This No Raw Egg Tiramisu layers espresso and Kahlua soaked savoiardi with a velvety mascarpone custard, finished with a dusting of cocoa. The egg yolks are gently cooked on the stovetop or in the Thermomix, so it's a dessert you can make with confidence and serve the next day. If you love a creamy coffee dessert, try my Mini Kahlua Tiramisu or my Strawberry Trifle too.
A Quick Look At The Recipe
✅ Recipe Name: No Raw Egg Tiramisu
🕒 Ready In: 4 hours 20 minutes (20 minutes prep plus at least 4 hours chilling)
👪 Serves: 12
🍚 Calories: 472kcal per serve
🥣 Main Ingredients: espresso coffee, savoiardi ladyfingers, mascarpone, egg yolks, caster sugar, vanilla bean paste and Kahlua (optional)
📖 Dietary Info: No bake, no raw egg, alcohol optional, Thermomix method included
⭐ Why You'll Love It: A make ahead dessert with just 8 ingredients that tastes even better the next day!
SUMMARIZE & SAVE THIS CONTENT ON
This recipe is a definite keeper. Made this for my dinner party tonight. It was a hit and I was asked for the recipe! So easy to make and so very delicious!
Michelle
Tiramisu literally means "pick me up" in Italian, and this one does just that! Every bite has a lightly sweetened, wonderfully rich mascarpone filling with coffee flavoured ladyfinger sponges and a hint of coffee liqueur (which is completely optional). It's sweet but not too sweet, perfectly balanced by the bitterness of the coffee and cocoa.
Because it can be assembled 1 to 2 days before serving, it's my go to when I'm asked to "bring a dessert" to Christmas lunch, a dinner party or a birthday. This delicious recipe was shared with us by my friend Andrea at The Cooking Collective, and you can meet her at the end of the post.
Why You're Going To Love This Recipe
- Quick to prepare: just 8 ingredients and about 20 minutes of prep.
- No bake: there's no need to turn on the oven. The fridge is where the magic happens!
- Make ahead: it actually gets better as it rests, so the flavours and smooth texture can develop.
- No raw eggs: there are no raw egg whites, and the egg yolk custard is heated over a double boiler or in the Thermomix.
- Stovetop and Thermomix: you'll find both methods in the recipe card at the bottom of the post.
Jump to:
- A Quick Look At The Recipe
- Why You're Going To Love This Recipe
- No Raw Egg Tiramisu Ingredients
- Tiramisu Variations
- Equipment You'll Need
- How To Make No Raw Egg Tiramisu
- Top Tip
- Recipe Tips
- Storing And Freezing Tiramisu
- No Raw Egg Tiramisu FAQs
- Introducing Andrea From The Cooking Collective
- More Easy Dessert Recipes
- No Raw Egg Tiramisu
No Raw Egg Tiramisu Ingredients
You'll find the full quantities in the recipe card below. Here's what to know about the key ingredients:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Espresso coffee: freshly brewed espresso is best. If you don't have a coffee machine at home, pick up a strong black coffee from your local café or use a strongly brewed instant coffee.
- Savoiardi ladyfinger sponges: these sweet, dry, finger shaped Italian biscuits soften into a lovely sponge cake texture under the custard. You can make your own or buy them from most supermarkets. Choose the hard, crunchy kind with a sugar coating. I used Dolce Verona brand.
- Mascarpone: a rich, thick Italian cream with a similar consistency to cream cheese. You'll find it in the cheese section of the supermarket or at most delis. Use regular, full fat mascarpone for best results.
- Vanilla bean paste: adds a lovely warm vanilla flavour to the mascarpone custard.
- Kahlua: I use Kahlua, but Tia Maria or any similar coffee liqueur works too. Only a little is used, and it's entirely optional.
Tiramisu Variations
- Chocolate tiramisu: finely grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
- Alcohol free: simply skip the liqueur. For a similar taste, add a couple of drops of rum flavoured essence to the coffee.
- Swap the liqueur: use dark rum or Marsala (a sweet wine traditionally used in tiramisu), or add a different flavour with Frangelico, brandy or Baileys Irish Cream.
- Pregnancy friendly version: use pasteurised eggs, or make sure the egg mixture reaches at least 75°C (167°F). The Thermomix method in the recipe card includes the 75 degree steps.
- Chocolate shavings: top with dark chocolate shavings instead of cocoa powder.
Equipment You'll Need
- A medium saucepan and a heatproof bowl that sits snugly over the top (so no steam escapes underneath) for the double boiler. Or use your Thermomix.
- Electric beaters or a whisk.
- An 18cm x 29cm rectangular dish (or slightly smaller) that's at least 6cm deep.
How To Make No Raw Egg Tiramisu
There are just 2 parts to tiramisu: coffee soaked ladyfingers and a mascarpone custard. Each is layered twice, then the whole dessert is dusted with cocoa. The full method, including the Thermomix steps, is in the recipe card below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Set up a double boiler. Add the egg yolks and sugar to a heatproof bowl that fits snugly over a saucepan of gently simmering water. The bottom of the bowl shouldn't touch the water.
- Beat the yolks. Keep beating for 5 to 7 minutes until the mixture is pale, fluffy and roughly doubled in volume. Remove from the heat and cool slightly.
- Add the mascarpone. Add the mascarpone and vanilla bean paste and beat on low speed until stiff.
- Prepare the coffee. Mix the espresso and Kahlua (if using) in a bowl and set aside to cool. You can do this before making the custard.
- Dip the ladyfingers. Working one at a time, quickly dip each side of a ladyfinger into the coffee mixture. One second each side is plenty.
- Line the dish. Arrange the dipped ladyfingers in a single layer over the bottom of the dish. If there are any gaps, cut some sponge fingers to fit.
- Add the custard. Spread half of the mascarpone custard evenly over the ladyfingers.
- Repeat the layers. Dip the remaining ladyfingers and layer them over the mascarpone.
- Finish and chill. Spread or pipe the remaining mascarpone over the top. Cover and refrigerate for at least 4 hours (overnight is best), then dust with cocoa powder just before serving.
Top Tip
Don't over soak the ladyfingers! They soak up a LOT of liquid very quickly, so give each side a light one second dip rather than a soak. Don't worry if they still feel firm, as they'll keep softening while the tiramisu chills.
Recipe Tips
- Keep an eye on the egg yolks: beat them continually while they're over the heat. When they're ready, the mixture will have doubled and be pale, thick and airy.
- Use a snug bowl: on the stovetop, make sure the heatproof bowl fits snugly over the saucepan without steam escaping, and that the bottom of the bowl doesn't touch the water.
- Go for real espresso: instant coffee works, but the coffee flavour won't be quite the same. A takeaway espresso from your local café is a great shortcut.
- Make it the day before: trust me, it tastes even better the next day! An overnight chill gives the perfect consistency and lets the flavours develop.
- Cutting: this recipe makes 12 slices, but you can cut it larger or smaller to suit.
Storing And Freezing Tiramisu
- Make ahead: assemble it 1 to 2 days before serving and keep it covered in the fridge.
- Store: covered in the fridge for up to 4 days.
- Freeze: wrap pieces in cling wrap and place them in an airtight container for up to 3 months. Thaw overnight in the fridge, or enjoy it partially frozen like an ice cream cake!
No Raw Egg Tiramisu FAQs
Yes! This recipe has no raw egg whites, and the egg yolks and sugar are beaten over a double boiler (or in the Thermomix) until pale, fluffy and doubled in volume before the mascarpone goes in.
If you're making it while pregnant, use pasteurised eggs, or make sure the egg mixture reaches at least 75°C (167°F) over the double boiler. The Thermomix method in the recipe card includes a pregnancy friendly variation that heats the eggs to 75 degrees.
Absolutely! The Thermomix whips the egg yolks and sugar with the Butterfly whisk, then mixes in the mascarpone and vanilla. You'll find the full Thermomix method in the recipe card.
Chill it for at least 4 hours so the sponges soften and the filling sets. Overnight is best for the perfect consistency and flavour.
Tiramisu can be made 1 to 2 days in advance and stored (covered) in the fridge. It can be refrigerated for up to 4 days.
Yes! If you prefer your dessert to be alcohol free, simply skip the step where the liqueur is added to the coffee and follow the rest of the recipe as normal. For a similar taste without the alcohol, add a couple of drops of rum flavoured essence.
Tiramisu can be frozen for up to 3 months. To freeze, wrap pieces in cling wrap and place them into an airtight container. Thaw overnight in the refrigerator and serve. It can also be eaten partially frozen, similar to an ice cream cake!
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.
Hello! My name is Andrea and I am a food obsessed mum of four who is always thinking about my next meal!
My goal is to save you time and stress in the kitchen. Because I understand that life is busy, The Cooking Collective delivers food that is simple and fast, while still being flavourful, fresh and affordable.
At The Cooking Collective, you will find:
- Simple recipes that are easy to make, but don't sacrifice on flavour.
- Quick and easy dinners for busy weeknights, with meals that the whole family will love.
- Fresh, real foods made from scratch using affordable, everyday ingredients.
- Fun recipes to make with kids, as well as easy and healthy lunchbox recipes that will save you time on busy school mornings.
- Tried and tested air fryer recipes that the whole family will love.
- Recipe ebooks that will help to save you time and stress in the kitchen.
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 or, to stay up to date with the latest recipes, pop over and join us on Facebook.
More Easy Dessert Recipes
If you love this creamy coffee dessert, I think you'll enjoy these too!
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No Raw Egg Tiramisu
Ingredients
- 250 ml (250g) espresso coffee 1 cup
- 40 ml (40g) Kahlua optional
- 6 large egg yolks
- ¾ cup (165g) caster sugar
- 750 grams mascarpone 3 cups
- 1 teaspoon vanilla bean paste see notes
- 30 Savoiardi ladyfinger sponges see notes
- cocoa powder for dusting
Instructions
Conventional Method
- Make the espresso coffee and add to a medium bowl. Add the Kahlua (if using). Set aside to cool.
- Over your stove, set up a small saucepan of gently simmering water. Add the egg yolks and sugar to a large, heat-proof bowl that will fit snugly over the saucepan without allowing steam to escape.
- Place the bowl carefully over the saucepan, making sure the bottom of the bowl does not touch the boiling water. Using electric beaters (or a whisk), continually beat the yolks and sugar over the heat until they become pale, fluffy and roughly double in volume. Allow to cool slightly.
- Using electric beaters on low speed, add the mascarpone and vanilla bean paste to the egg yolk mixture and beat until stiff.
To assemble:
- Place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
- Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
- Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If there are any gaps, cut some sponge fingers to fit.
- Spread half of the mascarpone mixture evenly over the top of the sponge layer.
- Repeat this process with a final layer of coffee soaked sponges. For the final layer, either spread or pipe the remaining mascarpone over the top.
- Cover and refrigerate for at least 4 hours (or overnight is best).
- Top with a sprinkle of cocoa powder or some dark chocolate shavings, if you prefer.
Thermomix Method
- Make the espresso coffee and add to a medium bowl. Add the Kahlua (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. Pregnancy-Friendly Variation: if you are preparing this while pregnant, the temperature of the eggs should reach 75 degrees celsius. Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and caster sugar and mix for 4 minutes, 37 degrees, Speed 4. Scrape down the sides of the bowl and mix for a further 2 minutes, 75 degrees, Speed 4. If the machine has not reached 75 degrees by the end of the cooking time, cook for a further 1 minute, 75 degrees, Speed 4.
- Set the machine to mix for 3 minutes, Speed 3. While the blades are turning, slowly adding the mascarpone and vanilla bean paste through the MC hole.
- Meanwhile, place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
- Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
- Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If there are any gaps, cut some sponge fingers to fit.
- Remove the Butterfly from the Thermomix bowl. 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.
- Cover and refrigerate for at least 4 hours (or overnight is best).
- Top with a sprinkle of cocoa powder or dark chocolate shavings, if you prefer.
Notes
- Espresso coffee - freshly brewed espresso coffee is best for this recipe. If you don't have a coffee machine setup at home, you can pick up a strong black coffee from your local café, or alternatively use a strongly brewed instant coffee from home.
- Ladyfinger sponges - also known as savoiardi in Italian, ladyfingers are a delicate Italian cookie, often used in desserts like tiramisu, charlotte cakes and trifle. Made with a light sponge cake batter, they are sweet, dry and finger-shaped. You can make your own, or purchase them from most supermarkets. If you are using the store-bought version, make sure they are the hard and crunchy version (similar to a hard meringue consistency) that have a hard sugar coating. I used Dolce Verona brand. When layered under cream or custard, they will soften and develop a lovely, cake-like texture.
- Don't over-soak the ladyfingers! Both sides of the sponges need to be very quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the sponges for too long will cause them to become wet and fall apart. Don't worry about the sponge being too hard, as they will continue to soften while chilling.
- For chocolate tiramisu, finely grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
- Keep an eye on the egg yolks. They should be continually beaten while over the heat. When they are ready, the mixture will double in quantity and be pale, thick and airy.
- If cooking on the stovetop, make sure the heatproof bowl fits snugly over the top of the saucepan, without steam escaping. Importantly, the bottom of the bowl should not touch the boiling water.
- If you don't have access to an espresso machine, try picking up an espresso from your local café for best results. Instant coffee can be used, but the decadent coffee flavour won't quite be the same.
- Make it ahead! Trust me! This dessert tastes even better the next day. 3 hours minimum is required for the sponge to soften and the filling to set, but keeping it in the fridge overnight will allow it to reach the perfect consistency and the flavours to develop and mingle.
- While this dessert contains no raw eggs, if consuming while pregnant the eggs should be pasteurised, or the temperature of the egg mixture over the double boiler should reach at least 75 C/167 F to kill any potentially harmful bacteria.
- This recipe makes 12 slices, but can be cut larger or smaller depending on requirements.
- Storage; Tiramisu can be made 1-2 days in advance and stored (covered) in the fridge. It can be refrigerated for up to 4 days.
- Alcohol free; If you prefer your dessert to be alcohol-free, that's fine! Simply skip the step where the liquor is added to the coffee. The rest of the recipe steps can be followed as normal. For a similar taste without the alcohol, you could add a couple of drops of a rum-flavoured essence.
- Freezing; Tiramisu can be frozen for up to 3 months. To freeze, wrap pieces in cling wrap and place it into an airtight container. Thaw overnight in the refrigerator and serve. It can also be eaten partially frozen, similar to an ice cream cake!
Gala says
My test run went perfectly fine. But every time I tried it again, the lady fingers came up floating and were „naked“ on the top of the dessert. What am I doing wrong?
Natalie says
Great recipe, made it in thermomix, I’m pregnant so thanks for all the alternatives for egg yolks. Tastes amazing!!
Lucy says
Fantastic! And congratulations!
Michelle Dawson says
This recipe is a definite keeper. Made this for my dinner party tonight. It was a hit and I was asked for the recipe! So easy to make and so very delicious!
Lucy says
Fantastic!!!