This Eggless Ricotta Tiramisu is the perfect dessert when you want all the indulgence of traditional tiramisu—but lighter, fresher, and incredibly simple to make.
Ricotta and yogurt come together to create a velvety cream without eggs, making this dish ideal for warm weather, family gatherings, or anyone who prefers a no-egg dessert.
With just a handful of ingredients, no cooking required, and a few hours of chilling, you’ll have a beautifully layered tiramisu that tastes like it came straight from a cozy Italian kitchen.
DOWNLOAD PDF OF THIS RECIPE HERE:
Servings: 6
Prep Time: 15 minutes
Chill Time: 2–4 hours (overnight preferred)
Total Time: 2 hours 15 minutes
Ingredients:
1 cup whole milk ricotta (250 g)
1 cup plain low-fat yogurt
2 tablespoons raw cane sugar (25 g)
Unsweetened cocoa powder, for dusting
Dry cookies (such as butter cookies, Pavesini, or classic ladyfingers)
Instant coffee, to taste
1 tablespoon liqueur (optional — San Marzano or any sweet liqueur)
Instructions
1. Prepare the Ricotta Cream
In a mixing bowl, combine the ricotta, sugar, and yogurt.
Whip with an electric mixer for a couple of minutes, until the cream becomes lighter and slightly airy.
If using liqueur, add it now and mix again briefly.
2. Make the Coffee
Prepare your coffee as preferred.
If using instant coffee, dissolve it in hot water until it reaches your desired strength.
No need to sweeten the coffee—especially if your chosen liqueur is already sweet.
3. Assemble the Tiramisu
Quickly dip the cookies into the warm coffee (do not oversoak).
Form the first layer in your dish.
Spread a generous layer of ricotta cream on top.
Dust with unsweetened cocoa powder.
Repeat the layers — cookies, cream, cocoa — until the dish is filled.
4. Chill
Refrigerate for at least 2 hours, but overnight gives the best texture and flavor.
Tips & Tricks
For extra creaminess, replace half the yogurt with mascarpone.
Add chocolate chips or shaved chocolate between layers for more texture.
Use decaf instant coffee for a kid-friendly version.
Serve in individual glasses for a beautiful presentation.
Nutritional Facts (Per Serving — 6 servings)
(Values are approximate)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Sugar | 13 g |
| Protein | 8 g |
| Fiber | 1 g |
| Sodium | 90 mg |
| Cholesterol | 25 mg |
EGGLESS RICOTTA TIRAMISU
Notes
Ingredients
- 1 cup whole milk ricotta (250 g)
- 1 cup plain low-fat yogurt
- 2 tablespoons raw cane sugar (25 g)
- Unsweetened cocoa powder, for dusting
- Dry cookies (such as butter cookies, Pavesini, or classic ladyfingers)
- Instant coffee, to taste
- 1 tablespoon liqueur (optional — San Marzano or any sweet liqueur)
Instructions
1. Prepare the Ricotta Cream
- In a mixing bowl, combine the ricotta, sugar, and yogurt.
- Whip with an electric mixer for a couple of minutes, until the cream becomes lighter and slightly airy.
- If using liqueur, add it now and mix again briefly.
2. Make the Coffee
- Prepare your coffee as preferred.
- If using instant coffee, dissolve it in hot water until it reaches your desired strength.
- No need to sweeten the coffee—especially if your chosen liqueur is already sweet.
3. Assemble the Tiramisu
- Quickly dip the cookies into the warm coffee (do not oversoak).
- Form the first layer in your dish.
- Spread a generous layer of ricotta cream on top.
- Dust with unsweetened cocoa powder.
- Repeat the layers — cookies, cream, cocoa — until the dish is filled.
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