Easy to make, this delicious Tiramisú recipe, has no raw eggs and is kid friendly.

Tiramisú means ‘pick me up’ and dates possibly from the 1960’s. Similar to the Zuppa Inglese (like the English trifle), this popular Italian dessert is made in layers creating a wonderful depth of flavours.
The sweetened mascarpone, coffee, almond syrup, and chocolate come together beautifully while the Savoiardi balances the texture perfectly.
Egg-free Tiramisú
While most Tiramisú recipes contain raw eggs, this version is lighter and easier to digest, making a better ending to a meal, rather than the heavier version using egg yolks.
Savoiardi
Savoiardi (Italian sponge fingers, or Ladysfingers), are most commonly used, but you could substitute with slices of panettone or madeleines. As Savoiardi are dry, they soak up a large amount of coffee mixture, so the flavours blend beautifully and the dessert remains light.
Take care to only dip the Savoiardi very briefly in the coffee as any longer than a second will cause it to fall apart.
It is best to just make two layers as any more might make the Tiramisú difficult to slice.
Tip to whip the cream
A great tip to whip cream quickly, is to start with cold cream. Chill the bowl and whisk beforehand for approximately 15 minutes (metal utensils chill best). This will ensure the cream remains cold while it is being whipped.
How to make it
Tiramisú can either be made in a large dish or in individual glasses to show the different layers.
- In a large bowl, whisk the mascarpone till smooth and creamy.
- Whip the cream till it makes soft peaks. (see above for tip).
- Add the condensed milk and the vanilla essence, then fold the whipped cream into the mascarpone mixture.
- Pour the coffee into a shallow bowl, and mix in the syrup (if using).
- Dip a Savoiardi very briefly in the coffee and line the bottom of an 8-inch square glass dish. Continue with half the packet of Savoiardi to make the first layer.
- Top with a ladleful or two of the mascarpone mixture, and cover with a sprinkling of cocoa powder using a small tea strainer.
- On top of this layer, repeat the process of dipping each Savoiardi in the coffee mixture and forming a second layer. Then layer with mascarpone mixture and sprinkled with more cocoa powder.
- Refrigerate for at least 6 hours or overnight to allow the coffee mixture to soak through the Savoiardi and flavours to come together.
How to serve it
Before serving, sprinkle chocolate shavings on top.
Serve Tiramisú chilled.
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Recipe
Tiramisú
Ingredients
- Mascarpone cheese - at room temperature 1 cup
- whipping cream 1 cup
- sweetened condensed milk 1 cup
- vanilla 2 teaspoons
- strong black coffee - room temperature 1 cup
- Savoiardi - Ladyfingers or sponge biscuits 24-28 biscuits
- unsweetened cocoa powder ¼ cup
- coffee or almond syrup - optional 2 tablespoons
- shavings of dark chocolate ¼ cup
Instructions
- In a large bowl, whisk the mascarpone till smooth and creamy.
- Whip the cream till it makes soft peaks*
- Add the condensed milk and the vanilla essence, then fold the whipped cream into the mascarpone mixture.
- Pour the coffee into a shallow bowl, and mix in the syrup (if using).
- Dip a Savoiardi very briefly in the coffee and line the bottom of an 8-inch square glass dish. Continue with half the packet of Savoiardi to make the first layer.
- Top with a ladleful or two of the mascarpone mixture, and cover with a sprinkling of cocoa powder using a small tea strainer.
- On top of this layer, repeat the process of dipping each Savoiardi in the coffee mixture and forming a second layer. Then layer with mascarpone mixture and sprinkled with more cocoa powder.
- Cover and refrigerate for at least 6 hours. Before serving, sprinkle chocolate shavings on top.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Emily says
I’ve never tried tiramisu without eggs before I’m interested to try it, it’s a great option for people who can’t eat eggs!
Amy @ The Cook Report says
Tiramisu is always a hit!
Marsha says
I love Tiramisu! Such an indulgent dessert!
ThermoKitchen (@ThermoKitchen) says
That looks so good!!! I love this dessert, I will have to give this recipe a try.
Thanks so much for sharing
Julie
ThermoKitchen
savorthebestcooks says
this is an all time favorite of mine. There is something about this dessert that always makes me swoon. Of course I always add a little rum to the coffee, maybe that’s why 🙂
Catherine Brown says
Wow, that’s pure decadence!
Kavey Favelle says
Great way to make an egg-free Tiramisu, and infact I often prefer the ones made this way. Looks so good!
Jagruti says
I don’t eat eggs so this is an ideal recipe, thanks for sharing