The recipe for biscuit tiramisu (which you can find here) was very popular, but I was often asked for the eggless version to avoid using raw eggs, also suitable for those with egg intolerances. A very creamy, easy to prepare, delicious, and irresistible dessert perfect for ending a lunch or dinner, but also when we want a treat. If you want to offer it to the little ones, instead of coffee for soaking the biscuits, you can use barley coffee (naturally caffeine-free) or milk or even milk and cocoa. Let’s get to work and prepare the eggless biscuit tiramisu together!
If you like creamy desserts, here are some delicious recipes to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the eggless biscuit tiramisu
- 7 oz biscuits
- 18 oz mascarpone
- 1 2/3 cups fresh liquid cream
- 2/3 cups sugar
- 1/2 cup coffee
- 3 tbsps unsweetened cocoa powder
- 3.5 oz dark chocolate
Tools for preparing the eggless biscuit tiramisu
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- 1 Electric Whisk
- 1 Baking Dish
Steps for preparing the eggless biscuit tiramisu
Prepare the coffee and let it cool. Whip the cream which should always be well chilled. Gradually add the sugar. When the cream is semi-whipped, add the mascarpone.
Continue working with the electric whisks until you have a dense and enveloping foam. Coarsely chop the dark chocolate.
In a baking dish, make a layer of biscuits. Moisten them with coffee and cover with a layer of mascarpone cream. Sprinkle with chocolate flakes. Continue alternating these layers until you finish the ingredients. Let it rest in the fridge for a couple of hours and finish with a dusting of unsweetened cocoa before serving.
Storage
You can store the eggless biscuit tiramisu in the fridge for up to 3 days.
FAQ
Can I omit the chocolate?
Sure, or you can use milk or white chocolate according to your taste.
