Best Heavenly Eggless Tiramisu Recipes

EGGLESS TIRAMISU RECIPE

Eggless Tiramisu Recipe image

Eggless tiramisu is one the easiest desserts you'll ever make. It's creamy, chocolatey and a hit at every party. Make it ahead of time for stress-free hosting.

Provided by Jolina

Categories Dessert

Time 8h30m

Number Of Ingredients 9

Ingredients

2 cups heavy cream (chilled)
5 tbsp granulated sugar
1/2 tsp vanilla extract
1 lb mascarpone cheese
1 cup espresso (or extra strong coffee)
2 tbsp kahlua (or other coffee-flavoured liqueur)
24 pcs savoiardi or ladyfinger cookies (you may need more depending on the size of your baking dish)
5 oz dark chocolate (roughly chopped)
cocoa powder for dusting

Steps:

In a large bowl, whip 2 cups heavy cream, 5 tbsp granulated sugar and ½ tsp vanilla extract until combined.
Add 1 lb mascarpone cheese and continue whipping to medium-stiff peaks. Set aside.
In another bowl, stir 1 cup espresso with 2 tbsp kahlua.
To assemble (see video): dip both sides of each savoiardi/ladyfinger cookie in your coffee mixture. Place on the bottom of a deep baking dish (I used a 3-quart dish) or a 9x13 baking dish. Cut the cookies if needed to fit your dish exactly.
Spread half of the mascarpone mixture on top of the cookies. Sprinkle the chopped chocolate on top of that.
Repeat with another layer of cookies and mascarpone cream.
Chill 6-8 hours, preferably overnight. Sprinkle with cocoa powder before serving.

Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 96 mg, Sodium 41 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

HEAVENLY EGGLESS TIRAMISU RECIPE - (4.4/5)

Heavenly Eggless Tiramisu Recipe - (4.4/5) image

Provided by á-18327

Number Of Ingredients 9

Ingredients

2 cups (500 gm) mascarpone cheese
1 cup heavy cream (or 1 1/4 cups to stretch the mascarpone mixture)
1/2 cup (about 100 gm) semi-sweet dark chocolate
1 cup strong espresso
3 to 4 T coffee liqueur such as Tia Maria or Kahlua
30 sponge fingers (or a 10″ sponge cake)
1/4 cup caster sugar
1/4 cup dark rum (or Marsala)
Garnish: chocolate shavings or powder

Steps:

1. Mix the espresso with the coffee liqueur; chill. 2. Melt the chocolate with 1/2 cup cream over a double boiler; cool. 3. Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff. 4. Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm. 5. If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily. 6. Lay a layer of 10 sponge fingers into a glass dish or bowl (or a slice of sponge cake on a serving plate), spoon about 1/3 of the espresso over the fingers to soak. Spread 1/3 of the chocolate ganache over the cake and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone. 7. Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.