Tiramisu is a famous Italian dessert consisting of coffee-soaked savoiardi cookies and mascarpone cream and unheated eggs.
If you are wary of working with raw eggs, you can make the cream based on pate a bombe or exclude the yolks altogether. In the first case, you will need to heat the eggs to 60 degrees, which is well below the pasteurization threshold. In the second, work on the flavor of the cream, which will become flat if you leave only mascarpone and cream.
Today I’m going to talk about the easiest way to make a very tasty and beautiful tiramisu without eggs in the cream. You won’t even need to turn on the oven and cooktop.
The cream for tiramisu usually consists of mascarpone, heavy cream, egg yolks and sugar.
When removing the yolks, be sure to find an extra ingredient to make the flavor richer. I suggest you add a cream liqueur, such as Baileys. I’m sure most of those who try the dessert won’t notice that there are no eggs in the cream.
I also use sugar with natural vanilla, you can take extract, the main thing is not to exclude vanilla at all and do not replace it with vanilla. To balance out the taste, I put very little sugar, there is enough in the liquor and cookies as it is. Keep this in mind if you like very sweet desserts.
Serving tiramisu
Properly made tiramisu comes out light as a cloud, so it’s not always possible to get such a beautiful piece out of the mold as in my photos. However, you can do it if you are as careful as possible and cook in a split or disposable (e.g., foil) mold.
If you don’t have a goal of serving the dessert that way, you can assemble it in a big beautiful mold, put it on the table and give out big spoons to everyone. The main thing is not to turn away, or you might not get anything left.
Another no-fail option is serving cups or glasses. Cook right away in them. It will be nice and handy to eat.
No egg tiramisu
Ingredients
38-40 pcs. savoyardi cookies
Filling
300g of espresso
60g of creamy liqueur
cream
335g cream of 33%
15g sugar with natural vanilla or more
Vanilla extract is not needed if the vanilla is in the sugar
335 g softened mascarpone
100 g softened cream cheese
60g of creamy liqueur
Instructions
- Mix hot espresso and liqueur and cool to room temperature.
- Whip the cream and sugar until it reaches maximum volume, no longer. The whipped cream will begin to shrink in volume and gradually separate.
- Using a paddle or spatula, mix together the mascarpone, crème de menthe and liqueur. Carefully add the cream with the same tool, or with a rubber spatula if mixing by hand. Place the cream in the refrigerator.
- Place a layer of cookies soaked in coffee and liqueur in the mold. It is important to soak very quickly, otherwise the cookies will lose their shape.
- Cover it with 1/3 of the cream and smooth it out.
- Lay out the second layer of cookies and the remaining 2/3 of the cream. Cover with cling film and leave in the fridge overnight.
- Just before serving, sprinkle with natural cocoa powder.
Notes to the recipe
- It’s easy to substitute the same amount of mascarpone for the cream cheese.
- When serving, you can garnish the dessert with fresh berries on top or just put some on the plate.
Bon appetit!
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