Easy Tiramisu Recipe (Ricotta, No Eggs)
An easy tiramisu recipe without eggs, egg whites, or egg yolks, made with just a few ingredients: ricotta cheese, mascarpone cheese, Savoiardi (ladyfingers), cocoa powder, strong coffee, dark chocolate, Marsala all’uovo (or regular Marsala wine or any other fortified wine).
This tiramisu recipe does not use eggs, but note that Marsala all’uovo contains eggs. If you’d prefer to avoid eggs entirely, you can substitute regular Marsala or rum. Marsala wine is originally from the city of Marsala in the Sicilyregion of Italy.
Tiramisu is a quintessential Italian dessert that has captured the hearts (and taste buds) of people around the world. While the classic tiramisu recipe often involves raw eggs to create a rich, creamy texture, there’s a way to make this treat without eggs—while still achieving a satisfying dessert. In this recipe, we’ll be using a blend of mascarpone cheese and ricotta cheese, along with other delicious ingredients like strong coffee, amaretto etc. and unsweetened cocoa powder.
This egg-free tiramisu is perfect for those who want to enjoy the traditional flavors of tiramisu but without worrying about raw eggs.
There are 3 components to a tiramisu recipe
- Freshly extracted espresso (or any strong coffee)
- Tiramisu cream (typically mascarpone cream)
- Cocoa powder (topping)
What Is Tiramisu?
Tiramisu is a classic Italian dessert known for its creamy texture, bold coffee flavor, and delicate sweetness. Traditionally, it’s made with layers of ladyfinger biscuits (also called sponge fingers) soaked in coffee and sometimes liqueur, then topped with a rich, creamy mixture made from mascarpone cheese, egg yolks and sugar.
Egg Free Tiramisu
In the egg-free version, we skip the raw eggs but still maintain the dessert’s signature smooth and creamy texture.
The cream filling is typically made by blending mascarpone cheese with ricotta cheese (which adds a lighter, slightly tangy flavor).
For All Tiramisu Recipes
The ladyfingers (light, sponge-like biscuits) are dipped into strong coffee and sometimes flavored with a bit of amaretto or other liqueurs like Marsala wine or rum. These soaked biscuits form the base and middle layers of the dessert, while the creamy mascarpone-ricotta mixture forms the top layers.
Finally, to complete the dessert, the top is dusted with unsweetened cocoa powder, and sometimes grated chocolate is added for extra flair.
Tiramisu Liquors
Marsala (far left) fortified wine manufactured locally (South Africa). The rest are Italian liquors. Floriovo is a fortified wine which is also used as an aperitif (brandy and eggs), then there’s Amaro Nonino (Grappa with Amaro) and the last bottle (far right) is Amaro made with herbs.
What You Need to Make This Egg-Free Ricotta Tiramisu
First, gather all your ingredients. You’ll be using mascarpone cheese and ricotta as the base of your creamy layers.
Egg-Free Tiramisu Recipe (No Eggs, No Cream)
Ingredients:
- Strong espresso coffee (cooled) The coffee flavor is one of the defining characteristics of tiramisu. It’s often brewed espresso or strong brewed coffee.
- Italian Marsala wine (or other fortified wine) adds depth of flavour, though it’s optional
- Savoirdi biscuits (ladyfingers)
- Mascarpone cheese (room temperature) A creamy Italian cheese that gives tiramisu its rich, velvety texture.
- Ricotta cheese (room temperature) Adds lightness and a slight tang to the cream mixture.
- Vanilla Extract: Enhances the dessert’s flavor.
- Natural sugar-free cocoa powder (for dusting) Makes the perfect tiramisu finis!
Ladyfinger biscuits (also called ‘savoiardi‘ in Italian, lady fingers, sponge fingers – British and boudoirs – French): These are the biscuits that are soaked in coffee and form the structure of the dessert.
Kitchen Tools (Equipment)
- Large mixing bowl
- Electric whisk (or hand mixer)
- Shallow bowl (for soaking the ladyfingers)
- Rubber spatula
- Small sieve (for dusting cocoa powder)
- Piping bag (optional, for decoration)
- Plastic wrap (for covering the tiramisu while chilling)
- Square or rectangular dish (for assembling the tiramisu)
Step-by-Step Instructions for Egg-Free Ricotta Tiramisu
1. Prepare the coffee mixture
- Brew 1 ½ cups of strong espresso coffee and let it cool to room temperature.
- Once cooled, stir in 4 tablespoons of Italian Marsala wine. Set aside.
My tip: In order to taste the liquor, add it to the coffee when the coffee has cooled down. We don’t add sugar to the coffee, just the liquor.
2. Prepare the Cream Mixture
Using a hand whisk or an electric whisk, and on low speed, whisk the mascarpone and ricotta for about 1-2 minutes then change to a spatula. Be careful not to over whisk to avoid breaking the mascarpone (whisk just until the mixture is smooth and well combined).
Here’s my tip: I start off with the mascarpone and whisk on low just to get it sort of smooth then I add 1-2 tablespoons of the ricotta, another low whisk then switch to a spatula and add the remaining ricotta. This just gives me more control.
2. Soak the biscuits
Quickly dip each Savoirdi biscuit (ladyfinger) into the coffee-Marsala mixture, making sure not to soak them too long (1-2 seconds). You want them to absorb the coffee but remain firm.
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3. Assemble the tiramisu
- In a serving dish, arrange a layer of soaked Savoirdi biscuits at the bottom.
- Spread a generous layer of the mascarpone-ricotta mixture over the biscuits.
- Repeat the process with another layer of soaked biscuits and the remaining cream mixture, creating a second layer.
Here’s my tip: Sprinkle a little cocoa in-between the layers.
4. Chill the tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the dessert to firm up.
Just before serving, dust the top of the tiramisu generously with natural sugar-free cocoa powder using a fine sieve.
Here’s my tip: Add shaved bits of dark chocolate. I use a vegetable grater or a cheese slicer but there are many other tools you can use. For fine chocolate shavings, I would suggest a microplane zester. I’ve used a spice grinder and a coffee grinder (just make sure it’s clean with no spice or coffee bits still inside). I honestly always come back to my cheap vegetable slicer!
Once the tiramisu has chilled, it’s time to finish it off. Just before serving, dust the top with unsweetened cocoa powder using a sieve. This will give your tiramisu the classic, velvety cocoa finish that’s both visually stunning and adds a bit of bitterness to balance the sweetness of the cream.
Optional Extra: For extra decoration, you can use a piping bag filled with whipped cream to add some elegance.
Tiramisu on a plate with mascarpone and ricotta
A great Italian classic ‘dolce’ dessert that is loved by the world over, this Tiramisu which translates to ‘lift me up‘ is a pleasure to make.
Like most old recipes, it has a million stories, been made over lifetimes and generations and recipes like that, always require just that little extra ‘love’ and ‘time’.
Tips for the Best No-Egg Ricotta Tiramisu
- Room temperature ingredients: Make sure your mascarpone cheese and ricotta are at room temperature before mixing. This ensures they blend together smoothly and create a creamy texture.
- Don’t skip the coffee: The strong coffee is essential for flavor, so use freshly brewed coffee or espresso for the best results.
- Don’t over-soak the ladyfingers: Only dip the ladyfingers into the coffee mixture for 1-2 seconds. Too long, and they will become too soggy; too short, and they won’t absorb enough flavor.
- Layer with care: Make sure your layers are even for a professional finish. This will give your tiramisu the perfect texture and appearance when sliced.
- Chill well: The longer the tiramisu chills, the better the flavors will develop. Aim for at least 4 hours in the fridge, but if you can wait overnight, it’s worth it.
- Customize the flavor: Feel free to experiment with different liqueurs. Marsala wine, dark rum, or even Kahlúa can all bring a unique twist to your tiramisu.
Ladyfinger biscuits (also called ‘savoiardi‘ in Italian, lady fingers, sponge fingers – British and boudoirs – French)
Why This No-Egg Ricotta Tiramisu Is the Perfect Dessert
This egg-free version of ricotta tiramisu is ideal for people who prefer to avoid raw eggs but still want to enjoy the rich, creamy texture and robust flavors of the classic dessert. This delicious dessert is perfect for any occasion—whether you’re hosting a dinner party, celebrating a special event, or having a sweet treat at the end of a meal.
The best part? It’s easy to make and requires no complicated steps, making it accessible for beginner cooks as well as seasoned bakers.
Why Tiramisu Is Such A Loved Dessert
Tiramisu has a wonderful balance of sweetness, bitterness, and creaminess.
The egg-free version of tiramisu maintains all the flavors and textures of the classic version, but with a little extra peace of mind, as it’s made without any raw eggs.
So, even without eggs, tiramisu remains a beloved dessert that is easy to make and perfect for any occasion!
Enjoy, and buon appetito!
More Italian Favourite Recipes
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Easy Tiramisu Recipe (Ricotta, No Eggs)
Equipment
- 1 Large mixing bowl
- 1 Electric whisk (or hand mixer)
- 1 Shallow bowl or dish for soaking the ladyfingers
- 1 Rubber spatula
- 1 Small sieve for dusting cocoa powder
- 1 Piping bag (optional, for decoration) or use the back of a spoon and a fork for decorating
- 1 Plastic wrap (for covering the tiramisu while chilling)
- 1 Square or rectangular dish for assembling the tiramisu
Ingredients
Coffee
- 1 1/2 cups strong espresso coffee, cooled
- 4 tbsps. Italian Marsala wine (or other fortified wine)
- 250 grams Savoirdi biscuits (ladyfingers)
- 250 grams mascarpone cheese (room temperature)
- 250 grams ricotta cheese (room temperature)
- 1 tsp vanilla extract
- Natural sugar-free cocoa powder (for dusting)
Instructions
- Prepare the coffee mixture: Brew 1 ½ cups of strong espresso coffee and let it cool to room temperature.Once cooled, stir in 4 tablespoons of Italian Marsala wine. Set aside.1 1/2 cups strong espresso coffee, cooled, 4 tbsps. Italian Marsala wine (or other fortified wine)
- Prepare the cream mixture: In a large mixing bowl, combine the 500 grams of mascarpone cheese and 500 grams of ricotta cheese.Using a hand whisk or an electric whisk, mix them together on low speed for about 1-2 minutes until smooth and creamy. Be careful not to overwhisk to avoid breaking the mascarpone (whisk just until the mixture is smooth and well combined). Add the vanilla extract, one soft mix and done.250 grams mascarpone cheese (room temperature), 250 grams ricotta cheese (room temperature), 1 tsp vanilla extract
- Soak the biscuits: Quickly dip each Savoirdi biscuit (ladyfinger) into the coffee-Marsala mixture, making sure not to soak them too long (1-2 seconds). You want them to absorb the coffee but remain firm.250 grams Savoirdi biscuits (ladyfingers)
- Assemble the tiramisu: In a serving dish, arrange a layer of soaked Savoirdi biscuits at the bottom. Spread a generous layer of the mascarpone-ricotta mixture over the biscuits. Repeat the process with another layer of soaked biscuits and the remaining cream mixture, creating a second layer.
- Chill the tiramisu:Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the dessert to firm up.
- Finish with cocoa:Just before serving, dust the top of the tiramisu generously with natural sugar-free cocoa powder using a fine sieve.Natural sugar-free cocoa powder (for dusting)
Notes
Here’s a guide to the recipe time:
Prep Time: 30 minutes- Assembling the tiramisu (mixing the cream, soaking the ladyfingers, layering everything): 20-25 minutes
- Chilling time: Ideally, the tiramisu should be chilled for at least 4 hours, or overnight, for the best results. The prep time does not include chilling.
Total Time: 30 minutes (prep time) + 4 hours (chill time) = 4 hours 30 minutes total
If you prefer to serve it the same day, you can still make it in advance and let it chill for a few hours, but it will taste even better the next day when all the flavors have had time to meld together. Serving Tips:- For extra flavor, garnish with grated chocolate or chocolate shavings.
- You can serve the tiramisu in individual portions or in a large dish to be sliced.
- Enjoy with a cup of coffee or a glass of dessert wine!
