Simple no-egg tiramisu
If you are looking for a fun (possibly chaotic) bonding activity to do with your loved ones, this no-egg tiramisu recipe is the perfect extravaganza. Note: This recipe is adapted from the New York Times ‘Classic Tiramisu Recipe’ but since I know some people may prefer not to eat raw eggs, I tweaked the recipe a little to make it egg-free.
When I was younger (like most other children), I did not like coffee at all. The smell, taste, color, everything just seemed unpleasant. Even though I am turning sixteen soon, I am still not a fan of coffee, however, I have grown to love coffee ice-cream, coffee cake, coffee desserts, and of course Tiramisu.
*Don’t be intimidated by the process of making tiramisu, although it may seem complicated, it is actually fairly simple and enjoyable, especially when you get to eat it!*
Ingredients
6 to 8 servings
For the Cream →
*1/2 cup/100 grams granulated sugar, divided
*3/4 cup heavy cream
*1 cup/227 grams mascarpone (8 ounces)
For the tiramisu →
*1 3/4 cups good espresso or very strong coffee
*2 tablespoons rum or cognac
*2 tablespoons unsweetened cocoa powder
*About 24 ladyfingers (from one 7-ounce/200-gram package)
*1 to 2 ounces bittersweet chocolate, for shaving (optional)
Method
In a medium bowl, whip the cream and sugar together until soft-medium peaks (when the mixture barely holds its shape).
Add mascarpone into cream-sugar mixture and continue to whip until it creates a soft, spreadable mixture with medium peaks.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Dip each ladyfinger into the espresso mix (be quick with this as they get soggy quickly and can break!) and place them in the bottom of the dish. Fill in any gaps by breaking ladyfingers into smaller pieces.
Spread half of the mascarpone mix across the top of the ladyfingers layer.
Repeat: Add the rest of the ladyfingers in a layer on top, and then the rest of the mascarpone in a layer on top of that.
Lightly dust the top of the tiramisu with the rest of the cocoa powder. Top with shavings of chocolate.
Leave it to chill in the refrigerator for several hours (up to 24 hours is best!) before serving.