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Author:
Franco Salzillo
The tiramisu is as classic as desserts come, and it’s a symbol for the popular, sweet Italian flavors.
There’s no doubt a tiramisu is layers after layers of endless pleasure, but there’s a problem, the tiramisu has eggs in it, and that’s no good for people for different reasons.
So today we’ll learn how to make a very easy, no-bake eggless tiramisu! It’s super fun, so let’s get right to it.
Eggs in a tiramisu? Really? Yes. A tiramisu is a layered dessert made with ladyfinger biscuits dipped in espresso and sandwiched between layers of sweetened mascarpone; that’s about it, so, where are the eggs? In the biscuits.
Sadly, there are no commercial versions of the famous biscuits without eggs, so you need to make your own if you want to skip the eggs altogether. That’s another problem, of course, this is a no-bake recipe, so baking homemade ladyfingers is out of the picture.
The only solution is using ready-mix white cake, which you can often make without eggs and even in the microwave, or skipping the biscuit element altogether. I use leftover sponge cake that I know has no eggs in it.
This tiramisu comes in individual servings; it’s prettier that way. So, we’re layering a mixture of sweetened heavy cream and mascarpone with layers of cake dipped in espresso and topping it all with cocoa powder.
That’s easy, right? There’s no doubt the tiramisu tastes like you spent all morning in the kitchen, but it’s quite the opposite.
The aim here is that every spoonful is creamy, spongy and coffee-flavored. The cocoa powder is the perfect finishing touch!
Any tiramisu must be more than dessert; they must all be an experience; they must be exciting! And the one below certainly is!
Let’s check out the easy recipe and make some tiramisu cups. The dessert is ready in 20 minutes; that’s the best part!
In a mixing bowl, combine the mascarpone and heavy cream. Whisk with a hand mixer until frothy.
Add in the sugar and vanilla extract and incorporate.
Dip the cake chunks in the coffee and set them aside.
Using 4 serving glasses, scoop a few tablespoons of the mascarpone mixture into the bottom.
Place a layer of coffee-infused cake and repeat until you get two layers of the cream mixture and cake. Top with the remaining cream mixture and refrigerate for 30-45 minutes.
Dust with cocoa powder just before serving and enjoy!
