So on our recent trip to Italy, we had a lot of Tiramisu for the Dolci course. Of course, each restaurant makes it slightly different so it’s not like we had the same thing every time. But we did need some time at home before trying to make it myself.
So I started my research by searching Italian recipe sites and YouTube. Most of the traditional recipes separate the egg yolks and the whites and whip them separately before combining. This method produces a great mascarpone cream.
The problems are that it takes a lot of work and cleanup, and the technique is hard to master. I want something that is easy to make and works every time.
This recipe delivers a great-tasting mascarpone cream that is easy to make and is free of raw eggs.
Egg-Free Tiramisu Igredients
Heavy whipping cream, when whipped, adds a rich and luxurious texture to the Tiramisu. It creates a velvety and creamy consistency that contributes to the decadence of the dessert.
Mascarpone cheese has a mild and slightly sweet flavor that complements the other ingredients in the Tiramisu, such as the coffee-soaked ladyfingers. It enhances the overall taste of the dessert without overpowering the delicate balance of flavors. (First, let it come to room temperature).
Sugar: In many Tiramisu recipes, including egg-free versions, sugar is often added to the whipped cream. The sugar acts as a stabilizer, helping to create a firmer and more stable whipped cream. This is crucial for achieving the desired texture and structure of the Tiramisu layers.
Vanilla extract brings depth to the flavor profile of the Tiramisu, making it more complex and satisfying. This is especially important in egg-free recipes where the richness and complexity of flavors help compensate for the absence of eggs.
Amaretto adds complexity to the flavor profile of the Tiramisu, making it more interesting and sophisticated. The interplay of the almond notes with the richness of the mascarpone and the bitterness of the coffee creates a harmonious and multi-dimensional taste experience. (Airplane bottles are 50ml).
Coffee or expresso is used to infuse the ladyfingers with a robust coffee flavor. The soaked ladyfingers contribute significantly to the overall taste of the Tiramisu, and the coffee extract ensures that the dessert is rich with characteristic coffee notes. (make the coffee ahead of time so that it cools down).
Ladyfingers (Savoiardi or Boudoir biscuits)provide a distinctive sponge-like texture to the Tiramisu. Their light and airy structure absorbs the liquid components of the recipe, such as coffee and flavorings, while maintaining enough firmness to support the layers of the dessert.
Cocoa powder: The dusting of cocoa powder on top of the Tiramisu not only adds flavor but also enhances the visual appeal of the dessert. The contrast between the dark cocoa and the creamy layers creates an inviting and appetizing presentation.
Make the Mascarpone cream
Get Ready to Whisk up Some Magic: In a tall container, let’s whip together the heavy whipping cream, sugar, amaretto, and vanilla until those soft peaks make an appearance. I personally opt for the immersion blender – it’s my secret weapon for achieving that perfect fluffy goodness!
Dive into Creamy Bliss: Now add in the room-temperature mascarpone cheese and keep whipping with that trusty immersion blender until you hit those stiff peaks. It’s like whipping up clouds of pure deliciousness! Voila, your mascarpone cream is now ready to steal the show!
Assemble your tiramisu.
Set the Stage for Culinary Magic: Make sure to have all your ingredients within arm’s reach at your cooking haven. This way, you’re ready to sprinkle a little kitchen enchantment whenever inspiration strikes!
Dip and Layer: Give those ladyfingers a quick dip in the cooled coffee and arrange them for the first layer. Just a swift dunk – we don’t want them falling apart!
Creamy Layers: Spread half of that heavenly whipped cream mixture on top of the first layer of ladyfingers. Now, let’s repeat the process with the second layer of ladyfingers and cream mixture. It’s a creamy dream come true!
Cocoa Magic: Sprinkle the top of your dessert with cocoa powder using a sieve. This step adds a touch of magic and makes it look as good as it tastes.
Let your tiramisu setup
Chill Time: Pop your creation into the refrigerator for about 2-4 hours. Trust us, it gets even better in there. This Tiramisù is the perfect make-ahead dessert, so you can impress your guests stress-free!
Get ready to indulge in a slice of happiness with this hassle-free Tiramisu!
Spread the Love: If this recipe brought a smile to your taste buds, why not share the joy with your friends and family? Pinning it on Pinterest is like giving my site a little high-five – your support means the world!
- 1 Cup Heavy whipping cream
- 1 Teaspoon Vanilla extract
- 1/4 Cup Sugar
- 50 ml Amaretto liquor Optional
- 1 Cup Mascarpone cheese Room temp
- 2 Cups Strong coffee Or expresso
- 7 oz Ladyfingers 1 package Boudoir biscuits/Savoiardi
- 1/4 Teaspoon Cocoa powder Just for dusting the top
- In a tall container whip the heavy whipping cream, sugar, amaretto, and vanilla until soft peaks form.1 Cup Heavy whipping cream, 1 Teaspoon Vanilla extract, 1/4 Cup Sugar, 50 ml Amaretto liquor
- Add in the mascarpone cheese and continue to whip until you reach stiff peaks. It's like creating clouds of deliciousness!1 Cup Mascarpone cheese
- Give those ladyfingers a quick dip in the coffee (and brandy if you're in the mood for a flavor boost) and arrange them in an 8×8 pan for the first layer.2 Cups Strong coffee, 7 oz Ladyfingers
- Spread half of that heavenly whipped cream mixture on top of the first layer of ladyfingers. Now, let's repeat the process with the second layer of ladyfingers and cream mixture.
- Sprinkle the top of your dessert with cocoa powder using a sieve.1/4 Teaspoon Cocoa powder
- Pop your creation into the refrigerator for about 2-4 hours. Trust us, it gets even better in there.