This tiramisu without eggs takes me back to Germany, where I first learned to love this dessert at the end of meals shared with friends. While that’s where my appreciation for tiramisu began, this quick and easy, no-bake version is the one I later learned to make at home in the United States.

It skips raw eggs, comes together fast, and works just as well for casual dinners as it does for special occasions.

While Germany is where I fell in love with tiramisu, this recipe is the version I later learned to make in the United States. Over time, it became my go-to way to prepare tiramisu at home—easy, no-bake, and made without raw eggs. It keeps everything I love about the dessert while fitting naturally into how I cook today.

This tiramisu without eggs still delivers those familiar layers of coffee-soaked ladyfingers, creamy mascarpone, and cocoa. It just does so in a way that’s approachable and reliable for home cooks.

Why This Tiramisu Without Eggs Is Different From the Italian Classic

Traditional Italian tiramisu uses raw egg yolks whipped with sugar and folded into mascarpone. The texture is rich and custard-like, and it’s a beautiful dessert when made well. I have made it the traditional way, but I prefer my way. 🙂

This tiramisu without eggs reflects how many home cooks adapt the recipe, especially outside of Italy. Instead of eggs, it uses whipped cream folded into mascarpone. The result is lighter, faster to prepare, and easier for people who prefer to skip raw eggs altogether.

Why I Make Tiramisu Without Eggs at Home

I use this method because it works!

• It’s quick to assemble.
• It avoids raw eggs.
• The texture stays light and creamy.
• It holds up well after chilling.

Most importantly, it feels like the kind of dessert meant to be shared, not overthought. That’s what first drew me to tiramisu years ago, and that’s why this version has stuck.

Ingredients for Tiramisu Without Eggs

This tiramisu without eggs uses simple, easy-to-find ingredients. Quality matters, especially since there’s no baking to hide shortcuts.

What You’ll Need

• 1 package ladyfingers (this Savoiardi-style work best)
• 1½ cups strong coffee or espresso, fully cooled
• 3 tablespoons Kahlúa or other coffee liqueur (optional)
• 1½ cups heavy cream, cold – I love this shelf-stable whipping cream from Trader Joes!
• ⅓ cup granulated sugar – organic cane sugar is my go-to
• 1 teaspoon vanilla extract
• 8 ounces mascarpone cheese, softened
• Cocoa powder, for dusting – go for a good quality Dutch-process cocoa powder

Tip: Brew your coffee ahead of time and let it cool completely. Warm coffee will make the ladyfingers too soft.

Why Tiramisu Without Eggs Works So Well

This tiramisu without eggs improves with time in the fridge. The layers settle, the flavors deepen, and each slice holds together cleanly. It’s ideal for entertaining, holidays, or any time you want a dessert that feels special without being complicated.

I may have learned to love tiramisu years ago in Germany, but this is the version I make now. Recipes travel just like people do. This one has followed me home, and it’s earned a permanent place at my table.

Tools That Make Tiramisu Easier

You don’t need specialty equipment, but a few tools make this recipe faster and more consistent.

Helpful tools include:

• stand mixer or hand mixer – I use this hand mixer
• medium mixing bowls – my all time favorite mixing bowls
• shallow bowl for dipping ladyfingers
• 8×8-inch baking dish
• fine-mesh sieve for dusting cocoa powder

How to Arrange Ladyfingers for Tiramisu

Arranging ladyfingers is the part that trips people up most, but it’s simpler than it looks.

Use Savoiardi-style ladyfingers. They hold their shape better and absorb coffee evenly.

Dip each ladyfinger quickly. One fast dip per side is enough. If they soak too long, they’ll fall apart and make the tiramisu soggy.

Start at one corner of the dish and work in straight rows. Place the ladyfingers snugly side by side so there are no large gaps.

If a ladyfinger doesn’t fit, break it cleanly to fill the space. Small gaps matter more than perfect rows.

Once the bottom layer is complete, spread the mascarpone mixture gently over the top. This helps lock the ladyfingers in place before adding the second layer.

Repeat the same pattern for the top layer. Consistent layering gives you clean slices and the best texture.

If you liked this easy dessert recipe, you might like these too:

No Bake Lemon Chiffon Pie for a Delicious Taste of Spring

Apple Cider Donut Bundt Cake

Sourdough Blueberry Crumb Cake