Easy Creamy Egg-Free Baileys Tiramisu Recipe

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Layered desserts are one of my favorites to make and to dig into. And tiramisu is one of them. This eggless Baileys tiramisu is rich, irresistibly creamy, and egg-free, making it perfect for those with egg allergies.

WHY EGGLESS TIRAMISU?

Egg Allergies

Our neighbor has a severe egg allergy, and so whenever I make something to take over, I make sure to skip the eggs.

Flavor

If classic tiramisu tastes too eggy for you, this egg-free version skips the eggs and the eggy flavor altogether.

More stable than classic tiramisu

By skipping the eggs and using gelatin instead, this eggless tiramisu is more stable, easier to slice, and far less likely to collapse or weep.

THINGS YOU NEED

Hand-Held Mixer
Loaf Pan
Plastic Wrap
Fine Sieve to sift Cocoa Powder
Spatula to smooth the side if needed
Round Piping Tip#12
Piping Bag
Savoiardi Ladyfingers or make Homemade Ladyfingers

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baileys tiramisu dusted with dark cocoa powder

INGREDIENTS

Ladyfinger cookies (Savioardi) or make homemade ladyfinger cookies
Strong Coffee – cooled to room temperature
Whipping Cream
Mascarpone
Baileys Irish Cream
Powdered Sugar
Vanilla Extract
Gelatin Granules
Water
Cocoa Powder – garnish

IRISH CREAM FILLING

The filling is made with sweetened, stabilized whipped cream and mascarpone cheese, spiked with a generous dose of Baileys Irish Cream.

Reserve about 1 cup (250ml) of the filling for decorating/garnish.

TIRAMISU DESSERT LAYERS

Line the loaf pan with food safe plastic wrap.
Pipe a layer of Baileys Cream Filling on the bottom of the loaf pan.
Dip cookies in coffee and layer them onto the cream. Repeat.
Firmly bang the loaf pan a few times on your work surface. This helps to remove any air bubbles and set the cookies and cream in the pan well.
Cover with a plastic wrap and refrigerate overnight, along with the reserved 1 cup of the filling.

ladyfingers layered with baileys cream filling

The very last layer is made using ladyfingers.

Rather than submerging the hole cookie into the coffee, only dip the ladyfingers halfway through. Keeping the unsoaked part of the cookie facing out as you arrange them on the cream.

DECORATE

Remove the top layer of plastic wrap cover. Place a serving dish on the top and flip the loaf pan over. Carefully unmold the dessert from the pan. If needed shake it gently to loosen it.
Peel of the plastic wrap. Smooth out the edges with a spatula.
Fit a piping bag with a round piping tip and fill it with a remaining 1 cup of the cream filling. Let it warm up on the counter for 10 if it appears too stiff.

irish cream tiramisu dusted with cocoa powder

Then pipe small mounds onto the top of the tiramisu.
Finally, dust the top with a generous amount of dark cocoa powder.

dusting baileys tiramisu with dark cocoa powder

STORAGE

This spiked no-bake dessert can be prepared up to 4 days ahead. Store it in the fridge.

TRY THESE COFFEE DESSERTS

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Baileys Tiramisu

How to make a Baileys Tiramisu

Course Dessert

Cuisine American

Keyword no bake desserts, tiramisu

Prep Time 20

Servings 8

Author Hani Bacova

Ingredients

2 packages Ladyfingers (24 long cookies)
3/4 to 1 cup Powdered Sugar
1 cup Mascarpone Cheese
2 cups Whipping Cream
1 tsp Vanilla Extract
2 tsp Gelatin
1/4 cup Cold Water
2 cup Strong Coffee, cooled
1/4 cup Baileys Irish Cream
2 tbsp Dark Cocoa Powder

Instructions

Make a strong coffee (2cups), let it cool.
In a small dish sprinkled gelatin (2tsp) over cold water (1/4cup). Whisk well. Let bloom for 5 minutes. Then microwave on high for 5 seconds, whisk. Rub the mixture between your fingers, if it is still grainy, microwave again for 5 seconds. Once gelatin is completely dissolved, let it cool to room temperature.
Line a baking loaf pan with a plastic wrap. Set aside.

Make Baileys Cream Filling

In a mixing bowl beat whipping cream (2cups), until soft peak is reached. Beat in powdered sugar (3/4 cup to 1 cup). Then on high beat in dissolved and cooled gelatin mixture.
Gradually beat in room temperature Mascarpone cheese (1cup). Beat in Baileys Irish Cream and Vanilla Extract.
Reserve about 1 cup of the filling. Rest spoon into a piping bag. Cut the piping bag tip to make a round opening.

Layering Tiramisu

On the bottom of the loaf pan lined with plastic wrap pipe the filling. Dip cookies fully in the cooled coffee. Layer coffee dipped ladyfingers onto the cream filling.
Then spread another layer of cream filling onto the cookies. Repeat with ladyfingers and cream until you reach the top edge of the loaf pan.
Last layer are ladyfingers. Dip last layer of ladyfingers only half way. Arrange them on the top of the cream layer so the unsaturated side is facing out.
Cover with a plastic food wrap. Refrigerate for 6 to 8 hours.

Unmold and Decorate

Remove the top plastic wrap. Turn the loaf pan with Tiramisu onto a serving plate.
Peel of the plastic wrap.
Smooth the edges with a spatula if needed.
Place reserved Baileys Cream Filling into a piping bag fitted with a #12 round piping tip. Pipe small mounds on the the top.
Dust it with dark cocoa powder.
Refrigerate until ready to serve.
Can be made 4 days ahead. Store in the fridge.