I discovered this egg-free tiramisu during a phase when I wanted the comfort of a classic dessert without worrying about raw eggs, and the first time I made it, my kitchen smelled deeply of coffee, cocoa, and vanilla. As I dipped the ladyfingers and spread the cream, everything felt calm and familiar, almost meditative. When I finally sliced into it hours later, the layers held beautifully, and the taste was just as indulgent as the traditional version, which instantly made me fall in love with this recipe.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the creamy, coffee-soaked satisfaction of classic tiramisu while feeling safer, simpler, and more approachable. From my experience, you don’t miss the eggs at all, and the mascarpone cream stays silky and rich without being heavy. It’s a dessert you can confidently serve to everyone, and when you tell people it’s egg-free, they’re usually shocked after the first bite.
Ingredients
- 200 ml very cold heavy cream
- 250 g mascarpone cheese
- 60 g sugar
- 1 packet vanilla sugar
- 200 ml strong coffee, cooled
- 150 g ladyfinger biscuits
- Unsweetened cocoa powder, for dusting
These ingredients are simple, but each one matters more than it seems, and I’ve learned that balance is key here. Very cold cream whips better and gives structure, while mascarpone adds richness without heaviness. I sometimes adjust sugar slightly depending on how bitter the coffee is, but I never skip vanilla because it rounds out the flavors beautifully. Good-quality cocoa powder makes a noticeable difference on top.
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Shallow dish for coffee
- Rectangular dish or baking pan
- Fine sieve for cocoa
I like how minimal the equipment list is, because it keeps the process relaxed and enjoyable. An electric mixer saves time, but I’ve whisked by hand when I wanted more control. The shallow coffee dish makes dipping easier, and a fine sieve ensures the cocoa dusting looks even and elegant. Nothing fancy, just practical tools that work together smoothly.
Step-by-Step Instructions
I start by whipping the cold heavy cream until soft peaks form, watching carefully so it doesn’t turn grainy. In another bowl, I gently mix the mascarpone, sugar, and vanilla sugar until smooth, then fold in the whipped cream slowly. I’ve learned that gentle folding keeps the cream airy, and rushing this step always leads to a heavier texture.
Next, I pour the cooled coffee into a shallow dish and quickly dip each ladyfinger, turning it once and lifting it out immediately. I used to soak them longer, but trust me, quick dips work better and prevent sogginess. I arrange the soaked biscuits in a neat layer at the bottom of the dish.
I spread a generous layer of mascarpone cream over the biscuits, smoothing it gently with a spatula. The contrast between the coffee-soaked base and the creamy layer is already tempting at this stage. I repeat the process with another layer of dipped biscuits and cream, making sure the top is smooth.(See the next page below to continue…)