This eggless raspberry tiramisu recipe is the perfect dessert when you want a quick, make-ahead, indulgent dessert. It’s rich but light all at once and has the zing of raspberries and amaretto.
Why you’ll love it
You’ll be addicted to this incredibly simple twist on an Italian classic dessert.
- Takes 15 minutes to make
- A make ahead dessert
- Just 8 ingredients
- Fresh, light and creamy
Raspberries are one of my favourite fruits and I can rarely pass them by if I see big plump raspberries in the store. Sadly, they turn bad so quickly, but no fear because raspberry tiramisu is a great way to use up loads of them while they’re at their peak.
Being a make-ahead dessert, it’s perfect for potlucks or larger gatherings where you want to get ahead on preparing the menu and you want a dessert that can be easily scaled up.
What is tiramisu?
Tiramisu is a classic Italian dessert that literally translates to pick-me-up. No doubt this is in reference to the traditional coffee flavoured version that is filled with espresso and marsala or coffee liqueur.
While this eggless tiramisu has no coffee, it does have the zing of vibrant raspberries and amaretto liqueur.
If you love lemon, try this lemon tiramisu.
Ingredients for tiramisu
Detailed quantities and directions in the recipe card at the bottom of the post.
- Sponge biscuits / lady fingers: Also known as Savoiardi, sponge fingers make up the structural part of this eggless raspberry tiramisu.
- Raspberries: Use fresh raspberries if possible. You can use frozen raspberries in the first layer and that works fine but they won’t look so good for decoration on top. You could turn frozen raspberries into a raspberry compote for the top, if you absolutely can’t find any fresh ones.
- Cream: You’re looking for a thickened, heavy or whipping cream. It needs to be at least 35% fat content to whip properly.
- Mascarpone: Mascarpone is a vital ingredient for tiramisu. It’s a very thick, Italian cream. It’s rich, smooth and delicious.
- Liqueur: I use Amaretto (almond liqueur) in this raspberry tiramisu most of the time but I’ve also tried it with Frangelico (hazelnut liqueur) which is also lovely, just more subtle. You could also use Limoncello or Cointreau. See the FAQs section to make this child-friendly.
- Sugar: You just need a little caster (superfine) sugar for this dessert. White granulated is too granular for this recipe.
- Chocolate: Use a good quality, at least 50% cocoa solids, chocolate in this dessert.
- Vanilla: Use a pure vanilla extract (not essence). It is the most wonderful addition to the creamy layers.
Keep in mind, when I call this an eggless tiramisu, I’m referring to it having no raw eggs. I’m just not a fan of adding raw eggs to recipes.
In a traditional recipe the raw egg yolks are added to give richness and the whites are added for air. I add both richness and air to this tiramisu using whipped cream (the exact same way I make my raspberry mousse).
If you have an allergy or sensitivity to eggs, you will need to hunt down egg free Savoiardi / ladyfingers for this recipe as they generally have eggs in them.
How to make tiramisu
Just two bowls, a 9-inch square baking tin and an electric beater are all you need to make this incredibly simple raspberry tiramisu.
See the recipe card below for the full recipe details.
- Beat that cream: First whip the cream in one bowl to soft peaks. In a separate bowl beat the mascarpone with vanilla and sugar. Add the cream to the mascarpone mixture (photo 1) in 3 parts, just gently folding it together each time until it looks smooth and creamy (photo 2).
- The first layer: Dip the Savoiardi individually into the amaretto, then lay them in an even layer on the bottom of your tin (photo 3). Spread half the cream mixture over them (photo 4). Mash up half the raspberries and spread them over (photo 5).
- The second layer: Repeat the layers of Savoiardi, then cream (photo 6). Now use a vegetable peeler to shave your chocolate and scatter it all over the top (photo 7). Top it with half torn and half whole raspberries (photo 8).
Tips and tricks
- Make sure the cream is cold: This means both the thickened (heavy) cream and the mascarpone. Cream won’t whip if it’s not cold.
- Don’t overwhip the mascarpone: Mascarpone is already very thick so if you beat it too long, it will end up becoming grainy (as it slowly turns into butter). Just whip it enough to beat everything through.
- Be careful to fold the creams together: You don’t want to beat or stir the two cream mixtures together. Not only will you lose the fluffy texture, you risk the cream ‘unwhipping’ and making your biscuits soggy. Just fold gently and do it in 3 parts.
- Don’t soak the biscuits: You just want to lightly dip both sides of the Savoiardi / ladyfinger biscuits. If you let them soak, they end up just becoming mushy.
- The right tin: I use a 9-inch square baking tin for this. It needs to be at least 2 inches deep. You could really use any similar sized tin or dish, even round ones but you may need to get a little creative with how you place the Savoiardi in.
- Trim the biscuits if you need: If the biscuits are the wrong size to fit in flat and snuggly, feel free to trim them to size.
- Chill and serve chilled: Chill the raspberry tiramisu for at least 6 hours or overnight is even better. Serve it straight from the fridge. It slices fairly easily.
Also known as sponge fingers or ladyfingers, these are a very light, dry cookie with a sponge like inside. The ‘fingers’ in the name refers to their long skinny shape, they’re about 1 inch wide and 4-5 inches long.
Savoiardi can sometimes be tricky to find but I normally find them in the biscuit / cookie aisle right at the top or you may find them in the international section. If you can’t find them anywhere, try using a plain sponge cake, cut into fingers and dried on a wire rack overnight.
Traditional tiramisu does not contain cream cheese nor does mascarpone taste like cream cheese, however, if you want a cheesecake flavoured tiramisu, have at it. Swap the same amount of cream cheese for mascarpone.
You can swap the amaretto for a variety of other liqueurs in this eggless tiramisu. Cointreau, Frangelico and Limoncello are all lovely. You can also use the more traditional marsala.
If you want to make this for kids or for adults that don’t drink alcohol, you can substitute the alcohol for milk with a dash of caramel syrup or raspberry cordial. Or just use the milk on it’s own.
How to store it
This eggless tiramisu will keep for 2-3 days in the fridge covered with plastic wrap. The longer it sits, the softer the sponge fingers will get and the more the raspberry juice will seep into both the cream and biscuit layers. Serving the day after making is perfect.
If you try this easy eggless raspberry tiramisu, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More no cook desserts you’ll love
- Homemade Raspberry Sorbet
- No Churn Raspberry Chocolate Chip Ice
- Lemon Curd Mousse
- Mini No Bake Lime Cheesecake
- Eggless Easy Chocolate Mousse
- Strawberry Panna Cotta
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Eggless Raspberry Tiramisu
- 300 ml thickened (heavy / whipping) cream (1 ¼ cups)
- ⅓ cup caster superfine sugar
- 500 g mascarpone
- 2 teaspoons vanilla extract
- 28 Savoiardi (ladyfinger) biscuits (notes 2-4)
- ½ cup Amaretto (almond liqueur) (notes 6&7)
- 3 cups fresh raspberries (notes 5)
- 50 g dark (50%) chocolate, shaved
- In a medium bowl, beat the cream with an electric beater to soft peak stage.
- In a separate bowl, beat the mascarpone, sugar and vanilla, until just combined (don’t overbeat).
- Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
- Quickly dip each biscuit into the liqueur (don’t soak) and lay them side by side in a 9 inch square tin – roughly 14 in the first layer – press down lightly to make them all level and trim some if you need to.
- Top the cookies with half the mascarpone cream mixture, spreading it over evenly with an offset spatula.
- Place ½ the raspberries in a bowl and mash with a fork until it's a little mushy and little lumpy. Spread this over the mascarpone layer.
- Repeat the biscuit and mascarpone cream layers again.
- Top with the shave chocolate, followed by the raspberries, tearing some and leaving some whole.
- Refrigerate 6 hours or overnight before serving.
- I use a vegetable peeler along the edge of a block of chocolate to shave it.
- The number of Savoiardi’s you’ll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin.
- Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
- If you can’t find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
- You can use frozen raspberries in the first layer if you want but they won’t look pretty if you use them on top. If all you can get is frozen raspberries, it will look nicer if you turn the top berries into a compote instead and dollop that over.
- Frangelico (hazelnut liqueur), Cointreau (orange liqueur), Marsala all work well in place of the Amaretto.
- For a non-alcoholic version, use milk with a dash of caramel syrup or raspberry cordial.
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