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Coffee and Matcha Tiramisu in cups and big pan

Eggless Tiramisu

No bake tiramisu that also has no raw eggs in it. Easy and quick recipe with cocoa powder or matcha powder if you want to try a new flavor.
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine Italian
Servings 15 servings

Ingredients
  

  • 1 package of ladyfingers biscuits
  • 1 cup coffee (long espresso) or 1 cup of hot matcha tea
  • 1 cup heavy cream
  • ΒΌ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese

For garnish:

  • 3-4 tablespoon cocoa powder OR matcha powder

Instructions
 

  • In a stand mixer bowl with the whipping hook, whip the cream cheese, heavy cream, vanilla extract and powdered sugar to an airy cream.
  • Pour the coffee or matcha to a wide bowl and dip the ladyfingers biscuits in it, one by one for a few seconds each. If you dip them too long, they will just melt in the coffee and you do not want them too soggy right before you assemble the cake.
  • In a cake tin, create a layer of the wet biscuits.
  • On top of the biscuit layer, spread the cream and continue creating layers of biscuits and cream until the tin is full. The last layer will be a cream layer.
  • Sprinkle cocoa powder or matcha powder on top of the cream for the finished look.
  • You can serve immediately after assembling the tiramisu, or you can let it sit in the fridge for a few hours so the coffee or matcha flavors will be more soaked in the biscuits.
  • Enjoy!

Video

Notes

The cream cheese for the cream layers needs to be in room temperature when making the tiramisu to avoid lumpy cream.
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