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Easy, Authentic No-Bake Tiramisu Recipe Without Raw Eggs

A decadent slice of tiramisu recipe showing layers of cream, coffee-soaked ladyfingers, and a heavy dusting of cocoa powder.
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Make a rich, creamy, and authentic Italian tiramisu without using raw eggs. This no-bake dessert features espresso-soaked ladyfingers layered with a smooth mascarpone cream, perfect for making ahead.

Ingredients

Scale
  • 1 cup strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur or dark rum (optional)
  • 2 large egg yolks (pasteurized if concerned about raw eggs, or substitute with 1/2 cup heavy cream whipped stiffly)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces mascarpone cheese, softened
  • 1 1/2 cups heavy whipping cream, cold
  • 1 package (7 ounces) ladyfingers (Savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Mix the cooled espresso and liqueur (if using) in a shallow dish. Set aside.
  2. In a medium bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the vanilla extract.
  3. In a separate large bowl, whip the cold heavy cream until stiff peaks form.
  4. In another bowl, gently mix the softened mascarpone cheese until smooth. Fold the egg yolk mixture into the mascarpone until just combined.
  5. Gently fold the whipped cream into the mascarpone mixture until no streaks remain, creating the creamy filling.
  6. Quickly dip each ladyfinger, one at a time, into the espresso mixture. Do not soak them too long or they will become soggy.
  7. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish or similar serving dish.
  8. Spread half of the mascarpone cream evenly over the ladyfingers.
  9. Repeat the layers: a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
  10. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
  11. Before serving, use a fine-mesh sieve to generously dust the top layer with cocoa powder.

Notes

  • For a richer flavor, use freshly brewed, very strong espresso.
  • If you skip the alcohol, add 1 teaspoon of almond extract to the espresso for complexity.
  • This dessert tastes best when made one day in advance, allowing the flavors to fully meld.
  • Use pasteurized egg yolks or the heavy cream substitute to avoid concerns about raw eggs.

Nutrition

Find it online: https://tastytribune.com/tiramisu-recipe/