This Mini Egg Tiramisu is the perfect make-ahead dessert for Easter. A creamy, stress-free, and eggless spring-themed treat for tiramisu lovers!
With Easter coming up, who doesn't love a no-fuss make-ahead treat on the big day? If you're a tiramisu fan (who isn't?), then you'll love this simple, Easter-themed twist on the classic Italian dessert - the Mini Egg Tiramisu!
And it's completely egg-free too, so you don't need to worry about raw eggs in it. But it does contain cute little chocolate easter eggs which your kids will love!
This no-bake delicious dessert can be made up to two days ahead so that you don't need to stress about it on the day. And you only need 8 main ingredients (and optional white chocolate shavings) to complete it!
Ingredients and Variations
The best thing about this easy tiramisu recipe is that it contains no raw egg yolks, making this suitable treat for those with egg intolerance or allergies.
You will need the following ingredients:
Lady fingers - Sponge fingers needed to layer the tiramisu. Use crusty "Savoiardi" type ladyfingers. Avoid cake-style ladyfingers as these are too soft and will make your tiramisu soggy. You will need 24-30 ladyfingers for this recipe (which is usually 1 packet or slightly more, depending on the size of your dish).
Heavy Cream - Or whipping cream or fresh cream. Use heavy cream which contains at least 35% fat.
Mascarpone - An essential ingredient in tiramisu. Use good quality mascarpone cheese and avoid using cream cheese for this recipe. Use mascarpone straight out of the refrigerator (no need to thaw it).
Sugar - Use granulated or caster sugar for sweetness.
Espresso Coffee - You'll need around 2 tablespoons of espresso (or strong coffee or instant coffee) dissolved in a bowl of hot water. The bowl has to be wide enough to dip the ladyfingers.
For the topping, you will need:
Cocoa Powder - For dusting the tiramisu before serving. You can use Dutch-processed or unsweetened cocoa powder.
Mini Eggs - The star of the show for this Easter-themed dessert. You will need two small packs of Mini Eggs (or similar). Mini Eggs are made of solid-milk chocolate eggs encapsulated in a colourful shell-like hard coating. These will be coarsely crushed and sprinkled over the tiramisu before serving.
White Chocolate Shavings - These is an optional ingredient and makes a perfect topping along with cocoa and Mini Eggs!
How to Make Eggless Mini Egg Tiramisu
Make the Mascarpone Cream Mixture
Whisk the heavy cream in a bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer). You'll need to whisk until stiff peaks form. Set the whipped cream aside.
Place the mascarpone and sugar in a large bowl of a stand mixer (or a handheld electric mixer) fitted with the paddle attachment. Mix on medium speed for around 30 seconds or until the mixture is combined.
Fold in the whipped cream and mix (using the paddle attachment) until the cream is incorporated and the mixture is smooth. This will only need a few seconds - do not overmix!
Assembling the Tiramisu
Stir in espresso (or strong coffee) in a bowl of hot water. Make sure that the bowl is wide enough to dip the ladyfingers.
Prepare your baking dish (I used an 8x8' glass dish - you can use anything similar).
Dip each ladyfinger into the espresso mixture - try to do this quickly and do not let the Savoiardi biscuits soak in the mixture for more than 2 seconds - otherwise they will be too soggy.
Place the ladyfinger biscuits side by side (you will have 2 rows) at the bottom of the dish. You may need to cut off part of the ladyfingers for the "shorter" row.
Use a spatula (or palette knife) to spread half of the mascarpone mixture on top of the bottom layer.
Repeat the last 3 steps to create another row of dipped Savoiardi biscuits, followed by a layer of the remaining mascarpone mixture.
Cover the baking tray with plastic wrap and chill for at least 4 hours - preferably overnight or up to 2 days.
Before serving, add a dusting of cocoa powder and then top with crushed Mini Eggs and white chocolate shavings. Slice and serve! Store any leftover tiramisu immediately in a refrigerator.
Leftover tiramisu should be stored in an airtight container and refrigerated for up to 4 days. Please note, that Mini Eggs may lose some of their taste when refrigerated.
Tiramisu can be frozen (in a freezer-safe container) for up to 2 months. Thaw it overnight before serving.
This Easter tiramisu is a perfect make-ahead dessert. You can prepare the tiramisu and store it overnight in a refrigerator before serving. Tiramisu requires at least 4-5 hours to set but tastes even better when left to set overnight!
The Perfect Eggless Tiramisu
Tiramisu is a relatively simple and straightforward dessert to make, but here are a few tips that will help you nail an eggless tiramisu recipe each time!
- Use heavy cream and mascarpone straight out of the refrigerator - there is no need to bring these out to room temperature beforehand, especially during the summer months.
- Refrigerate tiramisu immediately after layering and keep refrigerated until ready to serve. Transfer any leftover tiramisu straight beck to the refrigerator after serving.
- Use "savoiardi" type ladyfingers. Cake-type ladyfingers should be avoided, as these tend to be too soggy for tiramisu.
- Do not soak the ladyfingers in the coffee mixture - otherwise they will become soggy and fall apart. Quickly dip each ladyfinger (for not longer than 2 seconds).
- Do not overbeat heavy cream and do not overmix the mascarpone-cream mixture to avoid splitting.
- For a boozy version, add 2-4 tablespoons of dark rum or coffee liqueur to the espresso mixture!
Mini Egg Tiramisu
- 200 g Savioardi lady fingers (1 package or approx. 7 oz) + more or less as needed
- 250 mL heavy cream or whipping cream at least 35% fat (1 cup)
- 250 g mascarpone cheese (8 oz)
- 75 g granulated sugar (approx. ¼ cup + 1 tbsp.)
- 375 mL espresso coffee (1.5 cups)
- 2 tbsp. cocoa powder unsweetened
- 2 small packs Cadbury Mini Eggs (160g) crushed
- 15 g white chocolate optional
- Place heavy cream in a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until stiff peaks form. Set aside.
- Place mascarpone cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until just combined. Fold in whipped heavy cream and mix for a few seconds until incorporated and smooth.
- Place espresso coffee in a wide bowl (wide enough to fit the with of a ladyfinger).
- Dip both sides of each ladyfinger (one by one) quickly into espresso (do not soak as ladyfingers will become soggy).
- Place dipped ladyfingers side by side (you will have 2 rows) at the bottom of an 8x8" glass baking dish (or use a brownie pan lined with parchment paper). You may need to cut off part of the ladyfingers for the "shorter" row.
- Spread half of the mascarpone mixture on top of the bottom row. Use a spatula or palette knife to smooth out the surface.
- Repeat the last three steps to create a second row of lady fingers and mascarpone covering. Cover and refrigerate for 4-5 hours up to overnight.
- Before serving, dust with cocoa powder and top with crushed mini eggs. Add white chocolate shavings if desired. Slice and serve. Place leftover tiramisu in a refrigerator immediately.