This is the ultimate super easy homemade Tiramisu coffee dessert that is ready in just 10 minutes and tastes simply delicious. Rich, packed with flavour and oh so creamy too but with no eggs at all.
What’s to love about this recipe?
- This tiramisu is super quick to make, done in 10 minutes!
- Tiramisu is a real crowd-pleaser so it’s a great recipe to have in your back pocket
- This is a no-bake dessert so no slaving over the cooker
- My tiramisu recipe is egg-free
What is Tiramisu
The word Tiramisu comes from the Italian ‘pick me up’ referring to the coffee and chocolate in this Italian trifle dessert.
Tiramisu is a classic no-cook Italian dessert that is a bit like a trifle. Most say that most say originates in the 1960’s but others will tell you it is based on an old Italian dessert recipe from the 17th century.
Traditional tiramisu is uaually made with Savoiardi finger biscuits, espresso coffee, mascarpone cheese, cocoa powder, sugar, eggs and very often liqueur.
Always served cold and originally in a round bowl rather like a traditional cake.
Ingredients for easy tiramisu
- Savoiardi biscuits/lady fingers/boudoir biscuits
- Mascarpone cheese (check out my recipe for making your own homemade mascarpone cheese)
- Double cream/heavy cream
- Espresso coffee
- Coffee liqueur (here’s how to make Homemade Kahlua/Coffee Liqueur)
- Vanilla extract
- Dark chocolate
- Caster sugar
What biscuits to use
Traditionally it’s Savoiardi sponge cake biscuits that are used in tiramisu. They are almost the same as lady finders or boudoir biscuits. A light baked sponge biscuit that will soak up the liquid in the dessert.
Don’t have those biscuits I’ve already mentioned above? Then use Amaretti biscuits instead.
I’ve used grated dark chocolate but you can use cocoa powder which is the traditional topping for tiramisu trifle.
If you don’t have any mascarpone in the house then use a half and half mixture of cream cheese and plain yogurt.
No coffee liqueur, then use rum, Italian Disaronno, brandy or good old Bailey’s Irish Cream. I even have a recipe for homemade Baileys here.
How to make 10 minute tiramisu
- First whisk together the cream with the sugar and vanilla extract till it holds peaks. Then carefully fold in the mascarpone cheese
- Mix the espresso coffee with the coffee liqueur and dip each of the biscuits quickly into this and then lay them next to eachother in your chosen dish
- Top this with a layer of the cream mixture then another layer of the coffee dipped biscuits and top with more of the cream mixture
- Finally grate the dark chocolate on top and your tiramisu is complete
- Now pop it in the fridge to chill before serving
Do NOT soak the biscuits in the liquid. Merely dip them in. If you drop them in the liquid and let them soak you will end up with a soggy tiramisu.
Can you make this ahead
You can make your tiramisu up to 2 days ahead of time. Just keep it in the fridge in a covered container. It must be covered or it will take on any flavours of onions etc that might also be sharing the fridge space.
How long will this keep?
Your homemade tiramisu will keep for 3-4 days in total the fridge. You can even freeze tiramisu for up to 3 months.
Originally tiramisu was served in a round bowl but nowadays most folks use a rectangular dish as I have. A square dish is also good. The oblong shape of the fingers makes them ideal for square and rectangular dishes.
You can also serve tiramisu in individual portions layered in glasses. Just break the boudoir biscuits to fit your chosen glasses.
Another traditional Italian way to serve tiramisu is in a piled up pyramid shape.
Just because coffee and chocolate are the traditional flavours for this Italian trifle you can ring the changes to suit yourself.
Why not use summer berries and a different liqueur (homemade strawberry gin) plus a fruit juice as your liquid. Top with grated white chocolate. Or use peaches with Amaretti biscuits and Amaretto liqueur with peach juice.
For Autumn why not try blackberries and apples with brandy (or my blackberry and apple gin) or even go for a creamy pumpkin flavoured tiramisu.
Looking for more super easy desserts to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
10 minute egg free tiramisu Italian trifle
- 250 g mascarpone
- 300 ml double cream heavy cream
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 150 ml espresso coffee or very strong coffee
- 50 ml coffee liqueur or rum, brandy or Baileys
- 200 g Ladyfinger biscuits boudoir biscuits/Savioardi biscuits
- 1 tsp dark chocolate grated or cocoa powder
- Whip together the cream, sugar and vanilla extract till it holds peaks then fold in the mascarpone
- Mix coffee and liqueur and dip the biscuits into the mixture then lay them next to each other on base of your dish
- Cover with a layer of the creamy mixture then do another layer of the dipped biscuits and finish with more of the cream mixture
- Top with grated chocolate or cocoa powder
- Chill until ready to serve – 2 hours is great