To begin making the Eggless Tiramisu Recipe, prep all the ingredients and keep ready

You need a large 9×9-inch baking pan or an 8 x8 baking pan  with at least a 9-10 cup capacity.

In a large bowl of the stand mixer, add the mascarpone cheese along with the rum and sugar mixture and beat until fluffy and soft peaks form. Take care not to over beat as the cheese can turn into buttery texture when over beaten.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.

Whisk the coffee decoction with more rum in a shallow bowl. Dip each side of the ladyfinger into the espresso mixture and don't over-soak the ladyfinger with coffee because then the ladyfingers will taste soggy. Just do a quick dip on each side.

You can use Homemade Savoiardi Recipe or Store Bought Homemade Savoiardi.

Arrange half Homemade Savoiardi Recipe biscuits at the bottom of the baking dish. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.

Spread half of the whisked mascarpone cream cheese mixture over the soaked ladyfingers. Arrange another layer of ladyfingers biscuits after dipping them in the coffee decoction mixture. This time, it should be of a less soaked than you did for the bottom layer. 

Finally, spread the remaining mascarpone cheese mixture on the top.  Cover the baking dish with tiramisu and refrigerate for at least 8 hours before you can serve it.

When you are ready to serve the Italian Eggless Tiramisu, sift the cocoa powder evenly over on the top and sprinkle with chocolate shavings.

Serve this Eggless Tiramisu as your next dinner party dessert or serve it after a simple home meal of Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe, Garlic bread.