Eggless Tiramisù
The tiramisù is one of the most beloved and known desserts in our country, but at the same time, it is the dessert that is most debated for both its origins and the ingredients that compose it.
In recent years, many variations have been created with fresh fruit, dried fruit, or liqueurs; personally, I love the original version but I adore revisiting it and proposing lighter and more delicate recipes like the peach tiramisù, the mini strawberry tiramisù or with berries. Pastry chefs like Montersino and Sal De Riso have been proposing extraordinary reinterpretations for years.
Every version offers new combinations and sensations without diminishing the original recipe.
Today I propose the eggless tiramisù made with ladyfingers soaked in coffee, mascarpone cream, and unsweetened cocoa; I chose not to include eggs to make the dessert lighter but also to allow for longer storage during the summer.
If you prefer to use the traditional tiramisù cream, you can certainly do so, I will leave you the recipe with pasteurized eggs to avoid any bacterial contamination.
Try the other variants as well:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 383.44 (Kcal)
- Carbohydrates 29.83 (g) of which sugars 13.15 (g)
- Proteins 6.03 (g)
- Fat 25.85 (g) of which saturated 6.87 (g)of which unsaturated 1.14 (g)
- Fibers 9.32 (g)
- Sodium 44.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz mascarpone
- 8.8 oz fresh heavy cream
- 2.1 oz powdered sugar
- 1 tsp vanilla extract
- 7 oz ladyfingers
- 7 oz coffee (lightly sweetened)
- to taste unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Baking dish rectangular
- 1 Small bowl
- 1 Piping bag with star tip
Procedure
To obtain a well-whipped cream, both the mascarpone and the cream must be cold from the fridge.
Put the mascarpone in a large bowl, mix it with a spatula to soften it, add the vanilla, sifted powdered sugar, and cream; mix everything and whip the mixture with the whisk until you get a dense and stable cream.
Be careful not to overwhip it, or it will tend to separate; the cream should remain smooth and silky.
Place it in a piping bag with a star tip and put it in the fridge.
For the soaking, I use instant coffee dissolved in warm water, I put 4 teaspoons for 200 g then add a little sugar and let it cool.
Choose the coffee you prefer, instant is fine, long espresso or moka coffee.
Take a rectangular baking dish, spread a thin layer of cream on the bottom, soak the ladyfingers in the coffee soaking liquid, and form the base.
Spread a layer of mascarpone cream over the cookies, continue with another layer of ladyfingers, and finish with the mascarpone cream.
Decorate the surface with unsweetened cocoa powder or grated dark chocolate.
The eggless tiramisù is ready to serve.
Tips
Storage
The eggless tiramisù can be stored in the fridge well covered for 4/5 days.
I recommend dusting it with unsweetened cocoa powder only at the time of serving.
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