No-Bake Chestnut Tiramisu Without Eggs

Chestnut tiramisu without eggs is a rich, seasonal twist on the classic Italian dessert. This version is layered with coffee-soaked ladyfingers, whipped cream, mascarpone, and a smooth chestnut purée, all without using raw eggs. It’s an elegant no-bake treat, perfect for the holidays or any cozy autumn gathering.

Why Everyone Will Love This Recipe

• Egg-free and still incredibly creamy, making it safer for guests with egg sensitivities.
• The nutty sweetness of chestnuts adds warmth and depth.
• No baking required — just whip, layer, and chill.
• It’s festive, indulgent, and perfect for fall or winter celebrations.
• The brandy adds a subtle kick, but can easily be skipped for a kid-friendly version.

What Is Chestnut Tiramisu?

Chestnut tiramisu is a variation of traditional tiramisu, an iconic Italian dessert typically made with mascarpone, eggs, ladyfingers, coffee, and cocoa. In this version, boiled chestnuts are blended into a creamy purée and folded into whipped cream and mascarpone, offering a nutty, autumnal twist. It’s a comforting dessert that retains the layered structure of the original but brings an entirely new flavor profile to the table.

Cooking Tips

• Use pre-cooked or vacuum-packed chestnuts to save time — just make sure they’re unsweetened.
• Want a smoother texture? Pass the chestnut purée through a sieve before mixing.
• Brandy is optional — for a family-friendly version, skip the alcohol or replace it with vanilla extract.
• Make it ahead! Tiramisu gets even better after a few hours (or overnight) in the fridge.
• Use cold whipping cream to ensure stiff peaks form easily.

Frequently Asked Questions

Can I use canned chestnuts instead of boiling my own?

Yes! Just make sure they’re plain and unsweetened. Canned or vacuum-packed chestnuts are perfect for saving time.

What can I use instead of brandy?

You can substitute with rum, Marsala wine, or even a splash of vanilla extract for a non-alcoholic option.

How long should I chill the tiramisu?

At least 2 hours, but chilling it overnight enhances the flavor and helps it set beautifully.

Is it safe for kids to eat?

Yes — if you omit the brandy and use decaf coffee, it’s completely kid-friendly.

Can I make this dessert ahead of time?

Absolutely! In fact, tiramisu tastes even better the next day after the flavors have melded.

How to Store

Cover the tiramisu tightly with plastic wrap or store in an airtight container. Keep refrigerated for up to 3 days. To serve, slice directly from the chilled dish — no need to bring to room temperature.

How to Freeze

Chestnut tiramisu can be frozen for up to 1 month. To freeze, wrap the entire dish tightly with plastic wrap and aluminum foil, or portion into individual containers. Thaw overnight in the refrigerator.

Note: The texture may soften slightly after freezing, but the flavor remains delicious.

How to Make Chestnut Tiramisu Without Eggs

Step 1

Step 1

Prepare the coffee and let it cool completely.

Prepare the coffee and let it cool completely.

In a blender or food processor, blend the boiled chestnuts, sugar, and milk until smooth and creamy.

Step 2

Step 2

In a blender or food processor, blend the boiled chestnuts, sugar, and milk until smooth and creamy.

In a mixing bowl, whip the cold heavy cream to stiff peaks using an electric mixer.

In a separate bowl, beat mascarpone and brandy until smooth and fluffy.

Step 3

Step 3

In a mixing bowl, whip the cold heavy cream to stiff peaks using an electric mixer.

Add the chestnut purée to the mascarpone mixture and mix until fully combined.

Step 4

Step 4

In a separate bowl, beat mascarpone and brandy until smooth and fluffy.

Fold in the whipped cream gently using a spatula, preserving the airy texture.

Step 5

Step 5

Add the chestnut purée to the mascarpone mixture and mix until fully combined.

Spread a spoonful of the cream on the bottom of a 9×6 inch (22×15 cm) glass baking dish.

Step 6

Step 6

Fold in the whipped cream gently using a spatula, preserving the airy texture.

Dip the ladyfingers briefly in coffee and arrange them as the first layer in the dish.

Step 7

Step 7

Spread a spoonful of the cream on the bottom of a 9x6 inch (22x15 cm) glass baking dish.

Spread a layer of the chestnut cream on top. Repeat with another layer of coffee-dipped ladyfingers and finish with a final layer of cream.

Step 8

Step 8

Dip the ladyfingers briefly in coffee and arrange them as the first layer in the dish.

Dust the surface with sifted cocoa powder and sprinkle with dark chocolate shavings.

Step 9

Step 9

Spread a layer of the chestnut cream on top. Repeat with another layer of coffee-dipped ladyfingers and finish with a final layer of cream.

Chill in the fridge for at least 2 hours before serving.