This easy, egg-free tiramisu recipe is creamy, indulgent, and perfect for any occasion. With simple ingredients like mascarpone, coffee, and ladyfingers, it’s a quick and delicious dessert that’s sure to impress. Inspired by Nigella Lawson’s classic take, this version is a lighter, fuss-free alternative for everyone to enjoy!
Ingredients Needed:
- 250ml whipping cream
- 250g mascarpone, softened
- 50g granulated sugar
- 5ml vanilla extract
- 360ml espresso or very strong coffee, cooled
- 30ml coffee liqueur (e.g., Kahlua)
- 24–28 ladyfingers (Savoiardi/Boudoir, depending on the pan size, 8×8″ or 9×9″)
- 15g unsweetened cocoa powder for dusting
How To Make Tiramisu Without Eggs?
- Whip the cream: Beat the whipping cream in a bowl until medium-stiff peaks form, then set it aside.
- Mix mascarpone and sugar: In a separate bowl, combine the mascarpone, sugar, and vanilla extract until smooth.
- Fold in the whipped cream: Gently fold the whipped cream into the mascarpone mixture using a rubber spatula, scraping the sides and bottom of the bowl. Then, beat again until smooth with an electric mixer.
- Prepare the coffee mixture: In a shallow dish, stir together the cooled espresso and coffee liqueur.
- Dip the ladyfingers: Lightly dip each ladyfinger into the coffee mixture, ensuring they don’t get soggy. Arrange a layer of dipped ladyfingers in the bottom of an 8×8″ or 9×9″ pan.
- Layer the cream mixture: Spread half of the mascarpone mixture over the cookies, smoothing it out evenly.
- Repeat the layers: Add another layer of dipped ladyfingers, followed by the remaining cream mixture.
- Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, for the best flavor and texture.
- Serve: Just before serving, dust the top with unsweetened cocoa powder.
Recipe Tips:
- Don’t Soak Ladyfingers Too Long: Quickly dip the ladyfingers in coffee. If you soak them too long, they’ll get soggy.
- Use Fresh Espresso: Freshly brewed espresso or strong coffee makes the tiramisu taste better. Instant coffee can work, but fresh is best.
- Chill Overnight: Let the tiramisu sit in the fridge overnight for the best flavor and texture.
- Whip the Cream Right: Make sure to whip the cream until it’s medium-stiff. This keeps the dessert creamy.
- Dust with Cocoa at the End: Sprinkle the cocoa on top just before serving to keep it fresh and flavorful.
How To Store Leftovers?
- Refrigerate: Let the leftover tiramisu cool to room temperature. Then cover it and store it in the fridge for up to 3 days.
- Freeze: Tiramisu can be frozen for up to 1 month. Wrap it well in plastic wrap and foil. Thaw in the fridge for a few hours or overnight before serving.
Nutrition Facts:
- Calories: 513 kcal
- Total Fat: 35.2g
- Saturated Fat: 20.5g
- Cholesterol: 178.4mg
- Sodium: 224.8mg
- Potassium: 226.2mg
- Total Carbohydrate: 42.9g
- Dietary Fiber: 0.6g
- Sugars: 27.4g
- Protein: 8.6g
Try More Nigella Lawson Recipes:
Nigella Tiramisu Without Eggs Recipe
Description
This easy, egg-free tiramisu recipe is creamy, indulgent, and perfect for any occasion. With simple ingredients like mascarpone, coffee, and ladyfingers, it’s a quick and delicious dessert that’s sure to impress. Inspired by Nigella Lawson’s classic take, this version is a lighter, fuss-free alternative for everyone to enjoy!
Ingredients
Instructions
- Whip the cream: Beat the whipping cream in a bowl until medium-stiff peaks form, then set it aside.
- Mix mascarpone and sugar: In a separate bowl, combine the mascarpone, sugar, and vanilla extract until smooth.
- Fold in the whipped cream: Gently fold the whipped cream into the mascarpone mixture using a rubber spatula, scraping the sides and bottom of the bowl. Then, beat again until smooth with an electric mixer.
- Prepare the coffee mixture: In a shallow dish, stir together the cooled espresso and coffee liqueur.
- Dip the ladyfingers: Lightly dip each ladyfinger into the coffee mixture, ensuring they don’t get soggy. Arrange a layer of dipped ladyfingers in the bottom of an 8×8″ or 9×9″ pan.
- Layer the cream mixture: Spread half of the mascarpone mixture over the cookies, smoothing it out evenly.
- Repeat the layers: Add another layer of dipped ladyfingers, followed by the remaining cream mixture.
- Chill: Cover and refrigerate for at least 4 hours, or ideally overnight, for the best flavor and texture.
- Serve: Just before serving, dust the top with unsweetened cocoa powder.
Notes
- Don’t Soak Ladyfingers Too Long: Quickly dip the ladyfingers in coffee. If you soak them too long, they’ll get soggy.
- Use Fresh Espresso: Freshly brewed espresso or strong coffee makes the tiramisu taste better. Instant coffee can work, but fresh is best.
- Chill Overnight: Let the tiramisu sit in the fridge overnight for the best flavor and texture.
- Whip the Cream Right: Make sure to whip the cream until it’s medium-stiff. This keeps the dessert creamy.
- Dust with Cocoa at the End: Sprinkle the cocoa on top just before serving to keep it fresh and flavorful.
Nigella Tiramisu Without Eggs Recipe