Classic Tiramisu without Raw Eggs

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This tiramisu keeps the classic layers of espresso-soaked ladyfingers, mascarpone cream and cocoa, while avoiding the source’s raw-egg method. Whipped cream lightens the mascarpone and gives the dessert a stable, no-raw-egg filling. Dip each biscuit very briefly so it stays structured, and use cold espresso to prevent the cream from softening. A small amount of amaretto is optional; leave it out for an alcohol-free dessert. Chill at least six hours, preferably overnight, so the layers set before serving. Brew espresso and cool completely. Stir in optional amaretto. Beat cold cream, icing sugar and vanilla to soft peaks. In a separate bowl, gently loosen mascarpone with a spatula. Fold in whipped cream in 2 additions until smooth.

Recipe card

Classic Tiramisu without Raw Eggs

Espresso-soaked ladyfingers layered with mascarpone whipped cream and cocoa, without raw eggs.

Prep 25 minCook 0 minTotal 385 minYield 8 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Electric mixer, two mixing bowls, spatula, shallow 20 cm serving dish, sieve

Ingredients

500 g mascarpone, chilled 300 ml heavy cream, cold 100 g icing sugar 1 tsp vanilla extract 300 ml strong espresso, cooled 200 g ladyfinger biscuits 30 ml amaretto, optional 2 tbsp unsweetened cocoa powder

Instructions

1. Prepare coffee

   Brew espresso and cool completely. Stir in optional amaretto.

2. Whip cream

   Beat cold cream, icing sugar and vanilla to soft peaks.

3. Make mascarpone cream

   In a separate bowl, gently loosen mascarpone with a spatula. Fold in whipped cream in 2 additions until smooth.

4. Dip biscuits

   Quickly dip each ladyfinger in coffee, about 1 second per side. Arrange a layer in a 20 cm dish.

5. Layer dessert

   Spread half the mascarpone cream over biscuits. Repeat with remaining biscuits and cream. Cover and refrigerate at least 6 hours.

6. Finish

   Dust generously with cocoa just before serving.

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How to tell when it is ready

Cream is smooth and holds soft peaks; tiramisu is chilled until layers are set.

Tips

• Use cold mascarpone and cream.
• Cool espresso completely before dipping.
• Dip ladyfingers very briefly.
• Dust cocoa on just before serving.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with espresso.
• Add a few dark chocolate shavings.
• Offer fresh raspberries.
• Serve small chilled portions after dinner.

Make ahead

Prepare suitable components ahead and store them safely. Keep covered and refrigerated up to 3 days; do not freeze for best texture.

Storage

Keep covered and refrigerated up to 3 days; do not freeze for best texture.

Food safety

Contains dairy and caffeine. Keep refrigerated and use within 3 days. This adaptation contains no raw eggs; keep chilled and do not leave out longer than 2 hours.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store classic tiramisu without raw eggs?

Keep covered and refrigerated up to 3 days; do not freeze for best texture.

Serve with espresso. Keep covered and refrigerated up to 3 days; do not freeze for best texture.