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Tiramisu (Eggless)


This easy to make Tiramisu is eggless and is as much delicious, as the original one! It's creamy, coffeinate, slightly sweet, with a touch of dark chocolate flavor.




Tiramisu literally means "pick me up" or "cheer me up". It is one of Italy's most popular desserts. Original Tiramisu is made with eggs in the cream mixture. I am not a fan of raw eggs, so this is my no-egg version and I love it!!!



It takes only 30 minutes to prepare it. Then you should refrigerate it for 6 hours before you serve it.



Ingredients (12 Servings)

28 Savoiardi or Ladyfinger Biscuits

400 gr. Mascarpone

400 gr. Whipped Cream (36% fat), cold

120 gr. Powdered Sugar

1 tsp. Vanilla Extract

100 ml Cognac or Coffee Liquor

300 ml. Espresso or Strong Coffee (warm or in room temperature)

3-4 tbsp. Cocoa Powder (for sprinkling)



Method

  • In a mixer's bowl add whipped cream and beat on a medium speed for 3-5 minutes or until thick and creamy. (Do not beat too much! Risk of splitting)

  • Transfer mixture into another bowl and place in the fridge.

  • In a clean mixer's bowl add mascarpone, powdered sugar, vanilla and beat until homogenized.

  • Add thick whipping cream to the mascarpone mixture and stir gently with a spatula until homogenized.

  • In a separate bowl add espresso and cognac or coffee liquor and stir. Hold a savoiardi, sugar side down and dip it into the coffee for just a second. Lay in a 36x24 cm baking dish.

  • Repeat the same process, until the bottom of the baking dish is covered with savoiardi (14 savoiardi).

  • Spread half of the cream over them. Using a spatula, cover them nicely with the cream.

  • Cover with another layer of savoiardi repeating the same method, dipping them into the coffee mixture.

  • Spread the remaining cream and cover them. Using a spatula straighten the cream.

  • Refrigerate for at least 6 hours. The dessert should set and chill.

  • When ready, remove from refrigerator. Sprinkle with cocoa powder.

  • Cut into pieces and serve.

Enjoy!!!



Tip

  • Whipped Cream should be really cold. If you also chill your mixer's bowl before using it, cream will thicken easier, avoiding the risk of splitting.



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