Tiramisu - eggless recipe with photo:
First prepare the cream. For this heavy cream pour into a deep, well-chilled bowl (due to the fact that the bowl will be cold, the cream will be easier to whip) and add to them powdered sugar.
Beat with a mixer until a soft and thick foam is obtained, it is not necessary to beat until hard peaks.
In another bowl, lightly stir the mascarpone with a whisk or spatula.
Gently fold in the whipped cream into the mascarpone. It should be a very light and gentle cream.
Pour freshly brewed strong coffee into a deep plate and add alcohol to it. You can sweeten your coffee with sugar if you like.
Collect tiramisu. To do this, dip each cookie for a couple of seconds in aromatic coffee.
And lay it out in a tight row over the entire surface of the mold in which you will collect the dessert.
Cover the cookies with an even layer of the prepared cream and mascarpone cream.
And lay out a second layer of well-soaked cookies.
Transfer the remaining cream to a pastry bag with a round nozzle, and if there is no bag, then take a tight bag or file and cut off the corner. Using a bag, spread the cream over the entire surface of the dessert in the form of small peaks, as shown in the photo.
Finally, sprinkle the tiramisu with cocoa powder. You can use grated dark chocolate instead of cocoa if you like.
By the way, this dessert can also be prepared in portions. To do this, simply put the tiramisu in small glasses, goblets or bowls.
Refrigerate the tiramisu for a few hours before serving to set.
Tiramisu, cooked without eggs, is in no way inferior to the classic counterpart!
Despite all the seeming complexity of the ingredients, tiramisu without eggs is prepared easily and quickly enough, except for the time required for cooling and solidifying the dessert in the refrigerator. I personally never replaced Savoyardi cookies with anything, but some experienced hostesses say that you can replace it with Ladyfingers cookies, the taste, of course, will be somewhat different from the original. In fact, these biscuits are easy to make at home too. The recipe for Savoyardi is available on our website. We prepare the cream without eggs, so we need heavy cream for whipping (from 33% to 35%), mascarpone cheese and powdered sugar. I advise you to use powder in the recipe, as it dissolves faster. Any coffee can be used, but not instant coffee - this will negatively affect the taste of tiramisu. As an alcoholic dressing, I took Marsala dessert wine, I can also recommend the excellent Amaretto liqueur. If you do not drink alcohol or are preparing a dessert for children, then remove this ingredient.
Let's start by preparing the cream for tiramisu without eggs with cream and mascarpone. We take a deep container or pan, pour the cream into it.
Add powdered sugar to cream. Make sure that it is without lumps, if necessary, use a strainer. You can add vanillin to taste, then the cream will turn out even more tender and fragrant.
Whip cream and cheese for 3-4 minutes. It should be airy, but at the same time quite dense cream. Cover it with cling film and put it in the refrigerator.
Coffee must be brewed or brewed beforehand and then cooled to room temperature.
Add wine to cold coffee and stir.
Now we take Savoyardi cookies and dip each of them into the resulting coffee and wine drink. Do not leave the cookies in the liquid for too long, otherwise they will simply fall apart. It will only take a couple of seconds.
Lay out the cookies in rows in the shape you have chosen.
Spread a layer of chilled cream on top.
I think you, like me, know a million of the most different recipes cooking tiramisu. Unfortunately, most of them resemble a real Italian dessert with just one name ... However, there are those recipes that made Tiramisu so fond of gourmets and connoisseurs of truly gourmet cuisine.
Now I will not pathetically assert that anyone who has not been to Italy and has not tasted the most delicate cloud of butter cream, sitting in a cozy Italian coffee shop, cannot even imagine what this miracle of cooking tastes like. I tried Tiramisu both in Italy and in Moscow. I can say that there are places in Moscow where they cook Tiramisu quite worthy. You know what… I already forgot the last time I ordered Tiramisu in a restaurant. True, I don't remember. I have been making Tiramisu at home for a long time.
In general, my path to this dessert was thorny. At the "dawn" of my married career, I undertook to prepare Tiramisu for the arrival of my husband from a business trip. I sincerely tried and followed the recipe found in the magazine. Do you know what I got? Oh, it was such a delicious, delicate, creamy ... cocktail! Yes, a cocktail, but not a dessert. And the mistake was the funniest. As I remember now, the recipe said: "Add eggs ... mix cream with ...". My friends, there was NOT A WORD about the need to beat the eggs, after separating the whites and yolks. And the cream ... Well, how could I, who at that time did not really know how to boil rice, knew that the cream also needed to be whipped. Since then, I have been "allergic" to such non-detailed recipes. And that's why I always have so much and so much detail.
Lately, I've taken a liking to the method of making Tiramisu, by "boiling" the yolks with hot syrup. This is a great solution for those who do not dare to cook and try Tiramisu, being afraid raw eggs. There is, of course, another way to heat the eggs - water bath. The method is beautiful, but still far from the classics. But I still want to invite you to get acquainted with how to cook "Base Tiramisu"- the basis of the dessert, which also serves as the basis for a large number of creams. In fact, Tiramisu is obtained when Mascarpone is added to the base, base.
By the way, it was with this method that I prepared Mousse Mascarpone in.
Base Tiramisu - the basis of the dessert
50 g yolks
100 g sugar
30 g water
1 vanilla pod (cut, seeds removed)
How to do:
Put a small saucepan with water and sugar on the fire, cook until the temperature of the mixture reaches 121 ° C. While the syrup is preparing, beat the yolks at high speed with a mixer with vanilla seeds until white. As soon as the temperature of the syrup has reached 121 ° C, immediately pour it into the yolks in a thin stream, continuing to beat until the cream has completely cooled (4-5 minutes). If you are not going to use the cream right away, then cover the bowl with cling film and put it in the refrigerator.
Tiramisu (serves 4)
200 g whipped cream
200 Mascarpone
Tiramisu base
20-24 pcs. savoiardi cookies
100 ml. strong coffee
2 tbsp liquor optional
50 g cocoa for decoration
How to do:
1. Whip the cream to firm peaks. Shake the mascarpone too.
2. Using a spatula, mix the Mascarpone parts into the cooled Tiramisu base. Also gently fold in the cream.
Important! Do not beat the cream, but only mix gently, not allowing the mass to settle.
3. We take suitable dessert forms. Dip savoyardi in coffee syrup and spread on the bottom of the mold. Here important point- Savoyardi should be dipped very quickly, because. The cookies immediately absorb the liquid. Put cream on top. Then again a layer of Savoyardi soaked in syrup. We finish with a layer of cream. Sprinkle cocoa on top. Refrigerate for at least 4 hours, preferably 8 hours.
And then… mmm…. Enjoy! And it’s not at all worth going to Italy for Tiramisu ... It’s worth going to Italy for Italy itself ... but not for Tiramisu!
PS. I wish you bon appetit and delicate Italian sophistication for dessert!
No Raw Eggs Tiramisu
I know lots of Tiramisu recipes. Most of them call for using the eggs raw. In the ones that don't, they call for gently cooking the egg yolk mixture, but still call for the whipped raw egg whites. So, when I found this incredible recipe I fell in love with it immediately! It's perfect and really safe!
Forget about Zabaione or Zabaglione. It’s fine too but I think real Italians probably wouldn't even call this tiramisu. The traditional tiramisu call for whisking raw egg yolks with a bit of sugar until a thick cream is achieved.
I'm going to present you the recipe I found in Luca Montersino's book. And you don't have to use a bain marie to make this dessert. The peculiarity is in making Tiramisu Basis. And it's so close to the classic version. The difference is in thermal treatment of yolks and replacing the egg whites with whipped cream.
You'll need
Tiramisu Basis
50 g egg yolks
100g sugar
30g water
1 vanilla pod seeds
directions
Heat water with sugar to 121°C. Meanwhile beat the yolks with vanilla beans until light. Pour the syrup into the yolks mixture beating continuously for about 4-5 minutes. Let it cool.
Tiramisu
Servers 4
200 g whipped heavy cream
200 g Mascarpone
Tiramisu basis
20-24 savoiardi biscuits
100 ml brewed coffee
2 tbsp liqueur
50 g unsweetened cocoa powder
directions
1. Whip cream to stiff peaks. Whisk Mascarpone.
2. Carefully mix Mascarpone with Tiramisu Basis. Gently combine the mixture with whipped cream using your spatula.
3. In another bowl pour the coffee, liqueur and dip cookies. Quickly arrange them side by side over the bottom of a pan. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more. When done layering refrigerate and allow at least four hours for it to set. (Overnight is even better). Before serving sift cocoa powder.
An unexpectedly delicious combination. orange biscuit with a slight bitterness of coffee impregnation, multiplied by a gentle butter cream!
Tiramisu without eggs and mascarpone is truly festive, original and, lo and behold, does not require much time and effort to prepare.
Compound:
Biscuit for tiramisu(form 25 × 35 cm):
- 260-300 g flour
- 3/4 cup orange juice (from one large orange)
- 90 g sugar
- 3/4 cup vegetable oil
- 1 teaspoon of soda
- 30 ml vinegar 6-9%
- 2 tbsp. spoons of water
- 0.5 teaspoon salt
Impregnation:
- 200 ml freshly brewed (cool)
Cream:
- 500 ml cream not less than 33%
- 3 art. spoons of honey (or 0.5 tbsp. sugar)
- carob or cocoa for garnish
A simple recipe for tiramisu without eggs and mascarpone:
- Cooking eggless tiramisu biscuit. To do this, beat freshly squeezed Orange juice with sugar and vegetable oil for 5 minutes (so that the sugar is completely dissolved).
Note: The original source of the biscuit uses twice as much sugar, but, in my opinion, the amount I indicated is enough. You can also add orange zest to the dough, but I do not recommend doing this, because. citrus flavor will dominate the rest, and we need it to competently complement the palette of coffee and cream.
Whisking constantly, pour in the vinegar. Add sifted flour with salt. Combine soda with water and pour into the dough. You should get the classic consistency of thick sour cream.
Biscuit dough
- Pour the batter into a parchment-lined pan, smooth with a spoon.
Pour into the mold
- Lightly knock the form on the table and send it to the oven preheated to 180 degrees. Bake until golden brown. My cake was baked for 40 minutes. Readiness is determined by a test for a dry splinter and smelling all over the world.
We bake
- Cool the finished tiramisu biscuit and cut into small strips (about 7 cm by 2 cm). The crumb of the product is like a real biscuit on eggs - porous, fluffy, soft.
We cut
- Cooking cream without mascarpone. For cream, I mix rustic cream with honey with a fork and leave it for a while so that the honey disperses. My cream is very fatty - there is a spoon in it, so if you use store-bought culinary cream, you need to beat it with a mixer and then add honey or sugar.
- We collect our "Tiramisu". Pour out cold coffee into a small bowl. With a quick (!) movement, dip the biscuit strips in coffee (one at a time) and put them in a one-piece form or portioned bowls in one layer. Pour in half the cream.
Collecting tiramisu
- Again repeat the layer of biscuit sticks and cream. Place the tiramisu in the refrigerator overnight. Before serving, sprinkle with carob or cocoa through a strainer.
Tiramisu without eggs and mascarpone
Needless to say, the dessert cake "Tiramisu" without eggs and mascarpone was a success. Smooth creamy cream emphasizes the velvety texture of moist biscuit and barely audible coffee bitterness, and crowns this flavoring splendor with a festive orange note.
The only negative, which is also a plus, is the extreme tenderness of “Tiramisu”: it is difficult to get it out of the mold, completely preserving the integrity of the piece. A day after cooking, the dessert was infused and became even more magical ...
Bon appetit!
Try also another simple recipe for tiramisu without eggs -.
Julia M. recipe author
I have long dreamed of making homemade tiramisu! The name of this famous Italian dessert sounded like the mysterious words of a song in an unfamiliar language, like the sound of the sea of distant warm countries ...
But it was not so easy to get the ingredients for tiramisu: mascarpone cheese, as well as savoiardi biscuits, which are traditionally used for cooking classic tiramisu, in our area I have not met. So I decided to learn how to cook both at home. And for a long time I went around and around the recipe in anticipation of inspiration. It seemed to me that tiramisu was difficult.
Looking ahead, I’ll say that actually making tiramisu at home is easy and fast! If you have all the ingredients and do not need to cook mascarpone, then preparing the dessert will take about 20 minutes.
And if you need to make cheese, then 10 minutes longer. If you also bake cookies, then you have to tinker longer. But suddenly my mother brought a pack of savoiardi as a gift! Now it’s definitely time to cook tiramisu, I decided.
And I found a recipe for homemade tiramisu without eggs, because in original recipe use raw yolks. And homemade eggs of guaranteed quality and the first freshness can be found infrequently. Therefore, I suggest you make homemade tiramisu with cream and mascarpone. How to make mascarpone from cottage cheese and cream is described in the previous recipe. It is necessary to beat 200 g of cottage cheese rubbed through a sieve with 200 g of chilled 33% cream for 5-10 minutes. This is the most simple and fast way prepare mascarpone cream for tiramisu.
I made tiramisu big company in glass form 25x35 cm. Dessert can also be prepared in portions, in transparent bowls or glasses.
Ingredients:
400 g savoiardi cookies;
- 500 g of mascarpone cheese;
- 200 ml cream 33%;
- 100 g of powdered sugar;
- 200 ml freshly brewed and chilled natural coffee;
- 1 tablespoon brandy;
- 50 g dark chocolate or 1-2 tablespoons of dark cocoa powder.
How to bake:
First, let's brew coffee, of course - natural, ideally - freshly ground. Let it brew, then strain it through a strainer and leave to cool.
Pour the cream, cooled for at least a couple of hours in the refrigerator, into a chilled bowl and beat with a mixer for 4-5 minutes, adding powdered sugar in a spoon. The cream will thicken and the mixer will begin to leave distinct traces on the mass (just do not overwhip, otherwise it may turn into butter).
Now, gently, 1-2 tablespoons, mix mascarpone cheese into whipped cream.
It turns out very tender, tasty creamy mass. Cream for tiramisu without eggs is ready.
Add a spoonful of cognac to coffee. One by one, take the cookies and quickly dip them on both sides in coffee. Dipped - and then we get it, because biscuit cookies get soaked very quickly.
Arrange the cookies next to each other in rows.
After laying out one layer of cookies, spread half of the cream on top. It is convenient to lay out portions of the cream with a spoon, and then distribute with a spatula.
Place a second layer of coffee-dipped biscuits over the cream.
On top - the second layer of cream. If you're in a hurry, you can just smear. And if you want it prettier, then we shift the cream into a confectionery bag with a nozzle and deposit it in the form of flowers or stars.
Now you can sprinkle the tiramisu with cocoa powder or grated chocolate. I read the opinion that cocoa is not the best way, since you can smell it while eating :) But I decided to check both variations of the recipe, so I sprinkled half of it with dark cocoa through a strainer, and rubbed chocolate on top of the second on a fine grater. In the end, it tasted pretty much the same. And the cocoa powder was moistened from the neighborhood with the cream and did not scatter at all.
Put the finished tiramisu in the refrigerator for at least 4 hours. The dessert should be infused, the buttercream should be cooled, and the cookies should be soaked. They become moist, tender and soft, and the tiramisu melts in your mouth. To prevent the dessert from picking up smells from the refrigerator, cover the form with a sheet of foil.
Traditionally, tiramisu is eaten with spoons straight out of the mold. However, in order not to burst the dessert with spoons with the whole company from one dish, you can carefully cut it with a knife into portioned cake squares and put it on plates with a spatula. Beware - tiramisu is very delicate.
Homemade tiramisu without eggs turned out deliciously delicious! I finally made it and now it's one of our favorite desserts. Uncomplicated, fast, wet-like biscuit cake with coffee impregnation and cream of whipped cream. And with a minimum of effort, you get a large portion, which is enough for everyone. Recommend!
