Eggless Tiramisu is a very easy to make and quite quick summer dessert. I avoid using raw eggs in desserts and I’ve been using this recipe for quite a long time. It is so simple, you can make it literally in a few minutes: just dip ladyfingers (savoiardi sponge cake cookies) in strong coffee and layer with whipped cream and Mascarpone cheese mixture. Serve chilled.
- 1 cup whipping cream
- 1 cup Mascarpone cheese
- sweetener equivalent to 3 Tbsp sugar
- 1 tsp vanilla extract
- 1 Tbsp rum or amaretto liqueur, optional
- 1 cup strong coffee, cold
- 7 oz (about 200 g) ladyfingers, preferably sugar-free (savoiardi)
- cocoa for dusting
Whip cream, sweetener and vanilla. Fold Mascarpone cheese and rum or amaretto liqueur (if using) into whipped cream.
Pour coffee into a shallow dish. Dip ladyfingers briefly in coffee and cover the base of a 6×9 inch (15×24 cm) square dish. Spread a part of the whipped cream mixture over the ladyfingers and level out. Repeat layers 1 or 2 times. Finish with a layer of the cream mixture.
Cover and refrigerate for at least 2-3 hours, or overnight. Dust with cocoa before serving.