Classic egg-free Tiramisu recipe
by Tavolino
A classic Italian layered dessert prepared without raw eggs, using whipped cream instead for an airy, creamy texture. Ideal for those who prefer to avoid raw eggs and perfect for making ahead.
Ingredients
- strong coffee or double espresso 1 cup
- Mascarpone 250 g
- heavy cream 250 g
- ladyfingers 150 g
- almond liqueur (Amaretto) 5 tbsp
- Bourbon vanilla sugar 2 packets
- cream stiffener 1 packet
- cocoa powder for dusting
Preparation
- 1
Prepare the coffee or double espresso (1 cup) and let it cool completely.
- 2
Mix the cooled coffee with 5 tbsp of almond liqueur (Amaretto) in a shallow dish.
- 3
Whip the heavy cream (150 g) with 1 packet of cream stiffener in a bowl until stiff.
- 4
In a separate bowl, stir 250 g of mascarpone with 2 packets of Bourbon vanilla sugar until smooth.
- 5
Gently fold the whipped cream into the mascarpone mixture until a uniform consistency is achieved.
- 6
Briefly dip the ladyfingers (250 g) one by one into the coffee-Amaretto mixture; do not let them get soggy.
- 7
Place a layer of the soaked ladyfingers in a baking dish.
- 8
Spread half of the mascarpone cream evenly over the ladyfingers.
- 9
Place another layer of the remaining ladyfingers on top.
- 10
Spread the remaining cream over the second layer of ladyfingers.
- 11
Cover the tiramisu and let it set in the refrigerator for at least 4 hours.
- 12
Before serving, dust the tiramisu generously with cocoa powder.