Easy Tiramisu Recipe (Without Eggs in the Cream)
This rich, delicately sweet, and smooth tiramisu is so easy to make. The best part for me is that no baking is required. It is made by arranging layers of Savoiardi cookies (also known as ladyfingers) dipped in espresso coffee (with optional liqueur) and layers of sweet whipped cream and mascarpone. The cake is then refrigerated overnight and topped with cocoa powder just before serving it.
I love to make tiramisu for birthdays and special occasions. A tiramisu like this one can be a perfect dessert to bring out at a birthday or dinner party after the main meal because it has a real ‘wow’ factor about it. Yet you can also enjoy a slice with tea or coffee on a quiet afternoon. So sometimes, I also make it ‘just because.’
Ingredients You Will Need
To make this tiramisu, you’ll first need to get the following:
- Savoiardi (Ladyfingers) – 14 oz (400 grams)/about 60 Savoiardi cookies (Savoiardi also known as ladyfingers or sponge fingers);
- Mascarpone – 16 oz (450 grams) mascarpone
- Heavy Cream – 8 oz (225 grams) heavy whipping cream (or double cream)
- Confectioners Powdered Sugar – 1/2 cup (8 tbsp) confectioners powdered sugar (or icing sugar)
- Vanilla – 1 tsp vanilla extract
- Liqueur – 3 tbsp liqueur (like Baileys Irish cream, Kahlua, or Frangelico; pictured on the ingredients board is Licor 35 Creme de Pastel de Nata Liqueur)
- Espresso Coffee – 2 cups (480 ml) espresso coffee or strongly brewed coffee, cooled to room temperature
- Cocoa Powder – 3 tbsp cocoa powder
- Salt – a pinch of fine salt (optional), salt acts as a flavor-enhancer
Ingredient Notes:
Savoiardi – You need enough Savoiardi cookies for 2 layers for a 13×9-inch rectangular dish (about 56-60 ladyfingers).
Eggs – I’ve intentionally left out eggs from this recipe as it’s meant for people who don’t want or can’t consume raw eggs. If you want the traditional Italian tiramisu recipe with raw eggs, I’ve made it here.
How to Make it
Step 1. Beat the mascarpone with the powdered sugar, a pinch of salt, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer until the sugar is incorporated into the mascarpone.
Step 2. In a separate mixing bowl, beat the heavy whipping cream with the mixer until you get soft peaks.
Step 3. Fold the whipped cream gently into the mascarpone-sugar mixture using a silicone scraper spatula.
Step 4. Prepare a 13×9 baking dish/glass dish/casserole dish to assemble the tiramisu in. Add one tablespoon of the cream mixture and spread it on the bottom of the dish.
Step 5. Add the (optional) liqueur to the cooled espresso coffee and dip the Savoiardi cookies (a couple at a time) in the coffee for about 2 seconds.
Step 6. Arrange the dipped Savoiardi cookies in the dish tightly packed together.
Step 7. Add half the cream mixture and even it with a scraper or spreader spatula.
Step 8. Add the second layer of the dipped Savoiardi cookies.
Step 9. Add the remaining cream mixture and spread it evenly. Cover the dish with plastic wrap (cling film) and refrigerate overnight (at least 12 hours).
Step 10. Add cocoa powder (sifted) just before serving.
Bring the whole tray to the table, and serve by the slice. Tiramisu makes for a delightful post-dinner dessert with coffee. You can also serve it with wine, especially sweeter, fruity wines that complement the richness of the dessert.
The next day, you can enjoy it with hot tea or coffee for an afternoon pick-me-up. I hope you love this dessert, and if you do, please let me know in a review below.
More No-Cook and Easy Desserts
If you’re pushed for time, or struggling for space in the oven, no-cook desserts can be great to put together something sweet for dinner parties and celebrations. This tropical fruit salad can be ready in no time at all.
You could also try this creamy strawberry mousse, this indulgent chocolate one, or this lemon posset (very little cooking required). All of them only use three ingredients and are super quick. You can serve them in fancy glasses with toppings to bring a little magic to any dinner party.
Recipe Card
Ingredients
- 14 oz Savoiardi cookies 400 grams/about 60 Savoiardi cookies also known as ladyfingers or sponge fingers
- 16 oz mascarpone 450 grams
- 8 oz heavy whipping cream 225 grams (or double cream)
- 1/2 cup confectioners powdered sugar or icing sugar
- 1 tsp vanilla extract
- 3 tbsp liqueur like Baileys Irish cream, Kahlua, or Frangelico; I used Licor 35 Creme de Pastel de Nata Liqueur in the pictures
- 2 cups espresso coffee 480 ml, or (very) strongly brewed coffee, cooled to room temperature
- 3 tbsp cocoa powder
- a pinch of fine salt optional, salt acts as a flavor-enhancer
Instructions
- Beat the mascarpone with the powdered sugar, a pinch of salt, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer until the sugar is incorporated into the mascarpone.
- In a separate mixing bowl, beat the heavy whipping cream with the mixer until you get soft peaks.
- Fold the whipped cream gently into the mascarpone-sugar mixture using a silicone scraper spatula.
- Prepare a 13×9 baking dish/glass dish/casserole dish to assemble the tiramisu in. Add one tablespoon of the cream mixture and spread it on the bottom of the dish.
- Add the (optional) liqueur to the cooled espresso coffee and dip the Savoiardi cookies (a couple at a time) in the coffee for about 2 seconds.
- Arrange the dipped Savoiardi cookies in the dish tightly packed together.
- Add half the cream mixture and even it with a scraper or spreader spatula.
- Add the second layer of the dipped Savoiardi cookies.
- Add the remaining cream mixture and spread it evenly. Cover the dish with plastic wrap (cling film) and refrigerate overnight (at least 12 hours).
- Add cocoa powder (sifted) just before serving.
Notes
Want to make this tiramisu? Don’t forget to save it to one of your no-cook or dessert idea recipe boards. That way, you’ll always be able to find it.
