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.
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
- Beat the cold heavy cream in a large bowl until soft peaks form.
Make the mascarpone mixture
- 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
- Mix the chilled espresso and crème de cacao in a shallow dish.
Dip the ladyfingers
- 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
- Arrange about 12 dipped ladyfingers on the bottom of an 8x8 pan.
- Spread one-third of the mascarpone cream evenly over the cookies.
- Repeat with a second layer of dipped ladyfingers and cream.
- Finish with a third layer of dipped ladyfingers and the last of the cream, smoothing the top.
Dust and decorate
- Sift a generous layer of cocoa powder over the top. Sprinkle with grated or shaved chocolate.
Chill
- Cover and refrigerate for at least 4 hours, preferably overnight, until the layers set.
Serve
- 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.
