Easy Tiramisu Recipe (No Bake, No Raw Eggs!)
This delicious and unbelievably easy Tiramisu recipe is made with coffee-soaked ladyfingers, sweet and creamy mascarpone (no raw eggs!), and cocoa powder dusted on top. It requires no baking and can be made in advance!
Who doesn’t love an easy no-bake dessert? That’s one of the best things about this tiramisu recipe. If you’re looking for another quick no-bake treat, I also love No Bake Peanut Butter Pretzel Bars and Butterscotch Cereal Bars.
The Story Behind This Recipe
This recipe has been a long time coming, and I’m embarrassed to admit how much tiramisu has been made during the testing process (I literally bought out every package of Savoiardi ladyfingers at two different stores!). But I wanted to nail down the right approach.
By “right approach,” I mean how traditional of a tiramisu recipe I wanted to share.
(In case you’re not familiar with it, Tiramisu is a classic Italian dessert made with ladyfingers or sponge cake, coffee, liqueur, and mascarpone cheese, topped with cocoa powder.)
I asked myself: Should I make the ladyfingers from scratch? Does it matter? And more importantly, do I make it with raw eggs?
What Makes My Recipe Different
My tiramisu does not use raw eggs. It’s the easiest tiramisu recipe to make — and there’s absolutely no sacrifice in flavor.
Traditional tiramisu uses raw egg yolks and sugar beaten together, then combined with raw whipped egg whites and mascarpone. I’ve tried that method, but I know many people would be turned off by the raw eggs.
Then I tested the double-boiler method (gently cooking the eggs and sugar before adding them to the mascarpone), which is common in modern recipes — The Pioneer Woman has a great version using that technique. But I found it tricky to achieve the thick, creamy layer I wanted.
So, I ultimately swapped the egg whites for fresh whipped cream, which adds richness and structure. The result is delicious, light, and foolproof. You’re going to love it!
Make sure to try my Pumpkin Tiramisu and Lemon Tiramisu too!
Ingredients You’ll Need
- Ladyfingers: Store-bought works perfectly, though you can make them from scratch.
- Mascarpone: The essential ingredient for authentic tiramisu. (If needed, you can substitute with cream cheese.)
- Coffee: I use espresso for the best flavor.
- Heavy Whipping Cream
- Granulated Sugar
- Vanilla Extract: Or imitation vanilla if you prefer.
- Cocoa Powder: For dusting on top.
A photo idea: Ingredients arranged neatly — ladyfingers, espresso, mascarpone, cocoa powder, cream, vanilla, and sugar.
How to Make Tiramisu
- Mix the creamy filling: Beat the mascarpone, cream, sugar, and vanilla together until stiff peaks form.
- Dip the ladyfingers: Combine espresso and liqueur (if using) in a shallow bowl. Quickly dip each ladyfinger on both sides — don’t let them soak.
- Layer the mascarpone: Spread half of the mascarpone mixture over the ladyfingers.
- Repeat: Add another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone mixture.
- Dust: Finish by sifting cocoa powder generously over the top.
Tip: Use a fine mesh sieve for an even, elegant cocoa finish.
What Kind of Alcohol Is Used in Tiramisu?
Tiramisu can be made with or without alcohol.
This recipe uses coffee-flavored liqueur, which enhances the espresso flavor beautifully.
- Alcohol-Free Version: Simply leave it out.
- Alternative Options: Try dark rum, brandy, or Marsala wine.
- Espresso Substitutions: Use strong brewed coffee or decaf for a milder option.
Make Ahead and Freezing Instructions
Tiramisu actually tastes even better when made ahead, allowing the flavors to meld perfectly.
- To refrigerate: Cover and chill for 2–3 days before serving.
- To freeze: Assemble completely, but do not dust with cocoa powder. Cover tightly with plastic wrap and foil. Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator, then dust with cocoa powder a few hours before serving.
Final Thoughts
This easy tiramisu is a true crowd-pleaser — creamy, flavorful, and perfectly balanced. It’s elegant enough for special occasions but simple enough to make anytime. Once you try this version, you may never go back to traditional recipes again.
Enjoy every bite of this Italian classic — and remember, dessert tastes even sweeter when shared.