Easy No-Egg Tiramisu
Coffee-soaked ladyfingers layered with a light mascarpone and whipped cream filling, chilled until sliceable and dusted with cocoa. No raw eggs and no baking.
Chef's note My mother made it with raw eggs. I use whipped cream instead, so it's safe for the little ones and the nonni.
Chef's note My mother made it with raw eggs. I use whipped cream instead, so it's safe for the little ones and the nonni. If children are eating it, use decaf and leave out the liqueur.
Ingredients
- 1½ cups strong brewed coffee or espresso cooled
- 3 tbsp coffee liqueur or dark rum optional
- 1½ cups heavy cream cold
- 16 oz mascarpone cold
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 7 oz crisp ladyfingers (savoiardi) about 24
- 2 tbsp unsweetened cocoa powder
Steps
Stir 1½ cups strong brewed coffee or espresso and 3 tbsp coffee liqueur or dark rum together in a shallow dish.
In a large bowl, whip 1½ cups heavy cream to soft peaks. In another bowl, stir 16 oz mascarpone, ¾ cup powdered sugar and 1 tsp vanilla extract with a spatula just until smooth; overbeaten mascarpone turns grainy. Fold the whipped cream into the mascarpone in two additions.
Dip 3½ oz crisp ladyfingers (savoiardi) into the coffee one at a time, 1 to 2 seconds per side. Any longer and they fall apart. Lay them in a single layer in an 8x8-inch dish.
Spread half of the cream over them. Dip the remaining ladyfingers (3½ oz crisp ladyfingers (savoiardi)), lay them on top, then cover with the rest of the cream and smooth it out.
Cover and refrigerate at least 6 hours, or overnight, so the ladyfingers soften and the tiramisu firms up enough to slice.
Just before serving, dust the top with 2 tbsp unsweetened cocoa powder through a fine sieve.
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