EGGLESS TIRAMISU RECIPE
Eggless tiramisu is one the easiest desserts you'll ever make. It's creamy, chocolatey and a hit at every party. Make it ahead of time for stress-free hosting.
Provided by Jolina
Categories Dessert
Time 8h30m
Number Of Ingredients 9
Steps:
- In a large bowl, whip 2 cups heavy cream, 5 tbsp granulated sugar and ½ tsp vanilla extract until combined.
- Add 1 lb mascarpone cheese and continue whipping to medium-stiff peaks. Set aside.
- In another bowl, stir 1 cup espresso with 2 tbsp kahlua.
- To assemble (see video): dip both sides of each savoiardi/ladyfinger cookie in your coffee mixture. Place on the bottom of a deep baking dish (I used a 3-quart dish) or a 9x13 baking dish. Cut the cookies if needed to fit your dish exactly.
- Spread half of the mascarpone mixture on top of the cookies. Sprinkle the chopped chocolate on top of that.
- Repeat with another layer of cookies and mascarpone cream.
- Chill 6-8 hours, preferably overnight. Sprinkle with cocoa powder before serving.
Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 96 mg, Sodium 41 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
HEAVENLY EGGLESS TIRAMISU
Heavenly Eggless Tiramisu - Eggless Tiramisu Recipe by Hunger Hunger Blog.
Provided by Rasa Malaysia
Categories Dessert Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Mix the espresso with the coffee liqueur; chill.
- Melt the chocolate with 1/2 cup cream over a double boiler; cool.
- Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff.
- Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm.
- If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily.
- Lay a layer of 10 sponge fingers into a glass dish or bowl (or a slice of sponge cake on a serving plate), spoon about 1/3 of the espresso over the fingers to soak. Spread 1/3 of the chocolate ganache over the cake and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone.
- Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.
Nutrition Facts : Calories 417 calories, Carbohydrate 1403 grams carbohydrates, Cholesterol 2489 milligrams cholesterol, Fat 142 grams fat, Fiber 13 grams fiber, Protein 132 grams protein, SaturatedFat 68 grams saturated fat, ServingSize 4 people, Sodium 12151 grams sodium, Sugar 843 grams sugar, UnsaturatedFat 0 grams unsaturated fat
TIRAMISU IN A CUP | EGGLESS TIRAMISU RECIPE
These tiramisu cups are the individual version of the classic tiramisu recipe. Usually, tiramisu is made in a large dip dish, this recipe makes mini tiramisu that you can serve in glass, jar or a cup. This tiramisu recipe is eggless but nevertheless, creamy, rich and very delicious. And if you thought that making tiramisu was complicated, you can make this recipe in just 10 minutes.
Provided by TheCookingFoodie
Categories Dessert Recipes No-Bake Desserts Italian Recipes Christmas Dessert Recipes Thanksgiving Dessert Recipes Easy Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.Make the cream: in a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form. In a separate bowl beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside.Assemble: dip each ladyfinger in the coffee mixture, place into the bottom of the cup/jar, break into pieces as needed so they fit in the cup/jar. Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of crem, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup/jar.Cover and refrigerate for at least 4 hours or overnight.Before serving dust with cocoa powder.Frequently asked questionsWHAT IS TIRAMISU?Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up".CAN WE MAKE TIRAMISU CUPS AHEAD OF TIME?Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil. Remember to dust with powdered sugar just before serving.WHAT CAN WE USE INSTEAD OF ALCOHOL IN TIRAMISU?If you don't like the flavor of alcohol in your dessert you can just omit it from the recipe.CAN WE MAKE TIRAMISU CUPS WITH EGGS?Yes, I have another version of tiramisu recipe here: classic tiramisu recipe. The only thing you will need to adjust if you are making this recipe in glasses or cups is to divide the recipe I mentioned in the link above by two. That's it, the rest is the same process.Notes:I used a large cup so I managed making 3 layers tiramisu, if you using smaller cups make only 2 layers. This recipe makes 4 large cups/glasses or 6-8 medium cups/glasses.MORE DESSERT RECIPES:Strawberry Panna CottaTriple Chocolate Mousse3-Ingredient White Chocolate MousseRaspberry Ricotta Cake
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- Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
- Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Add 1/3 of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
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- Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
- Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
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- Mix coffee and espresso powder together until the espresso powder dissolves. Set the coffee mixture aside for later.
- With a hand mixer or stand mixer, mix the mascarpone, sugar, almond extract and vanilla in a large bowl until smooth and well incorporated. Add the cream and whip until thick and the mixture holds stiff peaks.
- Dip half of the lady fingers, one at a time into the coffee mixture and place them into the bottom of an 8 by 8 inch pan, forming a single layer. Work quickly and do not let the lady fingers become soggy (see notes).
- Cover the lady fingers with 1/2 of mascarpone mixture. Sprinkle or sift 2 tablespoons of cocoa powder on top.
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- WHIP IT GOOD: Add the heavy cream into the bowl on a stand mixer fitted with the whisk attachment, beat for 30 seconds. Then, add the powdered sugar and the vanilla and continue to whip until the whipped cream starts to thicken into a super soft cream. Add the mascarpone cheese and continue to run the mixer on medium until the cream fluffs up and stiff peaks form. When it doubt, stop the mixer and mix using a spatula, you don’t want to over mix this or it will turn to butter!
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- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
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