Creamy, dreamy, and just out of this world, this recipe for tiramisu without mascarpone is way easier to whip up than it might look! This dessert is perfect for parties and get-togethers, but once you taste it, you might be contemplating whether you should just have the whole thing for yourself!
About This Recipe
Tiramisu is one of those desserts that looks like it’s so complicated to make, but is actually quite the opposite! It requires no baking and just a handful of simple ingredients. In fact it’s really to mess up, all you have to do is mix everything up and layer them!
Traditional tiramisu is made with mascarpone, which is a bit hard to find in many countries, and it’s also much more expensive than cream cheese. So here’s a recipe for tiramisu without mascarpone, it tastes just as good. Now you no longer have to miss out on this luscious dessert! Honestly, it has to be my favorite dessert of all time!
This tiramisu without mascarpone consists of layers of fluffy cream cheese and heavy cream filling which are slathered on a bed of coffee-soaked ladyfinger biscuits and finally topped with a light dusting of cocoa powder. My mouth is watering just writing that! 🙂
Ease: This recipe is really very easy to make, and the results will impress anyone, including yourself! You will need a stand or hand mixer to beat the heavy cream, but this can also be done by hand(it will take longer and require more arm muscles!). The hardest part about this tiramisu without mascarpone recipe is the waiting, the dessert does have to chill for quite a while before it can be served.
What You Need To Make Tiramisu
Heavy Cream: use cream that has a fat percentage of 35% or higher. Also, ensure that the heavy cream is chilled otherwise it will not beat into stiff peaks.
Cream Cheese: you’ll need full-fat cream cheese for this recipe.
Egg Yolks: you only need egg yolk for this recipe, so you can use the egg whites for something else.
Sugar: this tiramisu is not overly sweet at all, in fact, you can adjust the amount of sugar to your liking.
Coffee: this is the main character of this dessert, so it cannot be left out! I used espresso powder.
Cocoa Powder: you’ll only need a little bit for dusting on top.
Ladyfingers: I used store-bought ladyfingers, but you could also make them at home, here’s a recipe (not mine)
How To Make Tiramisu Without Mascarpone
Step 1: In a medium-sized bowl beat the egg yolk and sugar for a minute until combined. Then place the bowl on a double boiler (pot with boiling water), and make sure the water in the pot does not touch the bowl! Continue to beat this mixture until it turns pale, creamy, and thick, about 3-4 minutes. You can do this with a whisk or an electric hand mixer.
Step 2: Remove the egg yolk mixture from the double boiler and add in the cream cheese. Beat until fully combined. Set aside.
Step 3: In a separate large bowl, combine the cold heavy cream, 2 tablespoons of sugar, and vanilla extract. Beat at high speed until stiff peaks form. Pour in the egg yolk mixture and fold everything together until fully combined.
Step 4: In a wide bowl mix some hot water and espresso powder. Dip each of the ladyfingers(use as much as you need) in the coffee then arrange them in a pan ( I used a 10×10 ich square serving tray (26×26 cm)). Only dip the biscuits for a second on each side, otherwise they’ll become soggy.
Step 5: Spread half of the cream cheese filling on top of the ladyfingers. Repeat the process to add another layer of soaked ladyfingers and the rest of the filling. Chill the tiramisu for at least 4 hours or up to overnight to set.
Step 6: Once the tiramisu is set, dust on some cocoa powder. Cut it up into your desired size and enjoy!
Storing The Tiramisu
Store any leftovers in the refrigerator for up to 3 days. Do not leave it at room temperature, because this dessert contains cream cheese which can easily go bad.
Pro Tips
- I recommend chilling the tiramisu overnight for the best results.
- Only use full-fat cream cheese for this recipe, any other percentage will make your tiramisu more like a pudding!
- Dust on the cocoa powder after the tiramisu has chilled, right before serving. The cocoa powder tends to get wet and turn a dark black color, which is not very appealing.
- This tiramisu without mascarpone recipe makes about 14 servings, so it’s quite large. You can easily halve the recipe to make a smaller one. Use 3 small egg yolks instead of 5.
- When dipping the ladyfingers in coffee, make sure to do it only for a second on each side, otherwise, they become soggy, which is just not a nice texture to eat!
- You do not have to worry about eating raw egg yolks, Whipping them on a double boiler pasteurizes them.
- You can adjust the amount of sugar in the recipe to your liking. The recipe as it is makes a tiramisu that’s perfectly sweet not too overpowering at all.
FAQ’s
Can I make this recipe with mascarpone?
Definitely, if you have mascarpone then use it! The recipe will be the exact same, just add the same amount of mascarpone as of cream cheese in the recipe.
Where did tiramisu originate?
Tiramisu, also known as “Tuscan Trifle” originated in the region of Treviso, Italy. It was created in the 1970s in a restaurant called Le Beccherie by accident! It quickly became a dessert staple in restaurants and bakeries and soon enough, made its way out of Italy and across the world! Read more here.
What’s the difference between cream cheese and mascarpone?
The main difference is that mascarpone is made with heavy cream, while cream cheese is made with whole milk. This gives mascarpone a higher fat content and creamier texture. Mascarpone has a fat percentage of 60 – 57 while cream cheese only has 30 – 40 percent. Cream cheese also has a slightly more tangier taste. Read more here.
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Tiramisu Without Mascarpone
Creamy, dreamy, and just out of this world, this recipe for tiramisu without mascarpone is way easier to whip up than it might look! This dessert is perfect for parties and get-togethers, but once you taste it, you might be contemplating whether you should just have the whole thing for yourself!
Prep Time: 25 min
Chill Time: 4 hrs.
Total Time: 4 hrs. 25 min
Course: Dessert
Servings: 14
Calories: 325kcal
— Print Recipe —
Ingredients
- 5 egg yolks
- 1/2 cup + 3 Tbsp granulated sugar (136g)
- 10oz cream cheese, full fat (300g)
- 1 1/2 cups heavy whipping cream, cold (357ml)
- 1 tsp vanilla extract
- 1 1/2 cup hot water
- 2 1/2 Tbsp espresso powder
- Ladyfingers (~36)
- Cocoa powder for dusting
Instructions
- In a medium-sized bowl combine the egg yolks and 1/2 cup of granulated sugar. Beat using a whisk or hand mixer for a minute.
- Transfer the bowl onto a double boiler (a pot with boiling water), making sure the bowl does not touch the hot water. Continue to beat the egg yolks until it turns pale, creamy, and thick (about 3-4 minutes).
- Remove from the double boiler and add in the cream cheese. Beat until fully combined. Set aside.
- In a separate large bowl, combine the heavy cream, 2 tablespoons of granulated sugar, and vanilla extract. Beat on high speed until stiff peaks form (6-7 min).
- Pour the egg yolk and cream cheese mixture into the whipped cream and carefully fold everything together until it’s fully combined. In a separate wide bowl, mix the hot water, coffee, and the remaining 1 tablespoon of sugar (the sugar is optional).
- Assembly: Slightly dip each of the ladyfingers(use as much as you need) in the coffee (only for a second, don’t make them soggy) and arrange them at the bottom of your serving tray. Spread on half of the cream cheese custard.
- Repeat this process to make one more layer of ladyfingers and finally the remaining cream cheese custard. Smooth out the top, then cover with plastic wrap and chill for at least 4 hours or up to overnight.
- Once chilled, dust with cocoa powder, slice and enjoy!
Nutrition (estimated per serving)
Calories: 325kcal
Total Fat: 20.67g
Carbs: 30.52g
Sugars: 11.33g
Protein: 6.02g
Sodium: 118.58mg
Fiber: 0.5g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **
