Classic Tiramisu Without Eggs - Authentic Italian Recipe

Classic Tiramisu Without Eggs - Authentic Italian Recipe

Course: Dessert

Cuisine: Italian

Prep Time: 20

Resting time:: 2

Total Time: 20

Servings:

Calories: 496kcal

Author: Andrea Soranidis

Learn how to make classic Tiramisu, one of the most traditional Italian desserts takes only 20 minutes to make with just 7 ingredients!

Print Recipe

Metric - US Customary

Ingredients

260 ml double cream (32% fat)
300 g fresh mascarpone cheese
300 g ladyfingers also called savoiardi
100 g fine sugar
250 ml freshly brewed espresso coffee cooled
50 ml Marsala wine optional
60 g unsweetened cocoa powder

Instructions

Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
Add ⅓ of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
Place each ladyfinger in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream, until is fully covered.
Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, even better if you leave it overnight.
Just before serving it, dust the dessert with cocoa powder, and serve straight away!.

Video

Notes

Can I substitute ladyfingers?

Italian savoiardi are not always easy to find, so if you're really craving tiramisu, try substituting with a sponge cake or angel cake.

Cut the cake into 1cm (½ inch) thick slices and let them dry overnight on a wire rack ( or place them in the oven at 100 C for about half an hour). Then cut the slices into fingers or sticks, and proceed with the recipe.

Also, if you want to make a fully eggless tiramisu', you can use vegan savoiardi.

Can I substitute Marsala?

Marsala may not be easy to find outside of Italy, so you can easily substitute with another liqueur. Some great alternative liqueurs to use are Amaretto, Irish Cream or coffee liqueur.

For a kid-friendly version, substite the liquer with milk mixed with 1 tablespoon of cocoa powder.

Use cold espresso coffee - Make sure you leave your coffee to cool before dipping the savoiardi in it.

If your coffee is still hot, chances are that your ladyfingers will soak up the liquid quicker, and thus give you a very soggy result.

What if my Tiramisu is soggy and runny?

There are a few reasons you might have ended up with a soggy Tiramisu:

• Whipped cream lost its fluffiness whilst you incorporated it into the mascarpone cream, make sure you incorporate it gently and slowly.

• You might have overworked the mascarpone cream. Mix the cheese with the sugar until creamy and just combined.

• Your ladyfingers soaked too much coffee+liqueur mixture. Do not soak the savoiardi for more than 1 second on each side.

However, please don't cry over a runny Tiramisu. Place it in the freezer for a couple of hours, then dust it with cocoa powder and serve it as a "frozen dessert"!

Nutrition