Eggless Tiramisu (with Eggless Savoiardi Biscuits)
Totally Eggless Tiramisu Recipe, using double cream and mascarpone for the filling, and homemade eggless Savoiardi biscuits.
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 250 g (9 oz) double cream (heavy/whipping cream)
- 250 g (9 oz) mascarpone
- 60 g (2 oz) white sugar
- 1 portion eggless Savoiardi biscuits
- 250 ml (1 cup) strong, espresso, at room temperature
- 60 g (2 oz) dark, 70% chocolate
- 2 tbsp unsweetened cocoa powder
- 4 tbsp kahlua (or Baileys, amaretto, rum, etc)
Instructions
- 1
Place the double cream in a roomy bowl and beat to the soft peak stage.
- 2
Using the same beaters, beat the sugar and mascarpone lightly, for about 20 seconds, just to loosen the cheese.
- 3
Fold the cream into the mascarpone in 3 additions. That's it for the filling.
- 4
Pour the coffee and alcohol, if using, into a shallow dish.
- 5
Dip the biscuits into the coffee mix for 5 seconds, no more, shake off excess, and arrange on the base of your chosen dish in a single layer. Or in glasses as in the image here. If using glasses, you'll have to break the biscuits to fit, and push them down.
- 6
Top the damp biscuits with half the mascarpone mixture for the big dish. In glasses, about 1-2 heaped tablespoons, depending on the size of your glasses.
- 7
Grate half the chocolate all over the mascarpone layer.
- 8
Repeat this with another layer of the coffee dipped savoiardi biscuits, the mascarpone mix and the second half of the grated chocolate.
- 9
Cover with clingfilm and place in the fridge for a minimum of 4 hours to set, even overnight, for the ideal party dessert.
- 10
Just before you serve, top the grated chocolate with a fine layer of cocoa powder using a sieve.