Tiramisu without Raw Eggs
Two layers of baked ladyfingers with coffee and whipped mascarpone cream, chilled before serving. No raw egg is added to the cream; biscuits may contain egg.
Ingredients
Cream
- 1 cup whipping cream Cold
- 1 cup mascarpone cheese About 225 grams
- 2–3 tablespoons granulated sugar To taste
- 1 teaspoon vanilla extract
- 1 tablespoon rum OR amaretto Optional; alcohol remains uncooked
Layers and dusting
- 2½ cups strong coffee Fully cold; dipping bath, not all incorporated
- 200 grams crisp baked ladyfingers Approximately 7 ounces; may contain baked egg
- 1 tablespoon unsweetened cocoa powder For dusting before serving
Instructions
- Beat cold whipping cream with sugar and vanilla until soft peaks form. Gently loosen mascarpone in a separate bowl and fold into the cream. Fold in the optional rum OR amaretto if choosing it.
- Pour completely cold coffee into a shallow dipping bowl. Briefly dip each biscuit, roughly 1 second per side, and arrange about half the ladyfingers in a rectangular 6-by-9-inch dish with a depth of at least 2 inches.
- Spread half the cream mixture over the first biscuit layer. Add the remaining briefly dipped biscuits, then cover evenly with the rest of the cream. Discard unused dipping coffee.
- Cover and refrigerate at least 4 hours, or overnight. Dust with cocoa just before serving and divide into eight small portions. Keep remaining dessert refrigerated.
Notes
No raw eggs are added to the cream; baked ladyfingers may contain egg. Coffee is a dipping bath, not all poured into the dessert. Two layers fit a rectangular dish approximately 6 by 9 inches with at least 2 inches of depth. Optional alcohol remains uncooked. Eight small servings; 4-hour chill included.