The tiramisu without egg whites is an irresistible variation of the classic Italian dessert, perfect for those seeking a simpler yet equally delicious version. This dessert is ideal for those who love the creaminess of traditional tiramisu but prefer to avoid egg whites. The preparation is quick, and the result is a fresh tiramisu, rich in flavor, that will win everyone over. Discover how to prepare it with few ingredients and in little time, for a dessert to enjoy any time of the year!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 egg yolks
- 3 tablespoons sugar
- 2 tablespoons water (very hot)
- 250 g mascarpone
- 200 ml whipping cream
- 1 tablespoon liqueur (optional)
- 1 package pavesini
- 1 cup coffee
- to taste unsweetened cocoa powder
Tools
- 1 Mixer
- 2 Bowls
- 1 Cup
- 1 Spatula
- 1 Baking dish
- 1 Sieve
Steps for Tiramisu without Egg Whites
Place the carton of cream in the freezer for about 30 minutes to cool it well. Once cold, whip it with an electric beater until you get a firm and silky consistency. Set aside.
In a bowl, beat the egg yolks with sugar using a mixer until the mixture is light and frothy. Add 2 tablespoons of very hot water (not boiling) and continue mixing for a few more minutes until you get a smooth and soft mixture.
Add mascarpone to the egg yolk and sugar mixture and mix gently with the mixer on low speed, so that it blends well without deflating.
If desired, add the chosen liqueur (e.g., marsala or rum) to the mixture and mix again.
Add the whipped cream to the mascarpone mixture, stirring gently from bottom to top with a spatula. The goal is to obtain a smooth but compact cream without deflating the cream.
Prepare a cup of unsweetened coffee and quickly dip the pavesini (or ladyfingers) in the coffee, being careful not to soften them too much.
Start layering in the serving dish. Lay a layer of coffee-dipped pavesini on the bottom, then cover with a layer of mascarpone cream. Continue alternating layers of cookies and cream until you run out of ingredients, ending with a layer of cream.
Dust the surface of the tiramisu with cocoa powder, using a sieve to distribute it evenly.
Cover the tiramisu with plastic wrap and place in the fridge for at least 3-4 hours (preferably overnight) to allow the cream to set well and the flavors to meld.
Once ready, the tiramisu without egg whites is ready to serve and enjoy!
Storage
The tiramisu without egg whites can be stored in the refrigerator for up to 2-3 days, covered with plastic wrap or in an airtight container.
Freezing tiramisu is not recommended, as the texture of the cream may alter once thawed.
Tips
Cold cream: Make sure the cream is well chilled before whipping. Placing it in the freezer for about 30 minutes before use helps achieve the perfect consistency.
Hot water: When adding hot water to the egg yolks, it should not be boiling. It should just be warm to the touch to avoid cooking the yolks.
Liqueur: Liqueur is optional but adds an extra touch of flavor. You can opt for marsala, rum, or even coffee liqueur to enhance the taste.
Soaking the cookies: Do not leave the pavesini or ladyfingers in the coffee for too long to avoid them breaking apart. A quick dip is sufficient.
Notes
If you prefer a lighter version, you can use plant-based cream instead of the classic one. In this case, the cream might be a bit less dense, but it will still be tasty.
For an even creamier texture, you can replace part of the mascarpone with well-drained ricotta.
Variations
Chocolate version: Add dark chocolate shavings between the cream layers or mix them directly into the cream for a richer-flavored tiramisu.
Fruit Tiramisu: You can add slices of strawberries, bananas, or berries on top of each cream layer or mix them into the cream for a fruity and fresh touch.
Tiramisu with flavored coffee: Instead of classic coffee, you can use vanilla, cinnamon, or hazelnut flavored coffee for an interesting variation.
Tiramisu without liqueur: If you prefer a non-alcoholic version, you can replace the liqueur with a bit of vanilla or add more coffee.
FAQ – Tiramisu without Egg Whites
Can I prepare the tiramisu without egg whites in advance?
Yes, the tiramisu without egg whites can be prepared in advance, preferably the day before serving. Resting in the fridge allows the flavors to blend better and the cream to solidify slightly, making the tiramisu even more delicious.
What type of coffee should I use for the tiramisu?
It’s best to use unsweetened espresso for the best flavor, but if you prefer a lighter or less bitter coffee, you can also opt for a long coffee or decaf.
Can I use ladyfingers instead of pavesini?
Yes, you can use ladyfingers instead of pavesini. Both work well for creating the layers in tiramisu, but pavesini tend to absorb less liquid, resulting in a more compact texture.
Is the tiramisu without egg whites lighter than the traditional version?
The version without egg whites might be perceived as lighter as it does not contain raw whipped egg whites, but the cream and mascarpone are still rich ingredients, so the dessert is not calorie-free.
Can I use light mascarpone?
Yes, you can replace traditional mascarpone with a light version, but keep in mind that the texture and flavor may be slightly different. The cream will still be tasty, but less rich.
What to do if the cream doesn’t whip correctly?
If the cream doesn’t whip correctly, check that the cream was well chilled and wasn’t whipped for too long. If the problem persists, try replacing the cream with a denser one or use a small amount of gelatin to stabilize the cream.
The tiramisu without egg whites is a delicious and simple alternative to the traditional version. With a few ingredients, this dessert becomes a pleasure to prepare and enjoy on any occasion. Perfect for those who love creamy desserts and want consistently flawless results. Try it and discover how easy it is to create a lighter yet equally irresistible version of one of the most beloved Italian desserts!
