Eggless Tiramisu
Rich, creamy, and loaded with espresso (and no raw eggs!)
Ingredients
- 7 oz. strong italian espresso
- 2 oz. coffee liquor
- 500 g mascarpone room temperature (2 c.)
- 50 g granulated sugar (¼ c.)
- 1 tbsp. vanilla bean paste
- 500 g heavy whipping cream (2 c.)
- 28-32* ladyfingers
- cocoa powder for dusting
Instructions
- Brew the espresso into a shallow bowl, then mix in the coffee liquor. Set the mixture in the fridge to cool while you make the mascarpone filling.
- In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste just until combined.
- Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.
- Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of an 8x8 or 9x9 baking dish.
- Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
- Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone
- Spread a thin layer of mascarpone cream on top of the ladyfingers. Then, transfer the remaining cream to a piping bag fitted with a round tip.
- Pipe out small dollops of mascarpone cream on top of the tiramisu, then dust the top generously with cocoa powder.
- Let the tiramisu set up in the fridge for at least 4 hours, ideally overnight.
- Slice, serve, and enjoy!
Notes
*will depend on the size of your pan