The egg-free tiramisu is a delicious creamy spoon dessert: dedicated to those who cannot and do not want to use raw or pasteurized eggs. The cream based on only mascarpone and cream is a soft mousse. The base is traditional with ladyfingers dipped in coffee flavored with marsala, and the topping is delicious unsweetened cocoa powder, but if you prefer, it’s also excellent with grated dark chocolate. The egg-free tiramisu is ready: have you prepared the spoons?
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz mascarpone
- 1 cup sugar
- 1.7 cups heavy whipping cream
- 20 Sardinian ladyfingers (or classic)
- 1.3 cups moka coffee (with 4 tablespoons of sugar)
- 0.4 cups marsala
- as needed unsweetened cocoa powder
Tools
- 1 Moka
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 9 Dessert Cups for desserts
Steps
Prepare the coffee, sweeten it, and let it cool. Then add the marsala and mix. In the bowl of the mixer or with an electric beater, whip the cream. In a bowl, work the mascarpone with the sugar and then add the cream with movements from bottom to top, blending it into the cream without deflating it. Soak the ladyfingers in the coffee and arrange them on the bottom of the dessert cups, cover with cream, make a second layer of biscuits and cream. Finish with unsweetened cocoa and keep in the refrigerator until ready to serve (at least three hours).
