Here’s a Tiramisu Recipe that’s eggless, and quite easy. But it’s sure to impress!
I adapted this recipe by reducing the sugar, switching to decaf, and adding a sprinkling of chopped toasted nuts, since my husband thinks everything is better with nuts! If you want to see the original recipe, it’s from Lauren Allen’s cooking blog Tastes Better From Scratch
1.5 cups heavy cream
8 oz. tub marscapone, room temperature
1/4 cup sugar
1 teaspoon vanilla
3/4 cup cooled espresso – I used decaf in an attempt to lessen caffeine 🙂
3 Tablespoons Kahlua – can be omitted for non-alcoholic version, or replaced with rum or whatever you like
1 package Lady Fingers – those I purchased were small, so the second time I made this I bought two packages so I had a more complete layer of them (the dish I used may have been bigger, and was oval, so…) I put the remainder in the freezer for next time.
Cocoa Powder for dusting
Optional – chopped toasted nuts
Add cream to bowl and mix at medium speed until it begins to thicken. Slowly add sugar and vanilla; continue beating until stiff peaks form. Mix a bit of the whipped cream into marscapone to soften it further, then gently fold marscapone into whipped cream.
Combine coffee and Kahlua in shallow bowl. Quickly dip both sides of each Lady Finger, then set in bottom of 8 x 8 or similar sized pan. When you have covered the bottom, spread half the cream mixture evenly over the top. Repeat layers, smoothing the top. * Dust with a pretty heavy coating of cocoa powder. Sprinkle with chopped toasted nuts if desired.
Refrigerate for 3 hours or up to overnight before serving. will keep nicely in refrigerator for 2 to 3 days (if you don’t eat it all right away!
Notes * : Can be frozen. Before dusting with cocoa, wrap with plastic wrap and then foil. Freeze up to three months. thaw overnight in refrigerator. Dust with cocoa a few hours before serving.