Classic Tiramisu without eggs
All my tiramisu recipes are egg-free, but I had not yet made the classic tiramisu in a large dish that is enough for all your guests. But not anymore!
Servings: 12 people
Ingredients
- 280 ml strong coffee cooled down completely
- 250 ml heavy cream
- 500 grams mascarpone
- 50 grams granulated sugar
- 2 package ladyfingers approx. 56 cookies
- cocoa powder
- Coffee liqueur optional
Equipment
- 28 x 15 cm baking dish 12 x 6 inch
Instructions
- Note: No raw egg is used in this tiramisu, but eggs are an ingredient in the ladyfingers.
- Brew two strong cups of coffee and allow to cool. Stir in coffee liqueur to taste.
- Place the whipping cream, mascarpone, and granulated sugar in a bowl and beat for 3-5 minutes until the mixture is creamy, firm, and smooth.
- Pour half of the coffee (and liqueur, if using) into a shallow dish. Dip half of the ladyfingers (about 28) in the coffee for a few seconds. Place the ladyfingers in a rectangular dish as a base (single layer).
- Spread half of the mascarpone mixture over the base. Then sprinkle a thin layer of cocoa powder over the top.
- Repeat the above step with the ladyfingers and coffee. Place them on top of the cocoa powder. Spread the rest of the mascarpone mixture on top and smooth it down. Finish with more cocoa powder.
- For best results, refrigerate the tiramisu overnight before serving, but if you are pressed for time, you can serve it earlier.
How to store
This tiramisu will keep in the refrigerator for up to 4 days.