Eggless Tiramisu
I took this classical Italian dessert for a little spin. I was never a fan of its raw egg component. I’m addicted to coffee and chocolate and needed to find a way to include this treat in my “make-often-easy-dessert” repertoire.
“Go eggless!” By eliminating the egg and incorporating the mascarpone to a regular Chantilly, it made the dessert’s texture lighter and airier.
“Let the chocolate play!” I mix some chocolate and coffee liqueurs to enhance give a subtile chocolate flavor. I also sneak cacao nibs for cute little hints of texture and of course, much needed chocolate love.
Ha! Coffee is great, chocolate just makes it irresistible ;)
This dessert ages well! You certainly have to prepare it a day in advance if you want the flavors to develop.
Bon Appétit! :))
Eggless Tiramisu
recipe credits: Rafaella Sargi
serves 10 to 12
Note: Make this dessert one day in advance!
Ingredients
250 g (8.8 oz) Mascarpone cheese
2 cups strong coffee
2 tablespoons coffee liqueur
1 tablespoon chocolate liqueur
2 cups heavy cream
1 teaspoon Vanilla
6 tablespoons powdered sugar
24 lady finger cookies
1 1/2 tablespoons cacao nibs
1 to 2 tablespoons powdered cocoa
Directions
Scale and prep all the ingredients.
You will need a medium shallow bowl, a stand mixer fitted with the whisk attachment, a big bowl, a silicone spatula, a whisk, food-safe plastic wrap, and a big shallow serving dish (or individual serving cups).
Place the mascarpone cheese in a big bowl and set aside. (As the Mascarpone cheese comes to room temperature, it will be easier to incorporate it later on in the recipe.)
Pour 2 cups of hot coffee in a medium shallow bowl. Add the coffee liqueur and mix. Set aside to cool completely.
Chantilly: In the bowl of a stand mixer, over medium speed, whisk the heavy cream and the vanilla. When the consistency of the cream starts to thicken, add the powdered sugar, one tablespoon at a time, until you achieve a silky and smooth Chantilly. Remove the bowl from its stand.
Add one third of the Chantilly to the Mascarpone and whisk gently to loosen up the Mascarpone. Mix until smooth and homogenous.
Add the rest of the Chantilly to the cream-cheese mixture. Fold in the whipped cream gently until well combined. (Be careful not to overmix as you will ruin the airy fluffy texture of the Chantilly.)
Assembly: Quickly dip half of the lady fingers (one at a time) in the coffee mixture and place them at the bottom of the serving dish (do not let them sit and soak too much coffee/liqueur mixture). Top them with half of the Chantilly-Mascarpone mixture. Evenly sprinkle the cacao nibs on top of the cream.Repeat with the remaining lady fingers and finish with a layer of cream. Cover with food safe plastic wrap and let it set in the fridge over night. It is very important to give time for the dessert to relax for at least 24 hours in the fridge.
Serve chilled with a generous dust of cocoa powder.
