Triple Layer Tiramisu (No-Egg)

A Bakery style, triple layer tiramisu that contains no-eggs and stacks up three layers high. Made with crème de cacao, bold espresso, and a flurry of chocolate shavings for a coffee-chocolate flavor that’s downright irresistible.

Bakery Style Triple Layer No-Egg Tiramisu

Why You'll Love This Recipe

Tiramisu wasn’t always in my dessert rotation, but it’s been cemented there thanks to my sister. It’s her all-time favorite dessert, and every year on her birthday I make it for her. Over time, I’ve tweaked and tested until I found a version that feels just right — rich, chocolatey, layered high, and easy enough to whip up without stressing.

This recipe is my go-to because it skips the eggs completely. No fussing with yolks, no raw egg safety worries, and no complicated steps. Just coffee, cream, mascarpone, ladyfingers, and a little liqueur for good measure. The best part? The triple layers make it look like you spent hours perfecting it, when in reality, it comes together in about 20 minutes before heading into the fridge to chill.

It’s the kind of dessert that makes everyone think you’re a pastry chef, but only you’ll know how easy it actually is.

Step By Step Instructions

5 from 1 vote

Triple Layer Tiramisu (No-Egg)

This bakery style, no-egg tiramisu stacks up three layers high, with crème de cacao, bold espresso, and a flurry of chocolate shavings for a coffee-chocolate flavor that’s downright irresistible.

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Prep Time:20 minutes mins

Chill Time:4 hours hrs

Total Time:4 hours hrs 20 minutes mins

Course: Dessert

Cuisine: Italian

Servings: 9

Equipment

• 8x8 square pan
• Hand or stand mixer
• 2 Medium mixing bowls
• Shallow dish for dipping ladyfingers
• Fine mesh sifter (for cocoa powder)
• Vegetable peeler or grater (for chocolate)

Ingredients

Mascarpone Cream

• 3 cups heavy whipping cream chilled
• 16 oz 2 cups mascarpone cheese
• ½ cup powdered sugar
• 2 teaspoons vanilla extract

Coffee Soak

• 1 ½ cups espresso or very strong coffee chilled
• 6 tablespoons crème de cacao liqueur or coffee liqueur

Layers & Topping

• 1 ½ packages ladyfingers about 36 cookies, 10–11 oz total
• ¼ cup unsweetened cocoa powder for dusting
• 3 oz dark or milk chocolate bar grated or shaved

Instructions

Whip the cream

1. Beat the cold heavy cream in a large bowl until soft peaks form.

Make the mascarpone mixture

1. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy and combined.

Prepare the coffee soak

1. Mix the chilled espresso and crème de cacao in a shallow dish.

Dip the ladyfingers

1. Quickly dip each ladyfinger into the coffee mixture for about 2 seconds. They should be soaked but still firm enough to handle.

Build the triple layers

1. Arrange about 12 dipped ladyfingers on the bottom of an 8x8 pan.
2. Spread one-third of the mascarpone cream evenly over the cookies.
3. Repeat with a second layer of dipped ladyfingers and cream.
4. Finish with a third layer of dipped ladyfingers and the last of the cream, smoothing the top.

Dust and decorate

1. Sift a generous layer of cocoa powder over the top. Sprinkle with grated or shaved chocolate.

Chill

1. Cover and refrigerate for at least 4 hours, preferably overnight, until the layers set.

Serve

1. Slice into neat squares and garnish with extra chocolate curls.

Notes

• Don’t oversoak. Two seconds in the coffee mixture is enough. Any longer and your ladyfingers will turn to mush.
• Alcohol-free version. Skip the crème de cacao and add 2 tablespoons sugar to your coffee mixture instead.
• Make-ahead friendly. Tiramisu actually tastes better the next day. You can make it up to 2 days in advance and store covered in the fridge.
• Storage. Keeps well in the refrigerator for 3 days. Don’t freeze — the texture won’t be the same.
• Chocolate flair. Use a vegetable peeler on the chocolate bar for curls that look extra fancy on top, or use a grater.