Learn how to make classic Tiramisu, one of the most traditional Italian desserts takes only 20 minutes to make with just 7 ingredients!
Growing up in Italy, my mum’s tiramisu was my favourite dessert and it still is, and forever will be.
I crave this delicious treat on a regular basis, so I asked my mum for her recipe, and I’m so excited to share it with you all!
I’m sure you’ll love it as much as I do, so let’s get started, shall we?
What is Italian Tiramisu?
Tiramisu is a traditional Italian dessert which literally translates to “bring me up”.
The traditional recipe is made with ladyfingers soaked in coffee and a liqueur (usually Marsala) and covered with a cream made of mascarpone, raw egg yolk and sugar, then finished off with a dusting of cocoa powder.
In recent years, however, an alternative Tiramisu recipe has become just as popular as the original one.
This version replaces raw egg yolks with whipped cream, making it safer to eat.
Today, I’ll be sharing the classic recipe for Tiramisu without eggs, exactly the way my Italian mum and nonna taught me to do it!
This is one of the easiest desserts ever invented, and requires only 7 simple ingredients:
– ladyfingers ( Italian savoiardi)
– mascarpone cheese
– espresso coffee
– marsala ( or amaretto)
– fresh double cream (32% fat)
– super fine sugar
– cocoa powder
How To Make Egg-free Tiramisu
Trust me when I say that making this Italian dessert is really really easy and requires very simple equipment.
Follow my easy step by step instructions and this amazing Italian dessert will be ready in 20 minutes!
Start by whipping the cream.
I like to use a mixer, but you can also do it by hand if you like (although it will take a significantly longer time).
The trick for perfectly whipped cream is to do whip it slowly.
Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture.
Once your whipped cream is ready, set it aside in the fridge until ready to use.
Next, it’s time to get the mascarpone cream ready. Place the mascarpone cheese in a large bowl and mix it together with the sugar until creamy and fully combined, about 3 minutes.
I like to use my own homemade super fine sugar for this recipe, but you’ll be fine with store-bought sugar as well, as long it’s very fine.
At this point, you should slowly incorporate the whipped cream into the mascarpone cream.
Add 1/3 of the whipped cream at a time, gently fold it in with a spatula from the downside to the upside, so that your whipped cream doesn’t lose its fluffiness.
Now that your tiramisu cream is ready, it’s time to assemble the dessert.
In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
Do not soak the savoiardi for more than 1 second, otherwise, they get too soggy.
Place each ladyfinger in a rectangular baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
Spread half of the prepared cream mixture gently over the ladyfinger base, making sure they’re evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream.
Finally, add the mascarpone cream on top of the ladyfingers and spread it evenly all over.
Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours, even better if you leave it overnight or for 24 hours.
Just before serving it, dust the dessert with cocoa powder, and serve straight away!
Classic Tiramisu Tips and Tricks
What are Italian Ladyfingers or Savoiardi? These are sweet, dry, spongy, and finger-like cookie cakes.
Savoiardi are considered as a primary ingredient in desserts like trifles and tiramisu, and when the cream is layered above them, they take on a beautiful cake-like texture.
You can easily find Savoiardi in most big grocery stores, Italian markets, or you can purchase them online as well.
Can I substitute ladyfingers? Italian savoiardi are not always easy to find, so if you’re really craving tiramisu, try substituting with a sponge cake or angel cake.
Cut the cake into 1cm (1/2 inch) thick slices and let them dry overnight on a wire rack ( or place them in the oven at 100 C for about half an hour). Then cut the slices into fingers or sticks, and proceed with the recipe.
Can I substitute Marsala? Marsala may not be easy to find outside of Italy, so you can easily substitute with another liqueur. Some great alternative liqueurs to use are Amaretto, Irish Cream or coffee liqueur.
For a kid-friendly Tiramisu, substitute the liqueur with milk mixed with 1 tablespoon of cocoa powder.
Use cold espresso coffee – Make sure you leave your coffee to cool before dipping the savoiardi in it.
If your coffee is still hot, chances are that your ladyfingers will soak up the liquid quicker, and thus give you a very soggy result.
What if my Tiramisu is soggy and runny?
There are a few reasons you might have ended up with a soggy Tiramisu:
• Whipped cream lost its fluffiness whilst you incorporated it into the mascarpone cream, make sure you incorporate it gently and slowly.
• You might have overworked the mascarpone cream. Mix the cheese with the sugar until creamy and just combined.
• Your ladyfingers soaked too much coffee+liqueur mixture. Do not soak the savoiardi for more than 1 second on each side.
However, please don’t cry over a runny Tiramisu. Place it in the freezer for a couple of hours, then dust it with cocoa powder, I promise, it tastes great!
More Italian Dessert You Should Try:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Classic Tiramisu Without Eggs - Authentic Italian Recipe
- 260 ml double cream 32% fat
- 300 gr fresh mascarpone cheese
- 300 gr ladyfingers also called savoiardi
- 100 gr super fine sugar
- 250 ml freshly brewed espresso coffee cooled
- 50 ml Marsala wine optional
- 60 gr unsweetened cocoa powder
- Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
- Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Add 1/3 of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
- In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
- Place each ladyfinger in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream, until is fully covered.
- Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
- Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and serve straight away!.