Ingredients
In my recipe, you make the tiramisu without egg and alcohol with mascarpone and cream. Since the egg yolk is missing, the cream is not as "yellowish" as standard. Before layering, I drizzle the ladyfingers with cereal coffee (alternatively cocoa or orange juice). In the tiramisu without alcohol, I add a drop of bitter almond oil instead of the amaretto. For us, the best quick tiramisu without eggs!
How to make the Tiramisu without Egg, Alcohol & Caffeine
Let's begin with this easy recipe: Prepare the cereal coffee and let it cool down. If you like amaretto flavor, add 1-2 drops of bitter almond oil. Line the baking dish or baking pan (e.g. a 8 in/ 20 cm loaf pan) with cling film. If the tiramisu is to be served directly in the glass or mold, you can save the foil.
Now, mix the mascarpone with the sifted powdered sugar until smooth. Whip the cream with the cream stiffener until stiff. Carefully fold the whipped cream into the mascarpone cream with a pastry scraper or whisk. Spread a layer of spoon cookies on the bottom of the mold. Using a tablespoon, drizzle half of the cereal coffee over the top. Then, spread half of the cream on the sponge cakes and smooth it down. Then spread a second layer of cookies on top of the cream. Drizzle this with the rest of the coffee.
In the end, spread the remaining cream on the second sponge layer. Refrigerate tiramisu for about 4 h; alternatively overnight. Dust with sifted cocoa powder before serving.
Top Tip
You can serve it either in a baking dish or, for example, in a glass. By the way: In the classic tiramisu basic recipe I have collected many tips and tricks around the dessert. Take a look!
Recipe Card
Egg-Free Tiramisu
Equipment
- 1 baking dish small
Ingredients
- 80 milliliters (5 ⅖ tablespoons) cereal coffee, alternatively cocoa, juice, espresso
- 2 drops bitter almond oil, optional
- 250 grams (1 cup) mascarpone
- 60 grams (½ cup) powdered sugar
- 200 milliliters (⅘ cup) cream
- 1 small bag cream stiffener
- 150 grams (⅔ cup) ladyfingers, approx. 15 pieces
- cocoa powder, for dusting
Instructions
- Prepare the cereal coffee and let it cool down. If you like amaretto flavor, add 1-2 drops of bitter almond oil. Line the baking dish or baking pan (e.g. a 8 in/ 20 cm loaf pan) with cling film. If the tiramisu is to be served directly in the glass or mold, you can save the foil.
- Mix the mascarpone with the sifted powdered sugar until smooth. Whip the cream with the cream stiffener until stiff. Carefully fold the whipped cream into the mascarpone cream with a pastry scraper or whisk.
- Spread a layer of spoon cookies on the bottom of the mold. Using a tablespoon, drizzle half of the cereal coffee over the top. Spread half of the cream on the sponge cakes and smooth it down. Then spread a second layer of cookies on top of the cream. Drizzle this with the rest of the coffee.
- Spread the remaining cream on the second sponge layer. Refrigerate tiramisu for about 4 h; alternatively overnight. Dust with sifted cocoa powder before serving.
Notes
- The quantity is enough for 4 large glasses or 1 small baking dish (about 15*15 centimeters).
- Egg allergy sufferers can substitute vegan sponge cake or egg-free cookies.
Ingredient substitutions
Variations
Have you now also got a desire for more delicious desserts? Then check out my dessert section. There you will find among others my lava cake or the peach cobbler.
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