Recipe

Egg-Free Tiramisu

Rich, creamy, coffee-soaked, and dusted with cocoa. This classic-style tiramisu is egg-free and easy to assemble, tastes like a fancy restaurant dessert, and gets even better after a night in the fridge.

By Matt Campbell

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4.9

A slice of classic-style tiramisu on a white dessert plate with cocoa dusting and visible layers of mascarpone cream and coffee-soaked ladyfingers

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Tiramisu is one of those desserts that feels like you are cheating the system. No oven, no complicated pastry work, just a few smart ingredients stacked into something that tastes like a candlelit Italian restaurant vibe. The magic is contrast: bitter espresso, sweet cocoa, cloudy mascarpone cream, and those ladyfingers that go from crunchy to perfectly cakey once they soak.

This version is classic-style and egg-free, with clear steps so you get clean layers and a rich, creamy filling that actually sets. Make it the day before, let the fridge do the heavy lifting, and try not to “taste test” half the pan while you wait.

A glass measuring cup filled with espresso next to ladyfingers and a shallow dish for dipping

Why It Works

Big flavor, low drama: It is mostly mixing and layering, with the fridge doing the finishing work.
Stable, sliceable cream: Whipped cream lightens the mascarpone so it is rich but not heavy, and it sets into neat layers.
No soggy mess: Quick dips, not baths, give you tender ladyfingers with structure.
Make-ahead friendly: Tiramisu tastes best after 8 to 24 hours in the fridge, which is my favorite kind of dessert schedule.

Pairs Well With

Storage Tips

Refrigerate: Cover the dish tightly and refrigerate for up to 3 days. The flavor gets deeper on day two, and the layers soften a touch more each day in a good way.

Freeze: You can freeze tiramisu for up to 2 months. Wrap the pan in plastic wrap, then foil. Thaw overnight in the fridge. The texture is slightly less fluffy after freezing, but still very worth it.

Best serving tip: For clean slices, chill well and wipe your knife between cuts. If your kitchen runs warm, pop the tiramisu in the freezer for 10 minutes before slicing.

Common Questions

Do I have to use raw eggs?

Nope. This is an egg-free tiramisu with a rich, creamy filling and less fuss. Traditional versions often use raw or gently cooked eggs, but this one keeps things simple and still hits the classic tiramisu notes.

Can I use instant coffee instead of espresso?

Absolutely. Dissolve 2 to 3 teaspoons instant coffee or espresso powder in 1 cup hot water, then cool, and scale up to get 1 1/4 cups total. Make it strong. Tiramisu is not the time for “mild breakfast roast energy.”

Why is my tiramisu runny?

The usual culprits are over-dipped ladyfingers, overmixed mascarpone, or not enough chill time. Dip quickly, mix gently, and give it at least 8 hours to set.

What kind of ladyfingers should I buy?

Look for crisp, dry Italian-style ladyfingers labeled savoiardi. Soft sponge ladyfingers can work in a pinch, but they soak faster, so make your dips even quicker.

Can I make tiramisu without alcohol?

Yes. Just skip it. If you want a similar warm note, add 1/2 to 1 teaspoon vanilla to the coffee mixture, or a tiny pinch of cinnamon.

Can I use decaf?

Yes. Decaf espresso or coffee works great if you want all the flavor with less of the late-night plot twist.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch or 9x9-inch baking dish (or similar)
Mixing bowls (at least 2)
Hand mixer or stand mixer
Rubber spatula
Shallow dish for dipping ladyfingers
Fine-mesh sieve for cocoa dusting

The first time I made tiramisu at home, I treated the ladyfingers like they were going for a swim lesson. Ten seconds too long and I had dessert soup. Still delicious, but not exactly sliceable. Now I dip like I mean it, one quick in-and-out, then straight into the pan. The rest is just stacking good things on top of good things and letting the fridge work overnight. It is the kind of dessert that makes you look way more organized than you felt while cooking dinner.