Tiramisu is one of my ultimate favorite desserts. The blend of coffee, chocolate, and mascarpone will pick you up even on your gloomiest day. For those who do not know what Tiramisu is, it is a dessert made of layers of coffee-soaked ladyfingers and rich, airy mascarpone cream.
I have made these umpteen times now and is a success every time. Needless to say, it is the ultimate crowd-pleaser. Who can really resist a dessert that literally means “pick me up’’? Right? With the filling being eggless and alcohol-free, this is a quick version of the classic tiramisu.
Why should you try Eggless Tiramisu?
This is because the great thing about this recipe is that no raw eggs are used. It is a great make-ahead dessert and can be served even a day or two after it’s made. It is when the dessert is at its best as the flavors would’ve blended and mellowed and the cake would’ve firmed up. If you like to check my classic Tiramisu recipe.
Click here: Tiramisu
Get amazed by the most awesome Eggless Tiramisu you’ve ever tasted. Here is how to make Eggless and alcohol-free Tiramisu
- 250g mascarpone
- 250g heavy whipping cream
- 60g white sugar
- 1 package of ladyfinger biscuits
- 250ml or 1 cup strong, espresso, at room temperature
- 60g dark, 70% chocolate
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla essence
- Optional alcohol: 4 tbsp Kahlua, Baileys or Amaretto
1. In a clean bowl, pour heavy cream and beat with an electric hand mixer until you have soft peaks
2. In another bowl, using the same hand mixer, beat the sugar and mascarpone lightly, for about 20 seconds, just to soften the cheese
3. Fold the cream into the mascarpone along with the vanilla essence.
4. Into a shallow dish, pour the coffee
5. Choose a square baking dish measuring about 16cm (7″) or something similar. You can also arrange in 6-8 serving glasses.
6. Dip the biscuits into the coffee mix for 5 seconds, no more, shake off excess, and arrange on the base of your chosen dish in a single layer. If using glasses, you’ll have to break the biscuits to fit and push them down
7. Top the damp biscuits with half the mascarpone mixture for the big dish. In glasses, about 1-2 heaped tablespoons, depending on the size of your glasses.
8. Cover with a fine layer of cocoa powder using a sieve.
9. Grate half the chocolate all over the mascarpone layer.
10. Repeat this with another layer of the coffee dipped biscuits, the mascarpone mix, and the second half of the grated chocolate and fine layer of cocoa powder.
11. Cover with clingfilm and place in the fridge for a minimum of 4 hours to set, even overnight, for the ideal party dessert.
12. Serve chilled
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