Eggless Tiramisu
Equipment
Ingredients
Biscuits
lady finger biscuits (room_temperature)
10 piece
Mascarpone Filling
mascarpone cheese (cold)
150 g
dairy based whipping cream (cold)
150 g
icing sugar (sifted)
30 g
vanilla extract (liquid)
5 ml
Coffee Soak
espresso (cooled)
240 ml
kahlua (room_temperature)
30 ml
Topping
cocoa powder (sifted)
10 g
Instructions
Brew espresso
Brew fresh espresso using your preferred method or dissolve 1 tablespoon instant coffee in 1 cup boiling water. Cool completely.
Whip the cream
Whip super cold dairy whipping cream to soft peaks in a chilled bowl.
Add icing sugar
Gradually add sifted icing sugar while beating until stiff peaks form.
Add mascarpone and vanilla
Add mascarpone cheese and vanilla extract to the whipped cream and gently combine until smooth.
Dip lady fingers
Quickly dip each lady finger biscuit into the cooled espresso (mixed with optional kahlua) and arrange in a single layer in your serving dish.
Layer the filling
Spread half of the mascarpone filling over the soaked biscuits, then repeat with another layer of dipped biscuits and remaining filling.
Chill overnight
Cover and refrigerate the tiramisu overnight to allow flavors to meld.
Dust and serve
Dust the top with sifted cocoa powder just before serving.
Original recipe
Storage
Best consumed within 3 days. Dust with cocoa just before serving to prevent moisture absorption.
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