Easy Chocolate Tiramisu Recipe (without eggs)

If you want an easy tiramisu recipe, try this chocolate tiramisu. It takes 15-minutes to put together, and is completely egg free!

People who love coffee really appreciate a good tiramisu, and what better way of making a tiramisu then one that takes very little time to put together. It’s great for the holidays and can be made in advance.

What is tiramisu?

Tiramisu is a classic Italian dessert that is made by soaking lady fingers in a mixture of coffee and brandy. It has layers of a mascarpone filling with eggs and sugar. It’s has a nice thick coating of cocoa powder on top.

Easy no bake

Like our easy tiramisu, we love that this chocolate tiramisu recipe is so easy to put together. You assemble it and refrigerate overnight so the lady fingers can soak up all the of the coffee. Our version has no brandy, but feel free to add it if you prefer.

Traditionally tiramisu is made by separating the eggs, and whipping both the yolks and egg whites with sugar. You fold both mixtures with mascarpone cheese to get a nice and decadent filling. Our recipe cuts all of these steps out, plus not everyone enjoys the idea of eating raw eggs.

How to make this easy chocolate tiramisu

1. Mascarpone Filling. In a large bowl combined the cold heavy cream, mascarpone cheese, coffee, and sugar. Beat until medium peaks. The mixture will be light, fluffy and airy.
2. Coffee. Brew the instant espresso or strong coffee. While the coffee is hot, add sugar and stir until it dissolves. Add the cold half and half to cool it down.
3. Assembly. Dip each lady finger in the sweetened espresso. Arrange in a 9×9 baking dish. Add half of the mascarpone cream mixture. Repeat another layer, ending with the mascarpone cream.
4. Refrigerate. Cover and refrigerate overnight.
5. Cocoa Powder. Before serving dust with a nice thick layer of cocoa powder or garnish with chocolate shavings.

Substitutions and variations

Mascarpone. If you can’t find mascarpone, you can substitute with cream cheese. Just note that it will have a slight “cheesecake” texture and flavor!

Lady fingers. This recipe can be substituted with any sponge cake or cookie. We’ve even done it with Oreo cookies, and its fabulous! Try our Oreo  Mocha Icebox Cake.

Chocolate. Turn this tiramisu into a plain tiramisu by keeping out the cocoa powder. You can add any flavor such as cinnamon.

Notes

Make this in advance. Tiramisu gets better and better the longer it sits, as it really soaks in all the flavors and the lady fingers soften beautifully.

Freeze. This recipe can be assembled as the instructions and frozen.  Do not add the cocoa powder. Double wrap it with saran wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight then before serving dust with cocoa powder.

Easy Chocolate Tiramisu

5 from 1 vote

Author: Food Dolls

Prep: 15 minutes mins

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This easy tiramisu takes 15 minutes to put together and is so darn good!

Ingredients  

• ▢ 2 cups cold heavy cream
• ▢ 12 oz mascarpone cheese
• ▢ 1/2 cup granulated sugar
• ▢ 3/4 cup chilled espresso or strong brewed coffee
• ▢ 1/4 cup half and half
• ▢ 2 tbsp unsweetend cocoa powder
• ▢ 2 tsp vanilla extract
• ▢ 14 oz lady fingers
• ▢ 2 tbsp granulated sugar
• ▢ 2 tbsp cold brewed espresso

Instructions 

• In a large mixing bowl, combine heavy cream, mascarpone, 1/2 cup sugar, 2 tbsp espresso, cocoa powder, and vanilla extract. Beat until stiff peaks.
• In a small deep bowl add 3/4 cup espresso, half and half, and 2 tbsp sugar. Mix until sugar is dissolved. *Tip: When espresso is warm, add sugar to dissolve faster.
• Dip each lady finger in the espresso mixture and place in a 9×9 baking dish. Spoon a few tablespoons of espresso mixture over the lady fingers just to make sure they are soaked well. Add half of the mascarpone whipped cream. Repeat layer. Refrigerate overnight.
• Top with chocolate shavings or cocoa powder.

Notes

Double this recipe for a 13×9 size baking dish.

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe can easily be doubled for a 13×9 baking dish.