Tiramisu (no eggs)

This is not a traditional Tiramisu in that it uses no eggs, instead your coffee and liquor soaked savoiardi is layered with whipped cream and slightly tangy mascarpone, finally topped with bitter cocoa.

5 from 1 vote

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Course: Dessert

Cuisine: Italian

Keyword: Coffee, Coffee Dessert, Italian Dessert, Marscarpone, Tiramisu

Prep Time: 1

Cook Time: 15

Servings: people

Calories: 543kcal

Equipment

1 Deep baking dish
1 Large mixing bowl
1 Bowl

Ingredients

1½ cups Cream (Single)
500 grams Mascarpone
2 cups Espresso coffee
1 cup Coffee Liqueur
1 packet Savoiardi biscuits (48 individual savoiardi )
1 tbsp Cocoa

Instructions

Place cream in a large mixing bowl and beat with electric beaters until soft peaks form.
Add mascarpone to the whipped cream and mix on low until just combined (only a couple of seconds) and then set mascarpone cream aside.
In a shallow bowl or small baking dish pour in espresso coffee and coffee liqueur and stir with a spoon to combine.
Dip each savoiardi biscuit into the coffee mixture for 3 to 4 seconds on each side and then place on one layer in a deep baking dish.
Once you have created a single layer of savoiardi soaked in coffee, spread a thin layer of mascarpone on top.
Repeat with a second layer of savoiardi dipped in coffee mixture and then a layer of cream.
Refrigerate overnight or for a minimum or 4 hours.
When you are ready to serve gently sprinkle cocoa on top.

Video

Notes

For a sweeter Tiramisu add a couple of table spoons of sugar when you make your espresso coffee.
If cocoa is too bitter for you replace it by shaving your favourite chocolate on top of the Tiramisu (Sometimes I crumble a Cadbury's Flake on top).
For an alcohol free version replace the coffee liqueur with an additional cup of espresso coffee.
You can supplement coffee liqueur for other liqueurs such as Frangelico for a hit of hazelnut.

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