Tiramisu Pie, an easy authentic Italian Tiramisu dessert recipe. this classic dessert can be made with or without eggs. A family favorite dessert.|anitalianinmykitchen.com
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5 from 2 votes

Tiramisu Pie

*For the replacement of raw egg, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Italian
Servings: 10
Calories: 727kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • PASTRY DOUGH 2 pie crust
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1/2 cup + 1 tablespoon butter (room temperature)
  • 1/2 cup Nutella
  • 14 lady fingers
  • 1/2-3/4 cup strong coffee (decaffeinated is fine)
  • unsweetened cocoa for sprinkling
  • 2 cups mascarpone
  • 2 cups whole cream
  • *2 eggs (eggs can be eliminated)
  • 3 tablespoons sugar


  • PIE DOUGH** (lightly grease and flour a 10x1.5 inches pie or cake pan.
  • In a large bowl, gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (it will take about 10 minutes for everything to come together to form a dough, it does seem crumbly at first but don't lose patience). Wrap in plastic and refrigerate for 30 minutes.
  • Pre-heat oven to 350°.
  • Remove from fridge and on a lightly floured surface, knead the dough a couple of times to soften it up again. Roll out to approximately 1/8" thickness. Place cut out pie crust in prepared pie plate, using a fork prick the pie dough, then cover the dough with parchment paper and weigh it down with dry beans. Bake for approximately 12-15 minutes. Remove from oven, remove paper and beans, let cool.
  • Beat together sugar and eggs until frothy, then add the Mascarpone and cream, beat until thick. (if eliminating eggs beat sugar with Mascarpone and cream together).
  • Spread the baked pie dough with an even layer of Nutella, top with half the Mascarpone cream, dip the Lady Fingers (whole cookie), one cookie at a time in the coffee, then place on top of the Mascarpone Cream, top with remaining cream. Refrigerate at least 4-5 hours, overnight is even better. Before serving sprinkle with cocoa. Enjoy!
  • With the extra dough I made some cut out cookies and a few I made squares and filled them with Nutella. Bake for approximately 12 minutes.
  • **Or you could use a food processor and when the dough almost comes together remove to a lightly floured surface and knead until you have a soft dough.


Calories: 727kcal