This easy Tiramisu has layers of espresso dipped ladyfingers, creamy mascarpone filling (made without eggs), and a layer of cocoa powder dusting. It only takes 10 minutes to make (no baking required) and is best made in advance.
If you love Tiramisu you’ll love making this simple version which is made with only seven simple ingredients. It’s a no-bake dessert that you don’t want to miss.
Traditional tiramisu vs easy tiramisu
Traditional tiramisu uses raw egg yolks for the creamy filling. They are beaten together with sugar and then combined with the mascarpone. Because using raw eggs is not ideal for everyone, I wanted to offer a recipe that eliminated the eggs yet has the same delicious flavor.
So, I swapped out the egg yolks with homemade whipped cream for that same creamy, delicious, and light texture.
Why this recipe works
- It’s homemade (except for the ladyfingers, but you certainly can make them from scratch too!) and prepared in just 10 minutes
- Only 7 ingredients required
- It has a delicious coffee flavor that can be made using decaf coffee or decaf espresso as well
- There are no raw eggs
- It’s a perfect recipe for any occasion any time of year
Before you begin
Take out the following baking equipment.
Digital kitchen scale
8 x 8-inch baking dish
Stand mixer fitted with the whisk attachment
Small offset spatula
Allow your mascarpone cheese and espresso to come to room temperature.
Read the recipe through from start to finish.
Mascarpone is known as Italian cream cheese. It has a higher fat content than traditional American cream cheese and, therefore, adds a richer, creamier flavor. Mascarpone is also softer and less tangy than cream cheese. It lends a smooth, melt-in-your-mouth texture to both sweet and savory dishes. Mascarpone is known as an essential ingredient in tiramisu.
Heavy cream is an important ingredient that replaces using raw egg. It’s whisked until stiff peaks to add volume and creaminess to the tiramisu. Only use heavy cream or heavy whipping cream as they are essentially the same. Do not use whipping cream, which has a lower fat content and is not able to whip into stiff peaks.
Using a coffee liqueur for this recipe is optional. If you love the flavor, add it in, or if you prefer to make the tiramisu kid-friendly, leave it out. There are many brand options available. Use the coffee liqueur that you prefer to drink.
How to make tiramisu
Mix the filling. Using a handheld mixer or stand mixer, whisk the heavy cream, sugar, and vanilla together until medium peaks form. Add the mascarpone and continue to mix until stiff peaks form.
Dip the ladyfingers. Lightly dip the ladyfingers into the cooled espresso or coffee (mixed with liqueur if using). Do not allow them to soak, or else the ladyfingers will become soggy.
Layer your tiramisu. Lay the dipped ladyfingers in a flat layer to cover the bottom of your serving dish. Top with half of your mascarpone filling and smooth into an even layer. Repeat with another layer of espresso-dipped ladyfingers. Finally, add the rest of the mascarpone filling and smooth.
Refrigerate. Dust a generous layer of cocoa powder over the mascarpone filling and refrigerate for at least 4 hours before serving.
Can tiramisu be made with other alcohol?
Yes, it can! If you’d like a substitute for the coffee liqueur, you can use dark rum, Amaretto, or brandy. I recommend adding 28 g (2 tablespoons) of alcohol to the espresso to dip your ladyfingers. For a bolder flavor, you can also mix 14 g (1 tablespoon) of alcohol with your mascarpone before adding it into your whipped cream.
Why is my tiramisu watery?
If ladyfingers are soaked too long, then they will become soggy, which results in a watery tiramisu. The excess espresso will sit in your dessert and cause the cream to become watery. To prevent this from happening, briefly dip your ladyfingers into the espresso on both sides so that the exterior is soft and the interior is still firm.
Tips and takeaways
- Tiramisu tastes best when made in advance to allow the flavors to blend. I recommend refrigerating your tiramisu overnight before serving. You can make this dessert up to 2-3 days in advance.
- To substitute for the mascarpone cheese, whisk together 170 g (6 oz) cream cheese, 45 g (3 tablespoons) heavy cream, 30 g (2 tablespoons) sour cream. Do not substitute with low-fat cream cheese or low-fat sour cream. For a smooth combination, bring your ingredients to room temperature first.
- I love using my Zulay classic stovetop espresso maker for this recipe. It’s so simple to use and you can make extra espresso to enjoy with your tiramisu.
Try these other easy no-bake desserts
- Strawberry cheesecake mousse
- Coconut rice pudding
- No-bake cherry cheesecake parfaits
- Coconut panna cotta
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Easy Tiramisu. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print