Eggless Tiramisu
A no bake, no raw egg tiramisu with whipped mascarpone cream, espresso dipped ladyfingers, and a cocoa dusting.
Equipment
- 9x13 inch baking dish
- Stand mixer or hand mixer
- Shallow bowl
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 2 cup heavy whipping cream cold
- ⅔ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 cup mascarpone cheese about 16 oz
- 2 cup brewed espresso cooled to room temperature
- 7 oz ladyfingers about 24
- 2 tbsp cocoa powder for dusting
Instructions
Cooking
- Whip. Beat the cream with the sugar, vanilla, and cinnamon to stiff peaks, then mix in the mascarpone until just combined.
- Dip. Quickly dip each ladyfinger in the cooled espresso, turning once.
- Layer. Line a 9x13 inch dish with half the cookies, then spread half the cream. Repeat with the remaining cookies and cream.
- Dust. Sift cocoa evenly over the top.
- Chill. Cover and refrigerate 4 to 5 hours or overnight until set, then slice into squares.
Notes
Substitutions: Strong brewed coffee can replace espresso.
Tips: Dip the ladyfingers quickly and stop whipping at stiff peaks.
Storage: Refrigerate covered up to 3 days. Do not freeze.