Eggless Tiramisu: A simple yet Delicious Tiramisu Without Eggs in the Mascarpone Cream.
Enjoy classic tiramisu without the eggs: eggless Tiramisu. This eggless tiramisu is a simpler but equally delicious and soft variation of the classic Italian dessert, perfect for those wanting to enjoy the famous creamy treat without eggs. It should be noted that an "eggless tiramisu" refers specifically to a tiramisu without eggs in the cream only. To create a completely eggless version, eggless ladyfinger cookies must also be used.
Ingredients
- 400 ml Espresso coffee
- 350 g Ladyfingers - Savoiardi Italian biscuits for Tiramisu (with or without eggs)
- 500 g Mascarpone cheese
- 300 g Sweetened condensed milk
- Unsweetened cocoa powder
Instructions
- Prepare the coffee without any sweetener and allowing it to fully cool.
- Remove the mascarpone cheese from refrigeration and leave it at room temperature for approximately 30 minutes.
- Dip the Savoiardi cookies in the coffee for one second per side. Arrange the soaked cookies on a tray and let them dry until preparing the cream.
- Add the mascarpone cheese to a large bowl and whip it with an electric mixer at maximum speed until light and fluffy.
- Continuing to whip, slowly incorporate the condensed milk. Whip the mixture for 1 to 2 additional minutes to create the eggless mascarpone cream.
- To assemble, take an 18×23 cm (7×9 inches) baking dish or six glass cups. For the baking dish, arrange a layer of soaked cookies on the bottom. Spread half the mascarpone cream evenly over the cookies. Top with another layer of soaked cookies and cover with the remaining cream. Level the surface.
- For individual servings, place soaked cookies in each cup and top with a layer of mascarpone cream twice the height of the cookies. Repeat layering cookies and cream until topped off. The final layer should be cream.
- Cover and refrigerate for at least 2 hours.
- Just before serving, dust the surface with powdered cocoa through a strainer.