This egg-free and alcohol-free tiramisu offers all the creamy goodness and rich flavour you crave, keeping the tradition of a timeless classic. Espresso-infused ladyfingers, rich mascarpone cream and a thin layer of cocoa make it a perfect dessert to enjoy with coffee on an afternoon or at a party.
Another Italian classic, I bet you all know very well. In fact, biscuits, also known as ladyfingers or Savoiardi, mascarpone cheese and coffee make it unmistakable. It offers a delightful combination of sweet, bitter and creamy flavours, which make it so popular.
More, tiramisu is typically made with a fortified wine, such as Marsala, to enhance its flavour. But you can use Amaretto, too. Although the classic recipe includes alcohol and eggs, I skipped them and made another, just as delicious version of the tiramisu dessert. That makes this version egg-free and alcohol-free.
Cream instead of eggs
The main reason for using eggs is they bring richness and they give a light and airy texture to the cream. The thing is, that I ran out of eggs and it was a Sunday when the shops were closed. But, instead of eggs, I used whipping cream. The cream provides a similar richness and creaminess to this dessert, without the need for eggs.
When whipping the cream you have to be careful not to overwhip it. In other words, when you think that it needs just a couple of seconds more, stop. Overwhipping cream can result in a grainy texture. I suggest you start whipping at a low speed and stop when the cream thickens.
Always refrigerate your tiramisu, also to ensure the flavours develop that unmistakable aroma of this dessert. Also, you can choose to serve it in individual glasses or simply create a classic layered tiramisu in a serving dish.
Additionally, you might be interested in these dessert recipes as well: marzipan liqueur apricot tart, coconut mousse cakes, a gorgeous invisible apple cake or this raspberry vanilla poppy seed cream cake.
Ingredients for a tiramisu (15×20 cm):
- 15-20 savoiardi or ladyfingers
- 600 g mascarpone cheese
- 250 ml cream
- 300 ml espresso shots (cooled)
- (50 ml Amaretto or Marsala for the option with alcohol)
- 4 tsp brown sugar
- 2 drops of vanilla paste
- cocoa powder for garnish
To begin, prepare the espresso coffee. Brew the coffee, pour it into a bowl with a flat bottom, mix in the sugar and let it cool completely. If you are making the alcohol version, add 50 ml of Amaretto or Marsala to the cold coffee.
Then, in a larger bowl, whisk the mascarpone cheese until smooth and creamy. Add the cream and vanilla and whip until fluffy, smooth and firm peaks form.
Afterwards, assemble the tiramisu. Lay each ladyfinger in the expresso for 2 seconds and then flip it for another 2-3 seconds. Place the biscuits directly in a serving dish. Continue until you have a complete single, bottom layer. Spread a layer of mascarpone cream over it.
Repeat the steps by adding another layer of coffee-soaked ladyfingers and covering it with a thinner layer of mascarpone cream. Transfer the remaining cream to a piping bag with a round nozzle. Pipe the mascarpone on the whole surface, by creating dots or small domes.
Dust the top of the tiramisu with cocoa powder using a fine sieve. Then, refrigerate it for at least 5 hours or overnight.
Finally, divide the tiramisu into portions and serve it with a cup of coffee, espresso, a glass of wine or an iced coffee.
Enjoy.
