Best Italian Tiramisu recipe - delicious Tiramisu without raw eggs

Tiramisu without raw eggs: A super easy and delicious classic Italian tiramisu recipe but without raw eggs, for an even easier process and delicious result!

Ciao, my dear friends!

Today, I am sharing with you one of the most beloved desserts of Italy—tiramisu! This creamy, coffee-soaked delight is a classic in every Italian home, and I promise, once you make it, it will become a favorite in yours too.

Traditionally, tiramisu is made with raw eggs, whipped into a silky, rich cream.

But I know that not everyone has access to fresh, safe eggs to use raw, or maybe you just don’t want the extra chore of pasteurizing them yourself.

So today, I will show you how to make a delicious, authentic tiramisu without raw eggs!

Yes, it is authentic also done this way! I am Italian and this is a common way to make it in Italy – it is one of the authentic ways to make it!

Now, let me tell you a little secret—you won’t miss the raw eggs at all.

This version still gives you that wonderful, creamy texture and rich flavor, but with a simpler and safer method.

Instead of whipping raw eggs with sugar, we’ll use a combination of mascarpone cheese and whipped cream to get that smooth, airy consistency. The rest? Just like the traditional recipe!

Ladyfingers soaked in espresso, layers of creamy filling, and a generous dusting of cocoa powder on top.

The beauty of tiramisu is that it’s so easy to make and requires no baking at all.

You can prepare it in advance, let it chill, and then serve it when you need it—perfect for when you have guests or just want to treat your family to something special.

Plus, the flavors get even better the next day, when everything has had time to blend together.

Table of Contents

Ingredients

1 box of savoiardi biscuits / egg free Lady finger biscuits (about 300 gr)
250 gr mascarpone
200 ml whipped cream
100 grams icing sugar (½ cup)
2 small espresso cups of coffee
Milk: juts enough to stain and dilute the coffee, about 1/4 of the amount of coffee you use. If you prefer to make the tiramisu lighter in terms of caffeine, you can also dilute the coffee with hot water
100 gr dark cocoa powder or chocolate for dusting

Tools

A big bowl for mixing and a suitable wooden spoon (or similar material)

A large plate for your coffee soak

A grater for the dark chocolate, if needed

A tray for serving / individual cups for serving

Method

Put your mascarpone in a large bowl a use a wooden spoon the flat attachment to your mixer to turn it into a soft cream (mascarpone is rather stiff, straight out of the tub).

Once it is creamy, add you sugar and mix.

Finally, add the whipped cream: make sure you mix gently with an upward motion so that your cream doesn’t deflate too much as it mixes with the heavier mascarpone (if it deflates a little is no problem, it may even add to the creaminess!).

When done, leave it aside and turn your attention to your biscuits.

The a large plate and pour into it your coffee and milk. One by one, out your savoiardi biscuits in the coffee, let them quickly sook up a bit of it and then place them one beside the other in your tiramisu serving tray.

Need to know: savoiardi soak up a lot of coffee very quickly so you need to be fast here! Just gently put one in the coffee plate, and as soon as the bottom of the biscuit start soaking, take it away and place it in the tray.

Create one layer of biscuits, then with your wooden spoon, smooth over it a generous layer of your cream. Keep alternating biscuits / cream layer until you are done.

Finally, grate your dark chocolate on top and put in the fridge until the following day (you can also eat it after a couple of hours in the fridge bu the flavors settle better if it stays in the fridge overnight!).