Easy Tiramisu Recipe (Ricotta, No Eggs)

Tiramisu – rich, creamy, and simply unforgettable! Happy Easter everyone💛

Apr 19, 2025

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 Sicily region 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.

However, in the egg-free version, we skip the raw eggs but still maintain the dessert's signature smooth texture and flavor.

In an egg-free tiramisu, the cream filling is typically made by blending mascarpone cheese with ricotta cheese (which adds a lighter, slightly tangy flavor), and a touch of vanilla extract. The result is a luscious, rich cream that pairs perfectly with the coffee-soaked ladyfingers.

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.

What You Need to Make This Egg-Free Ricotta Tiramisu

First, gather all your ingredients. Here's the ingredients and you can find the recipe card on anosmic kitchen.

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 finish!

Ladyfinger biscuits (also called 'savoiardi' in Italian, lady fingers, sponge fingers - British and boudoirs - French):

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. Also, feel free to add a little sugar to the coffee it just depends on you.

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. 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.

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!

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'.

Tiramisu on a plate with mascarpone and ricotta

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. Amaretto, 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

Let’s jump to 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 coffee gives it an aromatic bitterness, while the mascarpone-ricotta cream provides a rich, velvety smoothness. The ladyfingers add a light, airy texture, and the cocoa powder on top brings a final touch of bitterness that cuts through the richness.

So, even without eggs, tiramisu remains a beloved dessert that is easy to make, wonderfully indulgent, and perfect for any occasion!

Enjoy, and buon appetito!