Classic tiramisu

Did I say before that tiramisu is one of my ultimate favorite desserts? Ice cream and cheesecake are up there as well although I seem to be making tiramisu much more than anything else!!

This is my third version for tiramisu. The first one was the trifle version, then the strawberry and raspberry tiramisu and now just this one :-)

This tiramisu recipe is really the same version as the trifle one although I just made it on a rectangular baking dish, which is much easier. The presentation may no be as good but never the less it is the same thing, still really good!!

Well not much else to say here but that I will be making this over and over for the years to come. I love tiramisu way too much, I know, it is not fat free or even a light dessert…… I just can’t help it…. I love tiramisu and I wouldn’t be able to give it up…….as I said before, a little goes a long way………

Enjoy!!

A little bit goes a long way although I could really eat the entire thing all by myself……

This version is extremely simple and very good so I hope you give it a try. Let me know if you do because if you like tiramisu you should really try this version.

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Eggless tiramisu

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

8-ounce package mascarpone cheese, at room temperature, sometimes I put less
1 cup powdered sugar, more if you like
2 1/2 cup heavy cream
1 1/2 cup strong coffee, warm so that the lady fingers can absorb the coffee better
1/3 cup sweet Marsala wine, sometimes I put a bit more
24-28 ladyfingers (depending on the side of the baking dish you are using
2 teaspoons unsweetened cocoa powder

 

Directions:

In large bowl, beat heavy cream until soft peaks form. Add 3/4 cup powdered sugar and continue to beat until firm. Add cheese and blend well. Add wine and beat at low speed until combined (I normally add the wine in 2 to 3 times, not all at once)

In s small bowl, place the coffee and 1/4 cup of sugar and combine. In a 8 x 9-inch baking dish, or any rectangular baking dish, place enough ladyfingers, previously soaked in coffee, to cover the bottom of the dish.

Layer half of the whipped mixture over the lady fingers followed by another layer of previously soaked lady fingers and top it with the rest of the whipped mixture. Sift the cocoa powder over the top.

Refrigerate tiramisu for at least 4-6 hours. I do over night.

 

5 comments

  1. Lovely, I never thought of leaving the eggs away, great idea, lovely blog

  2. I’ve never made tiramisu before but that looks good! I’ve had it a few times in restaurants but never really liked it. Maybe I should give your version a try! I love that it doesn’t have eggs. :)

  3. Country Gourmet Traveler,

    Thanks for the kind comment, hope to see you around.

    Texanerin, You will really enjoy it. It is not fat free though but never the less worth every bite :-)

  4. Where does one get eggless lady fingers? Or do you have a recipe? That has been my biggest problem in making an eggless tiramisu.

  5. Amanda,

    I meant the filling is eggless, as most of the tiramisu recipes out there have egg yolks, sorry for the confusion.

    Maybe you can use some sort of spongy cake recipe without eggs and use that in place of the lady finger layers, I have seen that done before.

    Thanks for visiting my blog

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