The Great Egg Crisis: Why Your Tiramisu Doesn’t Need Eggs (Anymore)

      Remember when you could grab a carton of eggs for $2.50 and not think twice about it? Well, those days are long gone. Now, if you’re lucky, you might find a dozen for $12—if they’re even in stock. And if you’re really desperate, you can hit up your local bodega, where they’re selling loosies—yes, single eggs—at a dollar each, like we’re back in Prohibition but for omelets.

      This is the world we live in, folks. People swore up and down that if they elected a certain someone, groceries would be cheaper. Instead, we’re out here budgeting eggs like they’re a luxury import. At this rate, Fabergé eggs might be the more affordable option.

      For most people, an egg shortage means fewer scrambled breakfasts. For bakers, it means rethinking everything. Eggs are the backbone of so many classic recipes, from cakes to custards. But when a staple ingredient becomes a financial burden, we have to adapt.

      Thankfully, baking science is on our side. With the right techniques, we can make incredible desserts—without eggs. Enter my egg-free tiramisu recipe, an updated version of my classic tiramisu recipe.

Why Go Egg-Free?

1. It’s Budget-Friendly – Because let’s be real, if you’re paying $12 for eggs, you might as well go out for dessert.
2. It’s Inclusive – No eggs mean it’s safer for those with allergies and easier to tweak for dietary restrictions.
3. It’s Just as Good – Trust me, you won’t miss the eggs. The texture stays rich and velvety, and the flavor? Absolutely decadent.

      When I served this version of tiramisu at a recent dinner party, my Italian brother-in-law—who takes his tiramisu very seriously—was completely obsessed with it. He and the rest of the table raved about how creamy and indulgent it was, and by the end of the night, every single plate was wiped clean. If an Italian gives his stamp of approval on an egg-free tiramisu, you know it’s good.

      Classic tiramisu is made with ladyfingers, which soak up espresso and create that perfect soft-yet-structured texture. But if you want to level it up, try swapping them for Biscoff cookies. The deep caramelized flavor of Biscoff pairs beautifully with the coffee and mascarpone, adding a subtle spiced richness that makes this dessert even more irresistible. Plus, Biscoff holds up just as well as ladyfingers without getting too soggy. If you haven’t tried it yet, consider this your sign.

      So, if you’re tired of playing Who’s Got the Cheapest Eggs and want to enjoy a classic dessert without the stress, let’s get into this. Because egg prices may be unpredictable, but dessert shouldn’t be. Happy baking! 🍰✨