Eggless Tiramisu

A light, creamy, coffee-flavored Italian dessert that is made of ladyfingers dipped in coffee, layered with a whipped mixture of sugar, cream, mascarpone cheese and garnished with beautiful chocolate curls and sprigs of mint. This recipe is made without eggs or alcohol to keep it family-friendly.

4.95 from 34 votes

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Prep Time: 30

Total Time: 30

Servings: servings

Calories: 433kcal

Author: Pat Nyswonger

Ingredients

1-½ cups extra strong coffee (340 grams)
1 tablespoon instant espresso powder
24 to 36 lady fingers depending on their size *see notes
2 pounds mascarpone cheese (907 grams)
1-½ cups heavy cream (340 grams)
1 cup sugar (200 grams)
½ teaspoon almond extract
2 teaspoons vanilla
2 tablespoons cocoa powder divided
Chocolate curls for garnish see notes
Mint sprigs for garnish

Instructions

Mix coffee and espresso powder together until the espresso powder dissolves. Set the coffee mixture aside for later.
With a hand mixer or stand mixer, mix the mascarpone, sugar, almond extract and vanilla in a large bowl until smooth and well incorporated. Add the cream and whip until thick and the mixture holds stiff peaks.
Dip half of the lady fingers, one at a time into the coffee mixture and place them into the bottom of an 8 by 8 inch pan, forming a single layer. Work quickly and do not let the lady fingers become soggy (see notes).
Cover the lady fingers with ½ of mascarpone mixture. Sprinkle or sift 2 tablespoons of cocoa powder on top.
Dip the remaining lady fingers in the coffee mixture and arrange in another layer in the serving dish. Spread the rest of the mascarpone mixture on top of the lady fingers.
Transfer to the refrigerator and chill for 4-6 hours or overnight. Before serving dust the top with a very light dusting of cocoa powder and the prepared chocolate curls.

Notes

Lady Fingers are sold in specialty stores and in the bakery section of many grocery stores. The bakery sections often have soft, spongy Lady Fingers and the commercial brands are usually hard and crispy. If you use a brand that is soft and spongy, dry them out in the oven at 200°F for 20 minutes prior to dipping them in the coffee mixture. If you dip them while they are still soft and fresh, they will turn into a soggy mess and fall apart.
When dipping the lady fingers in the coffee mixture, do not submerge them or it will soak into the entire cookie and make it soggy. Simply drop them in for a second or two then roll them to the other side for 1 or 2 seconds.
If you want an "adult" version with alcohol then add a tablespoon of amaretto or rum to the coffee mixture as well as the mascarpone mixture.
Tiramisu can be prepared and refrigerated up to 2 days.
For easy chocolate curls melt 4 to 5 ounces of chocolate with a tablespoon of vegetable shortening or coconut oil. Spread it on the back of a cookie sheet. Cool in the fridge until the chocolate is firm then use a metal spatula or bench scraper to push/scrape the chocolate off the cookie sheet. If the chocolate is at the right temperature and firmness it will curl up as you scrape it off the sheet.

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