This tiramisu recipe is eggless and alcohol free. Served in individual glasses with layers of coffee-soaked ladyfingers and rich, airy mascarpone cream, this tiramisu is quick and easy to make – and tastes amazing!
Although I love traditional tiramisu, this is a quicker version that is both eggless and the alcohol is optional. Therefore, it takes less time to make and tastes just as delicious! This eggless tiramisu is served in individual glasses and is made with layers of coffee-soaked ladyfingers and rich, airy mascarpone cream.
Not only does this dessert look extra fancy served in individual glasses, it’s practical, too. Due to the lack of eggs in the filling, the cream isn’t as sturdy as it is in traditional tiramisu, so smaller glasses keep all the ingredients contained and together. (Note: If you do choose to make it in a baking dish, make sure you give it at least 8 hours to completely set so the cream is as stable as possible).
How to make eggless tiramisu
- Make the coffee syrup. In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons of liqueur, if using. Mix until the sugar dissolves and set aside to cool.
- Make the mascarpone filling. In a large bowl, whisk the mascarpone vigorously by hand until creamy and smooth. Whisk in the vanilla extract and alcohol, if using. In a separate mixer bowl, use an electric mixer to whip the heavy cream and sugar until stiff peaks form. Using a rubber spatula, fold the whipped cream into the mascarpone in 2 additions until mixture is smooth.
- Assemble the tiramisu in individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of a glass. Break each ladyfinger into 4 pieces, soak in the coffee syrup, and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.
- If you want to assemble the eggless tiramisu in a baking dish: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
- Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
Tips for making perfect eggless tiramisu
- Don’t overbeat the heavy cream. You want your cream to whip to stiff peaks, but be careful not to overbeat it or else you will end up with homemade butter instead!
- Lightly dip the ladyfingers in coffee syrup. No need to soak them for too long; this will make the ladyfingers soggy. A quick dip will do the trick.
- Feel free to adjust the ratio of mascarpone cream to whipped cream. If you want your filling richer, you can add more mascarpone cream to thicken it up. Alternatively, you can add more whipped cream to lighten it up, too, if you prefer it that way.
Can I leave out the alcohol?
Absolutely! I’ve included the option to add almond liqueur to the coffee syrup and Marsala wine to the mascarpone filling, but free to leave it out if you choose. The tiramisu will still taste amazing!
What are ladyfingers?
Ladyfingers are a traditional dry sponge-cake like cookie that are long and oblong in shape, giving them the name lady fingers.
More tiramisu recipes you’ll enjoy
- Classic Tiramisu: A traditional tiramisu recipe that tastes incredible.
- Tiramisu Cupcakes: Made with moist and buttery vanilla cake.
- Tiramisu Cake: Tiramisu in cake form!
- Chocolate Tiramisu: For true chocolate lovers only.
Quick Alcohol-Free Tiramisu
This amazing, eggless tiramisu is made in individual glasses. Layers of coffee-soaked ladyfingers and light and airy mascarpone cream make up this exquisite dessert!
Ingredients
Coffee Syrup:
- 1 cup (240 ml) brewed espresso or strong coffee
- 2 tablespoons granulated sugar
- 2 tablespoons coffee or almond liqueur , optional
Filling:
- 1 cup (227g) mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons Marsala wine , dark rum, or brandy, optional
- 1 cup (240 ml) heavy cream
- ⅓ cup (65g) granulated sugar
- 20-24 ladyfingers (200g)
Instructions
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Make the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 2 tablespoons liqueur, if using. Mix until sugar dissolves. Set aside to cool.
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For the filling: In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and alcohol, if uding. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
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Assemble the tiramisu in individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.
To assemble in an 8×8-inch baking dish: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in a baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
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Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
