Tiramisu | No Raw Egg Recipe

The best tiramisu recipe! A rich and creamy Italian dessert with espresso-soaked ladyfingers, layered between a lightly sweetened mascarpone and sprinkled with cocoa. This easy tiramisu is the ultimate “pick me up”!

The best tiramisu recipe! A rich and creamy Italian dessert with espresso-soaked ladyfingers, layered between a rich and lightly sweetened mascarpone and sprinkled with cocoa. This easy tiramisu is the ultimate “pick me up”! #tiramisu #recipe #conventional #thermomix #dessert #coffee #italian

Literally meaning “pick me up” in Italian, this incredible tiramisu dessert will do just that! Each bite has a rich and airy custard mascarpone cream, coffee flavoured sponge and a hint of liquor (optional!).

My tiramisu with cake and mascarpone is sweet, but not too sweet and is perfectly balanced with just the right amount of bitterness from the coffee and cocoa powder.

This easy recipe contains no raw eggs, making it the perfect dessert to feed a hungry crowd. And, it tastes even better the next day! Give it a try for your next special occasion, or when you are asked to “bring a dessert”.

A creamy dessert with layers of biscuits, mascarpone, coffee, whipped cream and cocoa.

Tiramisu Ingredients

To make this dessert, you will need the following ingredients;

  • Egg yolks The egg yolks are cooked by whisking them with sugar over a double boiler. The yolks give the dessert its custardy-yellow colour and thick texture. In most authentic Italian tiramisu recipes, you will also find raw, beaten egg whites. Due to the risk of salmonella in raw eggs, using them in a dessert can exclude pregnant women, young children and people with other health issues from eating it. This recipe has been prepared traditionally, although I have avoided using raw egg whites so that everyone can enjoy it. See the notes below to include egg whites, if desired.
  • Caster Sugar – also known as superfine sugar. This will dissolve when cooked with the egg yolks.
  • Mascarpone – is a rich and thick Italian cream, similar in consistency to cream cheese. This can be bought in containers from the cheese section of the supermarket (near the cream cheese).
  • Vanilla Bean Paste – a thick, rich and sticky paste with a strong vanilla flavour. I use Queen’s brand which can be bought from the baking section of any major supermarket.
  • Lady finger biscuits/sponges. Make your own, or buy them! I used Savoiardi ladyfingers which are crisp, but will soften when added to the coffee and cream. Savoiardi biscuits can be purchased from most supermarkets and grocers. Store bought varieties range from soft and spongy to hard and crunchy (like meringue). Both kinds work here. But, if using a soft sponge, use a light brush of espresso rather than dipping it into the coffee. This will stop the sponge from becoming too wet and falling apart.
  • Coffee. I used strong espresso coffee from my coffee machine at home. If you don’t have a coffee machine, you can use strong black coffee from a local café, or instant/granulated coffee mixed with boiling water.
  • Liquor. There is minimal liquor used in this recipe, and adding it is entirely optional.
Vanilla bean paste, coffee and finger biscuits on a bench.

The Best Types Of Alcohol To Use In Tiramisu

Marsala is a sweet red wine which is traditionally used in tiramisu. Either marsala or dark rum is  commonly used.

Coffee flavoured liquors like Tia Maria or Kahlua also work perfectly. Or, you can also add different flavour notes by adding your favourite liquor like Frangelico (hazelnut), sambuca, brandy or Bailey’s Irish cream.

Tiramisu Without Alcohol

If you prefer your dessert to be alcohol free, that’s fine! A tiramisu recipe without alcohol tastes just as good! Simply skip the step where liquor is added to the coffee. The rest of the recipe steps can be followed exactly the same. For a similar taste without alcohol, replace the liquor with a rum flavoured extract.

A tray of tiramisu with a piece removed on a plate.

How To Prepare Tiramisu

This recipe is incredibly easy to make and only takes about 15 minutes to prepare.

Scroll to the printable recipe card at the bottom of the post for the full method and ingredients list.

First, make the coffee, add the liquor and set it aside to cool.

Make the custard base by whisking the egg yolks and sugar in a heat-proof bowl over a pot of simmering water. This method helps to cook the eggs slowly, in a way that they won’t scramble. When ready, the mixture will double in volume and have a thick, foamy texture.

Egg yolks and sugar in a bowl
A whisk in a glass bowl over a saucepan of simmering water.
Creamy mascarpone mixture in a bowl.

Using electric or hand held beaters, beat the mascarpone together with the vanilla, until stiff peaks form.

Hand held beaters in a bowl of white creamy mixture

Continue to beat the mascarpone while adding the slightly cooled egg yolk mixture. Beat until combined and stiff.

Hand-held beaters in a bowl of creamy white mixture

Assemble the dessert! Quickly dip each lady finger into the coffee, one side at a time. Do this quickly, as the sponges will become too wet and disintegrate if they soak up too much coffee.

Savoiardi biscuits being dipped into coffee.

Place one layer of sponge fingers along the bottom of your pan. If needed, cut some ladyfingers to fill any empty spaces.

Savoiardi biscuits in a square tray with coffee next to it.

Spread half of the mascarpone/custard mixture over the cake layer. Repeat with a second layer of coffee soaked sponge fingers.

Savoiardi biscuits being layered on top of creamy mascarapone.

Pipe, or spread the remaining mascarpone layer over the top.

Whipped cream piped into a square baking tin.

Sprinkle with some unsweetened cocoa powder, or grated dark chocolate if preferred.

A piece of tiramisu on a plate with cocoa beans next to it.

Tips For Making Tiramisu

Follow these tips for the best tiramisu!

  • The lady finger sponges need to be quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the ladyfingers for too long will cause them to become too wet and fall apart. Don’t worry about the sponge being too hard. It will continue to soften in the mascarpone.
  • For chocolate tiramisu, simply grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
  • When whisking the egg yolks over heat, keep an eye on the mixture. When ready, it will double in quantity and be thick and airy.
  • Use room temperature eggs and mascarpone, as they will blend together more smoothly.
  • Beaten egg whites are used in classic tiramisu recipes to add air to the custard mixture. I have not included egg whites in this recipe, but they can still be incorporated if you are not concerned about using raw eggs. Just beat four of the egg whites (use the whites leftover from the yolks) until stiff peaks form. Fold the egg whites into the mascarpone mixture after the egg yolks have been beaten in. This step is optional.  I don’t use egg whites and find the custard to be beautifully light and airy without them!
  • Choose a large tin! This tiramisu recipe yields a large volume (20 serves) and the pan will be very full. I recommend using a deep 30cm x 30cm (12 inch x 12 inch) or 30 cm x 20 cm rectangular pan. The recipe can be halved for smaller quantities, if required.
  • This decadent coffee flavoured dessert relies on the quality of the ingredients used. If you don’t have a coffee machine at home, try picking up an espresso at your local café. Instant coffee can also be used.
  • Make ahead, where possible! This dessert is even better the next day. 4 hours minimum is required for the sponge to soften and the filling to set, but overnight is best. Cover and store in the fridge until required.
A fork with whipped cream, cocoa and lady finger biscuits on it.

Introducing Andrea from The Cooking Collective

This delicious tiramisu recipe is thanks to Andrea from The Cooking Collective who has very kindly allowed me to share her recipe with you.

Meet Andrea…

A picture of a female with long dark hair.

I am a food obsessed mum of four who is always thinking about my next meal! 

The Cooking Collective helps busy families save time and money in the kitchen by offering simple, fast and affordable family food from scratch;

·       Fast and affordable weeknight meals for busy families

·       Healthy lunchbox recipes, perfect for kids and grownups!

·       Simple recipes made from scratch using everyday ingredients

·       Additive free party food ideas for all ages

·       Tips and fun recipes to cooking with kids of all ages

·       Delicious dessert recipes. Some healthy, some not so healthy!

If you do tag along and make some of my recipes, I LOVE to see the food that you are making! It will make my day if you tag @thecookingcollectiveau on Instagram. To keep up to date with the latest family friendly recipes, pop over and join us on Facebook at The Cooking Collective or The Cooking Collective Recipe Group.

A piece of tiramisu on a plate with cocoa and whipped cream on top.

Tiramisu

The best tiramisu recipe! A rich and creamy Italian dessert with espresso-soaked ladyfingers, layered between a rich and lightly sweetened mascarpone and sprinkled with cocoa. This easy tiramisu is the ultimate “pick me up”!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: tiramisu, tiramisu without raw egg
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 20 serves
Calories: 440kcal

Ingredients

  • 315 ml (1 and 1/4 cups) strong espresso coffee liquid
  • 50 ml liquor (Tia Maria, Kahlua or Marsala) optional
  • 8 egg yolks
  • 220 g (1 cup) caster sugar
  • 800 g (3 and 1/2 cups) mascarpone see notes
  • 1 tsp vanilla bean paste see notes
  • 30-40 Savoiardi ladyfinger sponges see notes
  • cocoa for dusting
  • 200 g (1 cup) dark chocolate grated, optional
  • 500 g (2 cups) whipped cream for decorating, optional

Instructions

Conventional Method

  • Make the espresso coffee and add to a medium bowl. Add the liquor (if using). Set aside to cool.
  • Over your stove, set up a small pot of gently simmering water. Add the egg yolks and sugar to a large, heat-proof bowl. Place the bowl carefully so that it sits over the top of the pot. Using a whisk, continually beat the yolks until they become a pale yellow colour and double in volume. Note: A slight ribbon should fall from the whisk when lifted from the bowl. Transfer to a different bowl to cool slightly.
  • Using electric or hand held beaters, beat the mascarpone together with the vanilla bean paste until it forms stiff peaks.
  • While continuing to beat, add the egg yolks and beat until stiff.
  • Place the coffee, Savoiardi ladyfinger sponges and a 30 X 30 cm (12 X 12 inch) tray on a bench ready to assemble.
  • Working quickly, dip each of the sponge fingers into the coffee (1 second each side, too long will cause them to become too wet). Shake any excess coffee from the sponges and assemble them along the bottom of the pan in one layer. If there are any gaps, cut some sponge fingers to fit. (If using chocolate, sprinkle half of the chocolate shavings over the sponges.)
  • Spread half of the mascarpone mixture evenly over the sponge layer.
  • Repeat this process with the final layer of coffee soaked sponges (and chocolate, if using). For the final layer, either spread or pipe the remaining mascarpone over the top.
  • Top with whipped cream (optional) and sprinkle with cocoa powder or chocolate shavings, if you prefer.

Thermomix Method

  • Make the espresso coffee and add to a medium bowl. Add the liquor (if using). Set aside to cool.
  • Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and sugar and mix for 6 minutes, 37 degrees, Speed 4.
  • Mix for 3 minutes, Speed 3 while slowly adding the mascarpone and vanilla bean paste through the lid.
  • Place the coffee, Savoiardi ladyfinger sponges and a 30 X 30 cm (12 X 12 inch) tray on a bench ready to assemble.
  • Working quickly, dip each of the sponge fingers into the coffee (1 second each side, too long will cause them to become too wet). Shake any excess coffee from the sponges and assemble them along the bottom of the pan in one layer. If there are any gaps, cut some sponge fingers to fit. (If using chocolate, sprinkle half of the chocolate shavings over the sponges.)
  • Spread half of the mascarpone mixture evenly over the sponge layer.
  • Repeat this process with the final layer of coffee soaked sponges (and chocolate, if using). For the final layer, either spread or pipe the remaining mascarpone over the top.
  • Top with whipped cream (optional) and sprinkle with cocoa powder or chocolate shavings, if you prefer.

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • Egg yolks – use large eggs (approximately 55-60 grams each).
  • Caster sugar – also known as superfine sugar. This will dissolve when cooked with the egg yolks.
  • Mascarpone – a rich and thick Italian cream, similar in consistency to cream cheese. This can be bought in containers from the cheese section of the supermarket (near the cream cheese).
  • Vanilla bean paste – this is a thick, rich and sticky paste with a strong vanilla flavour. I use Queens brand which can be bought from the baking section of any major supermarket.
  • Ladyfinger biscuits/sponges – I used Savoiardi ladyfingers which are crisp, but will soften when added to the coffee and cream. Savoiardi biscuits can be purchased from most supermarkets and grocers. Store bought varieties range from soft and spongy to hard and crunchy (like meringue). Both kinds work here. But, if using a soft sponge, use a light brush of espresso rather than dipping it into the coffee. This will stop the sponge from becoming too wet and falling apart.
  • Espresso coffee – I used strong espresso coffee from my coffee machine at home. If you don’t have a coffee machine, you can use strong black coffee from a local café, or instant/granulated coffee mixed with boiling water.
  • Liquor. There is minimal liquor used in this recipe and adding it is entirely optional. You can omit it entirely for an alcohol-free tiramisu.
Dipping the ladyfinger sponges – the lady finger sponges need to be quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the ladyfingers for too long will cause them to become too wet and fall apart. Don’t worry about the sponge being too hard. It will continue to soften in the mascarpone.
For chocolate tiramisu – simply grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
Cooking the egg yolks – when whisking the egg yolks over heat, keep an eye on the mixture. When ready, it will double in quantity and be thick and airy.
Use room temperature eggs and mascarpone – they will blend together more smoothly.
No raw eggs – Beaten egg whites are used in classic tiramisu recipes to add air to the custard mixture. I have not included egg whites in this recipe, but they can still be incorporated if you are not concerned about using raw eggs. Just beat four of the egg whites (use the whites leftover from the yolks) until stiff peaks form. Fold the egg whites into the mascarpone mixture after the egg yolks have been beaten in. This step is optional. I don’t use egg whites and find the custard to be beautifully light and airy without them!
Use a large tin – This tiramisu recipe yields a large volume (20 serves) and the pan will be very full. I recommend using a deep 30cm x 30cm (12 inch x 12 inch) or 30 cm x 20 cm rectangular pan. The recipe can be halved for smaller quantities, if required.
Espresso coffee – this decadent coffee flavoured dessert relies on the quality of the ingredients used. If you don’t have a coffee machine at home, try picking up an espresso at your local café. Instant coffee can also be used.
Chilling time and serving – this recipe is best made ahead of time where possible! 4 hours minimum is required for the sponge to soften and the filling to set, but overnight is best. Cover and store in the fridge until required (it tastes even better the next day!).
Storing – Tiramisu can be made 1-2 days ahead and will last for around 4 days in the fridge. Tiramisu can be frozen in an airtight container for up to 3 months.

Nutrition

Calories: 440kcal | Carbohydrates: 31g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 174mg | Sodium: 54mg | Potassium: 142mg | Fiber: 1g | Sugar: 17g | Vitamin A: 931IU | Calcium: 106mg | Iron: 2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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