Dolcetti

Dolcetti Test Kitchen • Eggless

Eggless Tiramisu (Jain Friendly)

A layered coffee dessert built the classic way, minus the raw-egg custard step traditional recipes rely on. This version uses whipped cream folded through mascarpone instead — same rich, tiramisu flavour, made safely with pantry-friendly steps.

Sliced eggless tiramisu on a plate, dusted with cocoa powder, made with Dolcetti Eggless Savoiardi

Tiramisu is one of those desserts that seems complicated until you understand what it actually is: coffee-dipped biscuits layered with sweetened cream, chilled until it sets into distinct, sliceable layers. The tricky part in most traditional recipes isn't the assembly — it's the raw egg yolk custard that classic Italian versions call for, which puts off a lot of home cooks for food-safety reasons, and simply isn't an option for anyone following a strict vegetarian or eggless diet.

This eggless tiramisu recipe skips that step entirely. Instead of whipping raw yolks with sugar into a zabaglione, we whip cream to soft peaks and fold it through mascarpone — a technique that's actually closer to how many modern Italian pastry chefs make tiramisu today, since it's more stable, easier to get right on a first attempt, and doesn't carry any raw-egg risk.

The one ingredient that can't be substituted without changing the result is the biscuit. Real tiramisu depends on Savoiardi — a dry, crisp Italian ladyfinger biscuit baked specifically to absorb coffee without collapsing. We use Dolcetti Eggless Savoiardi here to keep the entire dessert egg-free from base to top, but our Authentic Savoiardi works identically if egg-free biscuits aren't a requirement for you.

Eggless Tiramisu

A classic Italian-style tiramisu made vegetarian, using whipped mascarpone cream and Dolcetti Eggless Ladyfinger Biscuits.

Prep Time
30 mins
Chill Time
4 hrs +
Total Time
4 hrs 30 mins
Servings
8 slices

Ingredients

  • 24 Dolcetti Eggless Savoiardi (1 packet)
  • 1½ cups strong brewed espresso or filter coffee, cooled
  • 2 tbsp coffee liqueur/rum (optional)
  • 500g mascarpone cheese, chilled
  • 1½ cups heavy whipping cream, chilled
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder, for dusting

Instructions

  1. 1. Prepare the coffee dip. Brew strong espresso or filter coffee and let it cool completely to room temperature. Stir in the coffee liqueur if using, and pour into a shallow dish wide enough to dip the Savoiardi.
  2. 2. Whip the mascarpone cream. Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently loosen the mascarpone in a separate bowl, then fold the whipped cream into it in two additions until smooth and airy. Don't overmix, or the cream turns grainy.
  3. 3. Dip the Savoiardi. Working one at a time, dip each biscuit into the cooled coffee for 1–2 seconds per side. It should darken and soften slightly but still hold its shape firmly.
  4. 4. Build the first layer. Arrange a single layer of dipped Savoiardi in the base of an 8-inch dish, trimming biscuits to fit gaps if needed. Spread half the mascarpone cream evenly over the top.
  5. 5. Repeat and smooth. Dip and layer a second row of Savoiardi over the cream, then spread the remaining mascarpone cream on top, smoothing the surface with an offset spatula.
  6. 6. Chill. Cover and refrigerate for at least 4 hours, ideally overnight, so the layers set fully and the biscuits reach their final tender texture.
  7. 7. Dust and serve. Just before serving, dust generously with cocoa powder through a fine sieve and top with chocolate shavings if desired. Slice with a knife dipped in hot water for clean edges.

Notes: For a lighter texture, sift the cocoa powder just before serving rather than the night before, as it can dissolve into the surface if dusted too early. Nutrition estimate: approximately 385 calories per slice (8 slices per pan), based on standard ingredient measures.

Tips for Perfect Eggless Tiramisu Every Time

Dip Fast, Don't Soak

The single most common mistake is over-soaking the Savoiardi. A 1–2 second dip is enough — the biscuit continues absorbing moisture from the cream while it chills, so it softens fully by the time you slice it.

Use Cold Mascarpone and Cream

Room-temperature mascarpone breaks down and turns oily when whipped. Keep both the mascarpone and cream properly chilled right up until you're ready to mix them for a stable, silky texture.

Whip to Soft Peaks, Not Stiff

Over-whipped cream turns grainy once folded into mascarpone. Stop as soon as the cream holds a soft, droopy peak — it will firm up further once combined and chilled.

Chill Longer Than You Think

Four hours is the minimum for clean slices; overnight is genuinely better. The extra time lets the biscuit layers fully soften and the flavours meld into something closer to what you'd get at a restaurant.

Variations to Try

Once you've made the base recipe once, it's easy to adapt. Swap the espresso for reduced mango purée mixed with a splash of orange juice for our Eggless Mango Tiramisu, or fold a spoonful of instant coffee powder into the mascarpone itself for an extra-bold coffee flavour throughout, not just in the dip. For individual portions, layer the same components in small glasses or jars instead of a single dish — useful for dinner parties or catering trays where portion control matters.

If you can't find coffee liqueur or prefer to skip alcohol entirely, it's genuinely optional here — the espresso alone carries plenty of flavour, and the recipe works identically without it.

Tiramisu Questions, Answered

Traditional Italian tiramisu recipes use raw egg yolks whipped with sugar into a zabaglione-style custard folded through the mascarpone. This eggless version replaces that step entirely with whipped cream, so no raw egg is used at any stage.
Because this recipe contains no raw egg, it avoids the salmonella risk associated with traditional raw-egg tiramisu. However, mascarpone and cream are unpasteurised in some products, and the coffee liqueur is optional — check your specific ingredients and consult your doctor if you have any dietary concerns during pregnancy.
Yes. The coffee liqueur in this recipe is entirely optional and can be left out without affecting the texture — the coffee dip alone provides plenty of flavour.
A runny tiramisu is usually caused by over-soaking the ladyfingers, under-whipping the cream, or not chilling the assembled dessert for long enough. Dip Savoiardi for only 1–2 seconds per side, whip the cream to soft peaks before folding, and refrigerate for a minimum of 4 hours before slicing.
Regular sponge fingers are softer and less structured than true Savoiardi, so they tend to dissolve when dipped in coffee, producing a mushy result. Savoiardi are specifically baked dry and crisp so they hold their shape after dipping, which is why they're the standard choice for tiramisu.
Tiramisu keeps well covered in the refrigerator for up to 3 days. It is not suitable for freezing once assembled, as the cream and biscuit texture degrade on thawing.
Yes — tiramisu actually improves after resting overnight in the refrigerator, as the flavours meld and the biscuits fully soften into the cream layers. It's an ideal make-ahead dessert for entertaining.
Dolcetti Eggless Savoiardi packet

Get the Biscuits for This Recipe

This recipe uses Dolcetti Eggless Savoiardi — India's first 100% vegetarian ladyfinger biscuit.

Shop Eggless Savoiardi