:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/jIaQshWNos5q4GULIC-R/eec5af1d2aaf53d2f830d97303eded.jpeg "Egg-Free Tiramisu")
Source: Pixabay: yousafbhutta
Egg-Free Tiramisu
A classic Italian dessert adjusted for those with an egg allergy or those who prefer to avoid them. This tiramisu is rich and creamy, with all the flavor of traditional tiramisu.
Ingredients
Cheese mix
- 500 gr mascarpone cheese
- 100 gr powdered sugar
- 2 mugs Cream of milk
Coffee
- 2 mugs Espresso coffee
- 2 cdas sugar
- 2 cdas Coffee liqueur (optional)
Other
- 24 units Savoiardi biscuits (Ladyfingers)
- 1 tablespoon Cocoa powder
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Directions
Combine the mascarpone cheese with the powdered sugar in a bowl and beat until smooth.
Add the cream to the mascarpone mixture and beat until well combined.
In another bowl, combine the espresso coffee, the sugar, and the coffee liquor. Stir to dissolve the sugar.
Take a Savoiardi biscuit, dip it quickly into the coffee mixture, and place it at the bottom of a baking dish.
Repeat with more cookies until the bottom of the dish is covered.
Cover the cookies with a layer of the mascarpone mixture.
Repeat the layers of cookies and mascarpone mixture until the ingredients run out, ending with a layer of mascarpone mixture.
Spread the cocoa powder over the final layer of mascarpone.
Refrigerate the tiramisu for at least 2 hours before serving so that the flavors blend together.
Enjoy your egg-free tiramisu!
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