Dessert EasyPeasy Entertaining The Hungry Millennial

Tiramisu (Eggless!)

After months of craving Tiramisu, as it is high on my list of favorite desserts, I decided it was time to attempt my own. I knew it would not be an easy task, with the multiple steps and somewhat technical assembly. The lady fingers dipped in a espresso were no problem, but the difficulties began as I started to make the fluffy, yet structured mascarpone filling.

Raw eggs. Oh my. But that is classic Tiramisu.

All the recipes I found called for raw eggs, well, egg yolks. I tried raw, much to my mother’s chagrin. The separating began. I followed step-by-step, but the desired consistency was still beyond my reach. After a couple of attempts with raw, and my mother coming in and out of the kitchen worried that we would sicken all of her dinner guests, she suggested a custard technique with a double boiler. Don’t have one, so a stainless steel bowl over a simmering pot had to suffice.

The first flop.

After a 2-hour attempt to make a custard out of the egg mixture, I decided to forgo the eggs completely and go at the filling from a different angle. With a whisk in hand I made whipped cream, and by now had run out of mascarpone. As my mother’s party was lasagna based, the top shelf of the fridge was lined with ricotta containers. Was there a difference between mascarpone and ricotta, I asked her?

Mascarpone vs Ricotta in Tiramisu

Yes there is a difference, as I learned. Mascarpone has a fine texture and a slightly sweeter taste than ricotta. Ricotta is quite grainy and a little on the tangy side. To smooth it out I used a hand blender. Our kitchen in Berlin is a little make-do/good enough, and this is what I had to use.

After making the ricotta as smooth as was possible, I folded it into the whipped cream (with an intermittent run to the grocery store, having run out of cream as well) until I got the desired texture for my filling. It worked perfectly. The whipped cream did not liquify. The peaks remained fluffy even when the sugar was added.

So worth the effort.

To cap off my mother’s Italian dinner party, the guests went silent and then all said, “YUM.” They loved the fact that it was not overly sweet. And no one said a word about the missing eggs.

This, in turn, is my take on Tiramisu: an eggless, but fruitful endeavor.

Tiramisu (Eggless!)

Serves: 12
Prep Time: 25 min

Tiramisu without the hassle. And NO EGGS!!!!

Ingredients

  • Lady Fingers 24-30
  • 8 fl oz/250ml Strong Coffee or Espresso - as is, or dilute a bit
  • 16 floz/500 mL Heavy Whipping Cream
  • 3 oz/90g Powdered Sugar
  • 16 oz Ricotta, made smooth in food processor or with hand blender
  • 4 oz/125g Semi-sweet chocolate, grated
  • .25 oz/7g Cocoa Powder
  • 1 TBSP Rum, Masala, or Coffee Liquor , optional

Instructions

1

You will need a 9x13 pan (23x33cm)

2

Make the coffee and allow to come to room temperature

3

Whip the cream either by hand or with an electric hand mixer, until still peaks form. Do not make into butter.

4

Add the powdered sugar when the cream is at the Chantilly stage, meaning soft peaks have started to form, but it is not a firm whipped cream.

5

Once the cream creates stiff peaks (when the whisk is pulled out they should hold their peak) fold in the Ricotta with a spatula until well-blended.

6

Assembling the Tiramisu:

7

Dip the lady fingers in the coffee and line the pan with a single layer. (If using alcohol, add it to the coffee before dipping the lady fingers).

8

Do not double dip the lady fingers or turn the cookie over and dip the other side as this will cause the cookies to get soggy before layering.

9

Using half of the whipped cream mixture, spread an even layer over the cookies.

10

Sprinkle half the chocolate shavings over the filling repeat the process - lady fingers, cream/ricotta/chocolate shavings.

11

Top the Tiramisu with a dusting of cocoa powder. This can be done by using sieve or with your fingers.

12

Refrigerate a minimum of 4 hours.

Notes

If you want a sweeter filling, use more powdered sugar. And should you desire a less tangy filling, use Mascarpone. Either way, send us a comment when you make this and let us know if it made your guests ooooh and aaaah and yum. Lady fingers are sometimes called sponge fingers.

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