Egg-Free Tiramisu Cake Recipe: Creamy No-Egg Dessert

My eggless tiramisu cake features light sponge layers soaked in strong coffee, a rich mascarpone whipped cream frosting, and a generous dusting of unsweetened cocoa on top. You won’t need to search for egg-free Savoiardi—this version uses an airy eggless sponge instead.

If you prefer a non-coffee option, try a chocolate tiramisu cake for a kid-friendly, alcohol-free twist.

An egg-free, alcohol-free take on classic tiramisu

Tiramisu, which means “pick me up,” is a beloved Italian dessert traditionally made with coffee-soaked Savoiardi (ladyfinger) cookies, mascarpone, and an egg-based custard often flavored with Marsala or dark rum. Because most store-bought Savoiardi contain eggs, this recipe substitutes an eggless sponge cake and replaces the egg custard with a stable mascarpone whipped cream frosting. The result is a creamy, melt-in-your-mouth tiramisu without eggs or alcohol.

Why use sponge cake instead of Savoiardi?

Savoiardi (ladyfingers) are typically made with eggs, so finding egg-free versions is rare. Rather than attempt homemade eggless Savoiardi, this recipe uses a tried-and-tested eggless sponge cake. You can slice the sponge into strips to mimic ladyfingers or simply layer full sponge rounds—the sponge soaks up coffee beautifully and holds the layers together.

Ingredients overview

This tiramisu cake is composed of four main parts:

Eggless cake sponge made from everyday pantry ingredients (no condensed milk or butter required).
Sturdy mascarpone frosting made with cold mascarpone and chilled heavy whipping cream.
Strongly brewed coffee or espresso for soaking the sponge.
Unsweetened cocoa powder for dusting.

Quick method

Bake the eggless sponge cake and allow it to cool completely.
Prepare the mascarpone whipped cream frosting and chill.
Brush or soak the cake layers with lukewarm strong coffee or espresso.
Layer cake and frosting, finishing with a thick dusting of unsweetened cocoa powder.
Refrigerate for at least 6 hours (preferably overnight) so the flavors meld and the dessert sets.
Serve chilled.

Important tips

Make sure the sponge is completely cooled before you handle or slice it; making the cake a day ahead helps.
Use freshly brewed coffee cooled to room temperature or lukewarm—hot coffee will melt the frosting.
Let the assembled tiramisu rest in the refrigerator for at least 6 hours; it will slice cleaner and taste better after it has set.

Storage and make-ahead

Always refrigerate the finished tiramisu covered. It will keep well for 3–4 days in the fridge. I don’t recommend freezing because thawed cream can become watery. You can bake the sponge and prepare the frosting up to 48 hours in advance and store both covered in the refrigerator until you’re ready to assemble.

Serving suggestions

You don’t need special decorating skills—layer the tiramisu in a glass pan, ceramic dish, casserole, or individual trifle bowls.
For an attractive presentation, use a clear glass pan or trifle bowl so the layers show through.
Garnish with sliced strawberries and fresh mint for color, or keep it classic with just a cocoa dusting.

Pan sizes and scaling

This recipe works well in an 8″ or 9″ round pan or a 7 x 11″ pan. To fill a 9 x 13″ pan, increase the recipe by 1.5 times. You can halve the recipe for a smaller pan or portion into individual glasses.

Eggless Tiramisu Cake

An Italian-inspired eggless tiramisu cake made with simple ingredients and without alcohol. Make-ahead tips included.

Course: Dessert

Cuisine: Italian

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Calories: 609 kcal

Ingredients

Dry ingredients

1½ cup all-purpose flour (188 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet mixture

1 cup granulated sugar (210 g)
½ cup yogurt (118 g)
⅓ cup water (110 ml)
⅓ cup neutral oil (62 ml)
1 teaspoon vanilla extract

For the frosting

12 oz mascarpone cheese, cold
1½ cup chilled heavy whipping cream
¾ cup confectioner’s sugar
1 teaspoon vanilla extract
Pinch of salt

Coffee mixture

2 tablespoons instant coffee mixed with ½ cup hot water, cooled (or ½ cup strong espresso)

Cocoa for dusting

Approx. ½ cup unsweetened cocoa powder, as needed

Instructions

Preheat the oven to 325°F for a glass pan or 350°F for a metal pan. Line a 7 x 11″ or 9″ pan with parchment paper.
Cream the sugar, water, and yogurt until the sugar dissolves. Add oil and vanilla, then whip until emulsified.
Sift together the dry ingredients. Gradually fold the sifted flour into the wet mixture until smooth and lump-free; avoid overmixing. The batter should be of medium consistency.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no sticky batter.
Cool the cake in the pan 10 minutes, then invert onto a rack, remove parchment, and cover loosely as it cools completely. For best results, wrap and rest overnight before layering.
Prepare the mascarpone whipped cream frosting: beat cold mascarpone with chilled heavy cream, confectioner’s sugar, vanilla, and a pinch of salt until the mixture is stable and spreadable (see sturdy mascarpone frosting method if needed).
To assemble, slice the cake horizontally into two layers. Place one layer in the pan and brush generously with the cooled coffee mixture. Spread a thick layer of mascarpone frosting over the soaked cake.
Top with the second cake layer, brush with coffee, and spread more frosting if desired. Dust the top liberally with unsweetened cocoa powder.
Cover and refrigerate for at least 4–6 hours, ideally 6–8 hours or overnight, before serving. For a classic look, you can cut the sponge into strips to mimic Savoiardi and dip them briefly in coffee before layering.

Notes

Pan and scaling

A glass pan showcases the layers beautifully, but ceramic, metal, or a casserole dish work fine. Use a proper pan size for best results.
This recipe fits an 8″, 9″, or 7 x 11″ pan. To fill a 9 x 13″ pan, increase the recipe by 1.5x. Halve the recipe for smaller pans or individual trifle glasses.

Tips

Cool the sponge completely before layering—making it the day before helps.
Use coffee cooled to room temperature to avoid melting the frosting.
The cake will set more cleanly if you allow a longer chilling time; although photographs may be taken earlier, wait for the ideal texture before serving.
Refrigerate covered; do not freeze, as the cream can become watery after thawing.

Make-ahead

The assembled tiramisu keeps well in the refrigerator for 3–4 days.
Prepare the sponge and frosting up to 2 days in advance and store covered in the fridge.

Serving

Layer in a large dish or individual bowls—both work beautifully.
Garnish with fresh strawberries and mint for color, or keep it classic with cocoa only.

Nutrition (per serving)