Tiramisù - eggless, no mascarpone

*Prep Time: 10 Min

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Cooling Time: 2 H

Servings: 6

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Ingredients

PLEASE NOTE: These are the doses for a small pan of about 20 x 10 cm (8 x 4 inch) or for 6 small glass trifle cups.

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400g (about 20/30 cookies) of Savoiardi Ladyfingers. We recommend BALOCCO SAVOIARDI LADYFINGERS.

500g (2 cups) of mascarpone cheese (or the alternative recipe — see below)

500 ml (2 cups) of whipping cream

200 g (2 cups) of icing sugar

500 ml (½ cup) of coffee (better if espresso) (3 or 4 pucks of espresso))

4 tablespoons of Rum or Marsala (or sherry or brandy)

Hazelnut flavouring (optional)

unsweetened cocoa powder

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To make this mascarpone substitute:

mix together 12 ounces (340 grams) of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.

Step 1.

First, make the coffee (better if espresso). Let it cool completely before using it. To do this, place it in a large bowl. That way, besides cooling faster, it’s also more comfy to dip the ladyfingers in. Then pour the liqueur (Rum or Marsala) into the coffee and mix. Set aside.

Step 2. Now make a cream with mascarpone and whipping cream. So, using a stand mixer, whip the whipping cream (cold from the refrigerator) together with ½ dose of the powdered sugar, for about 5 minutes.

Optional: add hazelnut syrup to the cream (about 2 TBSP)

Step 3. Meanwhile, in a separate bowl, mix the mascarpone cheese with the remaining powdered sugar. This will let the mascarpone sugar and soften

Step 4. When the whipping cream is soft and fluffy, add it to the mascarpone. Mix with the help of a spatula, from the bottom up.

Mascarpone cream without eggs is ready! Now we need to assemble all our preparations to make eggless tiramisu.

Step 5. Now let’s prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.

Dip the ladyfingers quickly (1 or 2 seconds) into the coffee. Then arrange the ladyfingers in the casserole of your liking.

IMPORTANT. The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.

Step 6)– Arrange them so that they cover the bottom of the casserole. Then spread the mascarpone cream over the ladyfingers

Step 7)– Add another layer of ladyfingers and then top with more mascarpone cream. If you are making the last layer, spread the mascarpone cream generously. 

Step 8)– Finally, sprinkle with cocoa powder. You can even add dark chocolate chips, if you like.

Allow to rest 3 hours in the refrigerator before serving. Even better if you prepare the tiramisu the day before, letting it rest overnight.

Sources:

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