Easy Tiramisu Recipe Without Rum – Enjoy the classic flavors of tiramisu without the added alcohol with this delicious take on a classic…
Tiramisu (meaning pick me up in Italian) – a classic Italian dessert, loved for its layers of coffee-soaked lady fingers and creamy mascarpone cheese. However, traditional tiramisu recipes often include rum or other alcohol, which may not suit everyone’s tastes. If you’re looking for an authentic tiramisu recipe without rum, this easy recipe doesn’t compromise on flavour.
Let’s walk through the steps to create a perfect dessert with a strong coffee flavor and creamy layers, all without using rum. If it’s your first time making tiramisu this post ensures best results every time.
Why You’ll Love This Recipe
- No bake dessert and easy to make ahead of time
- Based upon a traditional tiramisu recipe
- Tasty and creamy!
- Simple Ingredients
Ingredients For Tiramisu Recipe Without Rum
This is based on a classic Tiramisu recipe so there is no heavy cream or whipped cream needed. To make this homemade tiramisu, gather the following ingredients. Most are easily found at grocery stores:
- Lady finger cookies (Savoiardi biscuits): For the classic texture and structure.
- Espresso mixture: Made with hot coffee or instant espresso powder dissolved in hot water
- Mascarpone cheese: The key to a creamy and authentic taste.
- Raw Egg yolks: Essential for the tiramisu cream. Some recipes incorporate egg whites, this basic recipe does not. If you don’t want to consume raw eggs you can gently heat them over a double boiler with the sugar to kill any potential bacteria. Whisk until the mixture turns pale yellow and the sugar is dissolved, then allow it to cool before mixing with the mascarpone.
- Caster sugar: Adds sweetness
- Vanilla extract: Enhances the flavour.
- Unsweetened cocoa powder & chocolate: For dusting the top of the dessert
Substitutions:
- Some traditional tiramisu recipes use marsala wine. To keep this recipe alcohol free, replace it with a little extra vanilla extract for added depth.
- Use cream cheese instead of mascarpone in a pinch, though mascarpone gives the best results and flavour.
- Sponge cake can be used if you cannot find lady fingers.
Equipment
- Large bowl and separate bowl
- Electric mixer/stand mixer or hand mixer with a whisk attachment
- Rubber spatula
- Plastic wrap
- Bowl of a stand mixer (optional)
- Square 9-inch cake tin
- Moka Pot/Espresso Machine
How To Make An Easy Tiramisu Recipe Without Rum
- Make the Coffee Mixture
Brew a strong espresso mixture using hot coffee or instant espresso powder dissolved in hot water.
Let the coffee cool to room temperature. This helps ensure the ladyfinger biscuits don’t become too soggy when soaked. At this point you can add any alcohol/liqueur if you wish for extra flavour. - Make The Tiramisu Cream/egg yolk mixture
In a large bowl using a hand mixer or bowl of a stand mixer, whisk together egg yolks and sugar until the mixture becomes pale yellow and smooth and fluffy
In a separate bowl, beat the mascarpone cheese with a rubber spatula until just smooth.
Add mascarpone to the whisked egg yolks and mix on a slow speed until smooth and uniform to create a thick fluffy tiramisu cream layer - Assemble The Layers of coffee-soaked ladyfingers
Dip each ladyfinger cookie quickly into the coffee mixture. Avoid soaking them for too long otherwise, they will fall apart
Arrange a single layer of soaked cookies at the bottom of your baking dish/cake pan.
Spread half of the mascarpone cream over the cookies, smoothing it with a large spoon or offset spatula.
Repeat with another layer of soaked cookies, followed by the remaining creamy layer.
- Chill Overnight
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling helps the flavors meld together for a good tiramisu.
Before serving, dust the top with unsweetened cocoa powder using a fine sieve. You can also add chocolate shavings or fresh berries.
Tips for the Best Tiramisu
- Avoid Over-Soaking: Dip the ladyfinger biscuits quickly in the coffee to prevent them from becoming soggy
- Use Room Temperature Ingredients: Let the mascarpone and eggs reach room temperature before mixing for smoother results.
- Layer Evenly: Spread the cream mixture and arrange the cookies evenly for a professional look.
Can Tiramisu Be Frozen
Freezing tiramisu is straightforward, as long as you follow a few simple steps to maintain its texture and flavor.
Step 1: Portion It (Optional)
Decide if you’ll freeze the tiramisu whole or in individual portions. Slicing it into smaller pieces is great for when you want a tiramisu hit!
Step 2: Wrap It Up
- For Individual Portions: Wrap each slice tightly in plastic wrap, ensuring it’s fully covered to prevent freezer burn.
- For a Whole Dish: Cover the entire dish with plastic wrap or aluminium foil, pressing the wrap directly onto the surface of the tiramisu to protect its delicate layers from air exposure.
Step 3: Store in an Airtight Container
Place the wrapped tiramisu in an airtight container or freezer-safe bag for an extra layer of protection. This ensures the dessert doesn’t absorb any unwanted odours from your freezer.
Step 4: Freeze It
Pop it into the freezer! Tiramisu can be stored safely for up to 3 months.
Why Is My Tiramisu Watery
There are a few issues that can make your tiramisu watery:
Watery Mascarpone Mixture
Mascarpone is the star of tiramisu, and if it’s too soft, it can cause the dessert to lose its structure.
Why it happens:
- Overmixing the mascarpone can break it down, making it too runny.
- Using mascarpone that isn’t chilled enough.
How to fix it:
- Make sure your mascarpone is cold before mixing it with the other ingredients.
- Gently fold the mascarpone into your mixture rather than whisking it hard to maintain its creamy texture.
Sogginess from the Ladyfingers
Over-soaked ladyfingers (savoiardi) are another common culprit for watery tiramisu.
Why it happens:
- Dipping the ladyfingers too long in coffee makes them mushy and causes excess liquid to pool at the bottom of your dish.
How to fix it:
- Quickly dip your ladyfingers into the coffee—just a second or two is enough to coat them without soaking all the liquid.
- Shake off any extra liquid before layering them.
Not Enough Chilling Time
Tiramisu relies on firming up in the fridge to achieve that perfect creamy yet structured texture.
Why it happens:
- Rushing the process and not letting the tiramisu chill long enough.
How to fix it:
- Make sure you chill the tiramisu for at least 4-6 hours (or ideally overnight). This allows the layers to set and flavors to develop well.
Try Another Recipe
Simple Tiramisu Recipe Without Rum
Equipment
- 1 hand mixer/stand mixer
- 1 rubber spatula
- 1 9 inch square cake tin
- 1 small sieve for dusting cocoa powder
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 grater
- 1 digital scales
Ingredients
- 500 g mascarpone cheese
- 100 g caster sugar
- 350 ml cold brewed espresso coffee
- 26 savioardi biscuits
- 4 egg yolks
- 1 tablespoon cocoa powder
Instructions
- Brew the strong espresso first, then leave to cool completely
- Add the sugar and egg yolks to a bowl and whisk at high speed until pale yellow, doubled in volume and fluffy.
- Gently mix the mascarpone with a rubber spatula in a separate bowl until loosened
- Fold in or gently mix the mascarpone into the egg yolk mixture until uniform
- Quickly dip each savioardi biscuit into the cold coffee and begin to layer the bottom of the baking dish
- Once the first layer has been done, add half the tiramisu cream mixture and spread to cover all the savioardi biscuits
- repeat with another layer of lady fingers and the remaining tiramisu cream
- leave in the fridge overnight to allow the dessert to set and flavours to develop
- dust with cocoa powder using a small sieve just before serving. You can also add grated chocolate on top.
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.