Easy Tiramisu Recipe Without Raw Eggs

Easy homemade tiramisu with creamy mascarpone filling, cocoa powder topping, and soft coffee-soaked ladyfingers

Easy Tiramisu Recipe Without Raw Eggs

This easy tiramisu recipe is creamy, rich, and layered with coffee-soaked ladyfingers and smooth mascarpone filling. It is a simple no-bake Italian dessert that tastes even better after chilling overnight.

Recipe Developer-Estefania

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Prep Time 10

Total Time 10

Ingredients

▢ 250 g mascarpone cheese room temperature
▢ 6 tablespoon heavy whipping cream
▢ 250 ml heavy whipping cream
▢ 80 g sugar
▢ 2 teaspoon vanilla extract
▢ 22-24 lady fingers
▢ 300 ml instant coffee
▢ Unsweetened cocoa powder for dusting

Instructions

In a bowl, beat the 8 oz mascarpone cheese (250 g) with 3 tablespoons heavy whipping cream using a hand mixer. Add the remaining 3 tablespoons and continue beating until smooth and creamy.
In a separate bowl, whip 1 cup (250 ml) heavy whipping cream with ⅓ cup (80 g) sugar and 2 teaspoons vanilla extract until soft peaks form.
Fold the mascarpone mixture gently into the whipped cream until fully combined and creamy.
Pour 1¼ cups (300 ml) instant coffee into a shallow bowl. Quickly dip the ladyfingers into the cold coffee and arrange them in an even layer in the bottom of the dish.
Spread half of the mascarpone filling evenly over the ladyfingers.
Repeat with another layer of coffee-soaked ladyfingers and finish with the remaining mascarpone filling.
Cover and refrigerate for at least 2 hours, but overnight gives the best texture and flavor.
Dust generously with unsweetened cocoa powder before serving.

Notes

Use Room Temperature Mascarpone: I like letting the mascarpone sit out briefly before mixing because it blends much smoother and keeps the filling silky instead of lumpy.

Dip The Ladyfingers Quickly: I only dip the ladyfingers for a second because they continue absorbing coffee while chilling and can turn too soft if soaked too long.

Chill Overnight For Better Texture: The tiramisu tastes even better the next day because the layers settle properly and the coffee flavor spreads evenly through the dessert.

Dust Cocoa Powder Before Serving: I always add the cocoa powder right before serving so the top stays fresh-looking and does not absorb moisture in the fridge.

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