Eggless Tiramisu

A family dessert for everyone: the Eggless Tiramisu ! Almost like the original, but without raw egg (so can be consumed by pregnant women, among others), we love its unique creaminess based on mascarpone whipped cream, its soft sponge fingers soaked in coffee. Very easy to prepare at home, it cuts easily after a trip to the refrigerator!

What you'll love about this egg-free tiramisu

• flavors : the real flavors of Italy in this egg-free tiramisu (almost like the original!). We can really taste the coffee, and the whipped cream is delicately flavored with vanilla.
• texture : both soft and fluffy, we also love the creaminess of mascarpone whipped cream.
• difficulty level : this egg-free tiramisu is very simple to make, and very quick too. In terms of equipment, you need a mixer or a food processor for the whipped cream as well as a square or rectangular dish to dress the tiramisu. I choose to present it in the form of a slice cut into the plate, which gives a more elegant result.

Ingredient details

• mascarpone : it is the central element of tiramisu, even more so here since we do without eggs. It is in large quantities to allow the tiramisu to hold well. Prefer a quality brand in a supermarket. The mascarpone must be very cold.
• liquid cream : here we use whole liquid cream 30%mg to make the whipped cream. It must be very cold.
• spoon cookies : they bring all the softness and structure to the egg-free tiramisu (as with classic tiramisu). Here too, opt for quality sponge fingers from a supermarket.
• café : you can have the coffee of your choice. For my part, it's a coffee maker coffee that I let cool.

How to make tiramisu without eggs?

1. We prepare A coffee and let it cool
2. We realize mascarpone whipped cream
3. We dip the biscuits one by one spoons in coffee
4. We arrange them in the serving dish
5. We cover with a layer of whipped cream
6. We are putting some back again soaked biscuits
7. We add a thin layer of cream
8. We draw up cream domes for the decor
9. We refrigerate the dish
10. We sprinkle with bitter cocoa
11. We cut into pieces and we serve on a plate!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your egg-free tiramisu a success

• the mascarpone whipped cream must be whipped quite firmly to stand well.
• to avoid soaking the tiramisu : do not immerse the sponge fingers in the coffee for too long. One to two seconds is enough to soak them properly.
• to cut your pieces cleanly : make sure you have placed your dish in the refrigerator for at least 4 hours and wipe your knife between each cut for a perfect finish!

How to store tiramisu without egg?

Egg-free tiramisu keeps in the refrigerator for up to 3 days. I advise you to cover your dish with cling film to protect it from fridge odors.

I do not recommend freezing it because you would lose a lot of texture quality: it is better to prepare it the day before tasting (that's what I do).

Other recipes to try

If you like family and gourmet desserts, I advise you to take a look at these other recipes on the blog:

• Basque cheesecake
• chocolate magic cake
• Neapolitan House
• Chocolate charlotte
• Pear almond tart
• Old-fashioned rice pudding

If you make this egg-free tiramisu, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful tiramisus!

Eggless Tiramisu

4.88 on 8 votes

Like the original tiramisu, but without eggs, to suit pregnant women and all other gourmands!

Amount : 10

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Prepare in advance 30 minutes min

Cook time 0 minutes min

Cooling 5 hours h

Total 5 hours h 30 minutes min

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Comment TO PRINT Pin

Home

• KitchenAid artisan pastry robot 4,3L
• KitchenAid Cordless Electric Mixer
• Set of piping bags 47cm

Ingredients 

• 26 cookie spoons about
• 280 ml cooled coffee (a large mug)
• 480 g heavy whipping cream 30% very cold
• 480 g mascarpone very cold
• 60 g granulated sugar
• 1 cc natural vanilla extract
• Bitter cocoa for decoration

Prepare in advance 

• Let the coffee brew to allow it to cool. Pour it into a deep plate.
• Pour the very cold cream, the very cold mascarpone, the sugar and the vanilla into the bowl of the food processor or a large container. Beat at medium speed to obtain a firm whipped cream. It will gradually take shape. It must remain light but hold well.
• Take a rectangular dish (mine is 20x28cm in internal dimensions).
• Dip each sponge finger in the cold coffee: no more than 1 to 2 seconds so as not to soak it too much. Then place each biscuit in the bottom of the dish, pressing them together well to leave little space.
• Spread a layer of whipped cream on the biscuits using a spatula.
• Repeat the biscuit step to cover the whipped cream (dip them in the coffee and place them in the dish).
• Spread a small portion of whipped cream to thinly cover the second layer of biscuits then pipe the rest of the whipped cream with a piping bag cut at the end (if you want the same decoration as me) OR simply place the second layer of whipped cream on top of the biscuits, smoothing with a spatula.
• Add cling film and refrigerate overnight (minimum 5 hours, but I recommend overnight to be able to cut into portions, otherwise you can serve it with a large spoon).
• Sprinkle with bitter cocoa through a small sieve before serving. Use a large knife to cut into clean pieces.

Notes

Egg-free tiramisu keeps in the refrigerator for up to 3 days. I advise you to cover your dish with cling film to protect it from fridge odors.

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Keywords: Tiramisu

Recipe : Dessert