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–+ servings
5 from 4 votes

Eggless Tiramisu

Rich, creamy, and loaded with espresso (and no raw eggs!)
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Prep Time:45 minutes
Chilling:4 hours
Total Time:4 hours 45 minutes
Course: Dessert
Keyword: coffee, eggless, mascarpone, tiramisu
Servings: 9 large slices

Ingredients

  • 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

Instructions

  1. 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.
  2. In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste just until combined.
  3. Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.
  4. Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of an 8x8 or 9x9 baking dish.
  5. Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
  6. Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone
  7. 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.
  8. Pipe out small dollops of mascarpone cream on top of the tiramisu, then dust the top generously with cocoa powder.
  9. Let the tiramisu set up in the fridge for at least 4 hours, ideally overnight.
  10. Slice, serve, and enjoy!

Notes

*will depend on the size of your pan