I find them at Jewel Osco)
Cocoa powder: for topping the tiramisu! If you’re feeling adventurous, you could dust both layers of mascarpone cream with cocoa powder.
Eggless tiramisu q&a
Can I make a smaller batch of this?
I haven’t tried it – but this recipe is super easy and forgiving. If I were to small batchify this tiramisu, I would half all of the ingredients and layer them into a 9×5″ loaf pan. Please let me know if you try it, I’d love to know!
How to store Tiramisu
Tiramisu must be stored in the fridge because of all the perishable heavy cream and mascarpone in it.
How to make completely eggless tiramisu
If you have an egg allergy, it’s important to note that most store-bought ladyfingers have eggs baked into them – and the eggless in this eggless tiramisu is referring to the filling. I haven’t seen any readily available to purchase eggless ladyfingers but I have seen recipes online for them!
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make this eggless tiramisu?
If you made this eggless tiramisu I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
- 7 oz. strong italian espresso
- 2 oz. coffee liquor
- 500 g mascarpone room temperature (2 c.)
- 50 g granulated sugar (¼ c.)
- 1 tbsp. vanilla bean paste
- 500 g heavy whipping cream (2 c.)
- 28-32* ladyfingers
- cocoa powder for dusting
- Brew the espresso into a shallow bowl, then mix in the coffee liquor. Set the mixture in the fridge to cool while you make the mascarpone filling.
- In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste just until combined.
- Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.
- Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of an 8×8 or 9×9 baking dish.
- Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
- Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone
- Spread a thin layer of mascarpone cream on top of the ladyfingers. Then, transfer the remaining cream to a piping bag fitted with a round tip.
- Pipe out small dollops of mascarpone cream on top of the tiramisu, then dust the top generously with cocoa powder.
- Let the tiramisu set up in the fridge for at least 4 hours, ideally overnight.
- Slice, serve, and enjoy!
Iramyd Ramos says
My family loved the recipe!
Thanks for sharing!
Thank you so much for making it, so happy you and your family enjoyed the recipe! 🙂