Easy Eggless Tiramisu Recipe with Revised Ingredients (2024)

FAQs

Why is my tiramisu falling apart? ›

Leaving the ladyfingers in the coffee for too long

Coating each side is important because tiramisu is a layered dish and needs that infusion on all sides. You'll also want to be sure your coffee and espresso is cool before dunking in your ladyfingers. This will prevent the biscuits from breaking apart further.

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].

Vegan tiramisu – this vegan version of the classic Italian dessert consists of vanilla cake fingers soaked with boozy spiked coffee which are layered with a smooth cashew cream and all topped off with a thick dusting of cocoa powder.

In most tiramisus, you would be able to find the use of either heavy whipping cream or whipped egg whites. I've tried both and they worked well for me. However, my family and friends tend to prefer the whipped egg white version as they're less fattening, and has a lighter aftertaste.

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving.

4. Chill and serve. Wrap tiramisù with plastic wrap and chill in the refrigerator at least 6 hours before serving. If you want to get fancy, finish the Tiramisù with a layer of whipped cream piped on top and dust with more cocoa powder.

The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

Since those hard ladyfingers need time to absorb all the flavors and moisture of the espresso and creamy layers, it's crucial to wait at least six hours before serving. In fact, homemade tiramisu can be kept refrigerated for one to two days!

What pairs well with tiramisu? ›

Dark rum is best, but you can use brandy or your favorite coffee liqueur. Egg whites or whipped cream? Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich.

Mascarpone Cheese, Egg Yolks, Granulated Sugar, Egg Whites, Wheat Flour, Coffee Liquors, Heavy Cream, Whole Pasteurized Eggs, Powdered Sugar, Almond, Vanilla, Shortening, Butter, Cocoa Powder.

Aldi Tiramisu by Food Envy, just add the plate! Made in Italy, Chilled Food aisle No artificial colours or flavours.

For allergens, see ingredients in bold. May also contain mustard and soya. Contains alcohol. Keep refrigerated below 5°C.

Tiramisu is made with mascarpone, a kind of cheese made from only two ingredients: heavy cream and citric or tartaric acid. It is often compared to cream cheese, but has a softer, more velvety texture and a higher fat content. What is the best cream mixture for tiramisu if there's no mascarpone cheese available?