Last Updated on August 17, 2022
For those who are allergic to eggs, you may be struggling to find a tiramisu recipe without eggs. However, it’s absolutely possible – and it can be just as delicious!
Eggs are a vital ingredient in a tiramisu recipe. However, tiramisu does not have to include eggs at all. Many tiramisu recipes exclude eggs, and for good reason too!
Egg tiramisu recipes are great, but tiramisu doesn’t have to include eggs at all! So if you’ve never tried the tiramisu recipe without eggs, give this recipe a try and see what you think.
Tiramisu Recipe Without Eggs
Ingredients
- 6 ladyfingers
- 150g mascarpone cheese
- 2 tbsp espresso coffee
- 1/4 cup superfine sugar
- 30ml marsala wine
- 300ml fresh double cream
- 1 tbsp cocoa powder
Instructions
Step 1: Whip and reserve
Firstly, you need to whip the cream. You can use a mixer, or do it by hand (although that way takes a little more time). The trick is to whip it slowly until you get that rich, fluffy and airy texture.
Once it’s whipped, keep it in the fridge until ready to use.
Step 2: Combine
Next, place the mascarpone cheese in a large bowl and mix with the sugar until it’s creamy and fully combined.
Step 3: Mix
Slowly add the whipped cream into the mascarpone mixture. Add a third of the whipped cream at a time, and gently fold it in with a spatula. This is to help your whipped cream not lose its fluffiness.
With the tiramisu cream ready, it’s time to assemble the dessert.
Step 4: Dip and layer
In a small baking dish mix the marsala with the cold espresso coffee. Dip each ladyfinger for 1 second on each side into this mixture, but don’t let them become soggy. Then place each ladyfinger in the baking dish, and continue the process until the whole base is covered with ladyfingers.
Step 5: Spread the cream mixture
Spread half of the cream mixture over the ladyfinger base ensuring they are evenly covered. Use a spatula or a large spoon to help you with the application. Repeat the process of soaking the ladyfingers in the marsala and coffee mixture, then layer them over the cream.
Finally, add the remaining cream mixture on top of the ladyfingers and spread it evenly all over.
Step 6: Let it set
Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours; it works even better if you leave it overnight.
Step 7: Enjoy!
Dust with cocoa powder, and your dessert is ready to serve.
Does Tiramisu Always Have Raw Eggs?
Eggs can be a vital ingredient in tiramisu recipes, but tiramisu doesn’t have to include eggs at all.
A question that often comes up is, is raw eggs in tiramisu make you sick?
Salmonella is a bacteria that lives in the digestive tract of humans and other warm-blooded animals and is present in raw eggs unless they’ve been pasteurized. You do this by heating them to 144°F (62°C) for 3 minutes. If this bacteria is triggered by eating a tiramisu made from raw eggs, food poisoning will occur forcing an individual to experience symptoms such as diarrhea, vomiting, and stomach pain.
Many people are sensitive to raw or partially cooked eggs. Raw egg whites can contain salmonella, which can make you very sick if ingested by humans. Because of this risk, it’s best practice to pasteurize your eggs before making tiramisu with them, even if they’re farm-fresh eggs. This is done by adding the whole egg into a bowl with the boiling sugar syrup; this will essentially “cook” it so any risk is eliminated.
How to pasteurize eggs
- Take a bowl and add around 1 cup of sugar; this should be enough to make a “syrup” when heated.
- Boil water separately in a pot or tea kettle while you prepare the eggs.
- Add an egg into the bowl with the sugar syrup, and stir it all around for about a minute so that it’s fully covered by the hot sugar syrup solution.
- Keep stirring vigorously for a few minutes.
- Remove from heat and allow eggs to cool before continuing tiramisu recipe prep work.
Final Thoughts
The good thing about this tiramisu recipe is that it’s completely eggless, so you can enjoy it without having to worry about getting sick from eating raw eggs! Not everybody is a lover of eggs – some like them, while others loathe them. Some delicious snacks require eggs, but others like tiramisu can be made even without eggs and still be yummy.
If you want to make tiramisu with eggs, be sure to use pasteurized eggs (heated at 62°C) which are available in grocery stores, and will clearly be labeled as pasteurized.
What are you waiting for? Go try our tiramisu recipe without eggs! Feel free to let us know in the comments below how your tiramisu turns out.
Read more about Tiramisu Recipe With Ricotta Cheese
Frequently Asked Questions
How long can you keep tiramisu without eggs?
Tiramisu without eggs should not be kept for longer than one day at room temperature, if made fresh! If refrigerated, it can last several more days, if stored in an airtight container.
Be careful to use it within the storing period to avoid throwing it away or consuming it when inedible.
Can I get salmonella from tiramisu?
Salmonella poisoning is associated with eating raw, unpasteurized eggs. As mentioned above, salmonella poisoning can be avoided if the tiramisu recipe includes pasteurized eggs.
It's really up to the individual whether they want to take the risk and eat tiramisu without pasteurizing the eggs or not. If you do decide to make tiramisu without pasteurizing the tiramisu ingredients and if you do get sick, consult a doctor immediately for treatment.
How do you pasteurize eggs at home for tiramisu?
You can pasteurize eggs at home by heating tiramisu eggs to 144°F (62°C) for 3 seconds. This is done by boiling tiramisu eggs in hot water in a pot for three minutes.
Tiramisu Without Eggs
Ingredients
- 6 ladyfingers
- 150 ml mascarpone cheese
- 2 tbsp espresso coffee
- 1/4 cup super fine sugar
- 30 ml marsala wine
- 300 ml fresh double cream
- 1 tbsp cocoa powder
Instructions
- Firstly, you need to whip the cream. You can use a mixer, or do it by hand (although that way takes a little more time). The trick is to whip it slowly until you get that rich, fluffy and airy texture.
- Once it's whipped, keep it in the fridge until ready to use.
- Next, place the mascarpone cheese in a large bowl and mix with the sugar until it's creamy and fully combined.
- Slowly add the whipped cream into the mascarpone mixture. Add a third of the whipped cream at a time, and gently fold it in with a spatula. This is to help your whipped cream not lose its fluffiness.
- With the tiramisu cream ready, it's time to assemble the dessert.
- In a small baking dish, mix the marsala with the cold espresso coffee.
- Dip each ladyfinger for 1 second on each side into this mixture, but don't let them become soggy.
- Then pace each ladyfinger in the baking dish, and continue the process until the whole base is covered with ladyfingers.
- Spread half of the cream mixture over the ladyfinger base ensuring they are evenly covered. Use a spatula or a large spoon to help you with the application.
- Repeat the process of soaking the ladyfingers in the marsala and coffee mixture, then layer them over the cream.
- Finally, add the remaining cream mixture on top of the ladyfingers and spread it evenly all over.
- Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours; it works even better if you leave it overnight.
- Dust with cocoa powder, and your dessert is ready to serve.