Tiramisu

Eggless Recipe

  • Easy
  • 2h 20
  • 8 servings
  • Sweet

A refreshing dessert, with a strong flavor of coffee.

recipe

  • 300ml of double cream (whipping cream)
  • 250g of mascarpone
  • 50g of brown sugar
  • 1 tsp of vanilla extract
  • 200ml of strong coffee, at room temperature
  • 26-24 ladyfingers biscuits
  • 2 tbsp of unsweetened cocoa powder

  • In a large bowl, mix mascarpone with sugar and vanilla extract until well combined.
  • Whip the double cream in a separate bowl.
  • Spoon the whipped cream in 3 batches into the mascarpone mixture and mix delicately until well combined, then beat for 1 minute.
  • Dip the ladyfingers in coffee. The coffee should be at room temperature or cold.
  • Don't let the biscuits soak. A quick dip is enough.
  • Place the ladyfingers in a pan or tin of your choice to make the first layer.
  • If you are planning to unmold the tiramisu later, just cover the tin with a cling film before putting the cream and biscuits layers.
  • Spread some of the cream on the top of the first layer.
  • Repeat the same steps for the remaining layers.
  • Try to make a decoration on the final cream layer, or just keep it simple.
  • Dust the top with cocoa powder using a sieve.
  • If you are planning to keep the tiramisu in the pan, refrigerate for at least 2 hours before serving.
  • If you are planning to completely unmold it, like I did here, keep it in the freezer for 2 hours. Then, unmold and decorate and keep it in the fridge for 1 hour before serving.
  • In case you are looking for the original tiramisu recipe, with eggs, you can find it (here)

enjoy your homemade treat!