• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Desserts » Classic Tiramisu Recipe (Without Alcohol)

    Classic Tiramisu Recipe (Without Alcohol)

    Published: Nov 6, 2018 · Modified: Sep 6, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

    19452shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

     Melt in your mouth, perfectly flavored and miraculously rich tiramisu cake with ladyfingers. Classic tiramisu recipe without alcohol and guess what? no raw eggs involved! Need to eat more coffee? try these moist coffee cupcakes.

    [mv_video key="fclnzadn6a26bbnpltad" title="CLASSIC TIRAMISU RECIPE (WITHOUT ALCOHOL)" thumbnail="https://mediavine-res.cloudinary.com/video/upload/fclnzadn6a26bbnpltad.jpg" volume="70" doNotOptimizePlacement="true" doNotAutoplayNorOptimizePlacement="false" ratio="" jsonLd=true]
    A close up of a plate with a piece of Tiramisu

    Tiramisu

    This is the best tiramisu recipe I've ever made. An authentic tiramisu recipe with a twist for non alcoholic people. An tiramisu that is fluffy, rich, & irresistible. This is how do you make no raw egg tiramisu.

    So what is Tiramisu cake?

    In case you do not know, Tiramisu is an Italian trifle that is creamy and ethereal. It is made by dipping Italian Savoiardi cookies (Ladyfingers) in espresso and layering them with a magical, creamy filling. Finally it is dusted with cocoa powder and chilled for few hours in the fridge. You'll end up with a cake-y textured cookies flavored with espresso and topped with a lightened up, fluffy and cloudy custard like top. So delicious.
    The bad news is, I've never really tasted the classic Tiramisu as the cloudy dreamy cream usually contains some sort of alcohol, usually rum and traditionally Marsala ... how unfortunate is that!

    A big 13 by 9 inch serving pan shown with tiramisu in it along with a cup of coffee and a dusting sieve with cocoa powder in.

    A couple of months ago, or may be more, I've had my first experience with Carbonara sauce. It was not a good one though, and I am sure this was not because of the recipe but rather the recipient of the recipe :). Knowing that it had raw eggs, that is supposed to be cooked with the heat from the pasta, made it hard for the pasta to go all the way through to my stomach 🤣.
    I am not totally against consuming raw eggs, it has some rules you need to follow, but somehow this puts a pressure on me. Although, I do not have this issue when licking a cake batter or cookie dough!

    I've had Tiramisu, the easy way, many times as I've this amazing friend who makes a delicious "fake tiramisu" as we call it. She usually makes it with plain cookies like Marie, and she uses condensed milk, cream and cool whip for the cream. It was delicious, but I really wanted to taste the classic one so I googled a recipe with no alcohol and I came across really very good recipes but all of them used the raw egg method.
    Getting rid of the alcohol was not hard at all, actually the espresso and the cocoa along with some pinches of vanilla powder was more than enough.

    A serving with a fork in the plate and in the back the whole pan is showing with a cup of frothy freshly brewed coffee.

    How do I dry my ladies fingers?

    I was unable to get a hold of hard large Savoiardi cookies, all what was there in the stores was those packages of mini soft ladyfingers. If this is your case as well then you’ll need to harden those before using by either arranging them on a baking sheet, cover with kitchen towel and let it air dry overnight OR heat your oven to 250F, then turn off heat and place the baking sheet and leave it there until they harden, took me about 20 minutes.

    Can I make tiramisu the day before?

    Sure, make it without the cocoa powder, wrap it in plastic wrap and refrigerate for up to 2 days. Just take care that nothing will squish the domes. Take it out and finish the top as directed.

    How long does tiramisu last in the fridge?

    Tiramisu can survive for up 4-5 days in the fridge.

    Can I put my tiramisu in the freezer?

    Yes you can, I've done it several times. Tiramisu can keep up in the freezer for up to 3 months. I usually store left over in portions in the freezer, just to get it away from me or else  I  will probably finish it off in no time.

    How do you make tiramisu?

    For the raw eggs, we'll cook the egg yolks over a water bath, this was enough to keep my mind at ease and kept the hunting carbonara memory away 😟. So without further ado let's see what is happening here:

    Mixing egg yolks with sugar over water bath until it is pale yellow color.
    • Over a double broiler or a water bath mix egg yolks and sugar. keep stirring and cooking over low flame until it turns pale yellow as shown above.
    • Remove from heat and stir for a couple of more minutes to make sure that the mixture is no more grainy, set aside.
    Adding whipping cream to the mascarpone cheese and then beating them all to a hard peak.
    • Then beat the Mascarpone cheese to loosen it a bit then add the whipping cream. Beat until hard peak forms.
    Adding the egg yolk mixture to the mascarpone mixture and gently folding it in.
    • Now fold in the cooked egg yolks gently until everything is well combined.
    Step by step photos for making Tiramisu recipe
    • Quickly dip ladyfingers in the coffee and let excess coffee drip.
    • Place cookies side by side and continue until one layer is formed.
    • After finishing the first layer add cream, level and layer another dipped cookies on top.
    • Continue  layering cream and cookies until you end up with a nice smooth layer of cream. My 13x9 pan was filled to the top just after two layers of cookies and two layers of cream.
    The tiramisu in a 9 by 13 inch pan with piped white domes of cream on top.
    • If you wanna get that fancy domes look, just pipe some cream through a piping bag, no tips is necessary as you can see in the video.
    A serving of the tiramisu on a plate with a cut up small piece in a fork next to it.

    Now brew yourself a nice cup of coffee, set back beside your fireplace and .... enjoy a piece... or may be two :).

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises!

    A close up of a plate with a piece of Tiramisu

    No Alcohol Tiramisu.

    A classic Italian dessert made with no alcohol and no raw eggs is involved.
    4.45 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian, Mediterranean
    Diet: Halal
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Refrigerate for:: 6 hours
    Total Time: 1 hour
    Servings: 12 servings
    Calories: 478kcal
    Author: Amira

    Ingredients

    • 8 large egg yolks.
    • 1 teaspoon vanilla extract optional.
    • 1 1/3 cup sugar.
    • 1 1/2 cup mascarpone cheese room temperature.
    • 2 cups heavy whipping cream.
    • 3- 7 oz packages Italian Ladyfingers cookies Savoiardi.
    • 1 1/2 cup espresso/coffee freshly brewed .
    • Cocoa for dusting.

    Instructions

    • Start by making the espresso and leaving it to cool to room temperature.
    • In a deep bowl, mix egg yolks and sugar and vanilla if using, on top of a water bath. Stir and keep cooking for 10 minutes.
    • Remove mixture from heat and stir for another 2-3 minutes until mixture is not grainy and have a pale yellow color.
    • In a separate bowl, beat the mascarpone cheese for a minute then pour in the whipping cream and beat until hard peak forms.
    • Gently fold in the egg yolk mixture until everything is well combined.
    • Dip the cookies one at a time in the espresso to get them wet and arrange in a 13x9 dish to form one layer.
    • Spoon almost one third of the cream mixture and level the surface.
    • Repeat dipping and arranging the rest of the cookies to form the second cookies layer.
    • Spoon another half of the cream mixture and level.
    • Fill a piping bag with the rest of the cream, cut the tip and pipe domes on top of the cream to get that fancy look.
    • Cover and refrigerate 4 hours and preferably overnight.
    • Dust with cocoa powder just before serving.

    Notes

    • I’ve only found soft mini ladyfingers in grocery stores near me and I’ve used 3 packages. If this is your case as well then you’ll need to harden those before cooking by either arranging them on a baking sheet, cover with kitchen towel and let it air dry overnight OR heat your oven to 250F, then turn off heat and place the baking sheet and leave it there until they harden, took me about 20 minutes.
    • A couple of readers brought to my attention that there whipping cream did not harden enough or melted when they added the egg mixture so to avoid that you can allow the egg mixture to cool slightly and mix it in with room temperature mascarpone cheese. Whip the whipping cream alone then fold it into the mascarpone mixture  
    • I’ve also used instant coffee and mixed 3 Tablespoons with hot water and a teaspoon of sugar then let it cool down.
    • If you do not want to make those domes then make sure to add half the filling inside and half on top of the last layer, level then dust with cocoa after refrigerating.
    Recipe adapted from Ask chef Dennise

    Nutrition

    Calories: 478kcal | Carbohydrates: 39g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 265mg | Sodium: 75mg | Potassium: 104mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1281IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

    Sign up and learn more about Mediterranean flavors

    Graphic label with Tiramisu nutrition facts

    TIME TO SHOW YOU OFF!

    • A photo of a Tiramisu in a pan, made by a fan
    • A photo of a Tiramisu in a pan, made by a fan
    • A photo of a Tiramisu in a plate, made by a fan
    • A photo of a Tiramisu in a plate, made by a fan
    • A photo of a Tiramisu in a pan, made by a fan
    • A photo of a Tiramisu in a pan, made by a fan
    19452shares
    • Share
    • Tweet

    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Previous Post: « Spicy Deviled Eggs With Relish
    Next Post: How To Cook Stuffed Grape Leaves (dolmades) »

    Reader Interactions

    Comments

    1. B

      February 28, 2021 at 7:57 am

      You should put in your instructions to cool the cooked yolk mixture before folding into the cream. I’m serious, I made this last night and the cream seemed to melt resulting in a soupy mess that Larry above complained of. I’ve left this mixture in the fridge overnight hoping it’ll solidify. Fingers crossed

      Reply
      • Amira

        March 01, 2021 at 5:42 pm

        B, I haven't had that issue nor was this mentioned to me before so thanks for pointing that out and this might be Larry's problem indeed. I will update the recipe and make a note of it. Thank you again.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT AMIRA'S PANTRY

    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

    LOOKING FOR A RECIPE!

    Sign up and learn more about Mediterranean flavors

    Most Popular!

    • Basbousa (semolina cake)
    • Qatayef (Katayef) Recipe; folded pancakes with nuts
    • Qatayef Asafiri with Ashta
    • Koshari; The National Dish of Egypt
    • No Wine! Easy Shrimp Scampi Recipe
    • Kunafa (Knafeh) Recipe

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for our latest recipes

    Contact

    • Contact Us

    Copyright © 2020 - Amira's Pantry

    As an Amazon Associate I earn from qualifying purchases.