Tiramisù with No Raw Egg in the Cream

What you’ll need

Ingredients

Ingredient amounts make 8 servings. Nutrition below is for one serving.

• 250 g Mascarpone (nutrition uses Galbani UK label)
• 200 g Heavy whipping cream, chilled
• 160 g Baked ladyfinger biscuits (contain wheat and egg)
• 50 g Granulated sugar
• 180 g Brewed unsweetened coffee, cooled, weighed
• 10 g Unsweetened cocoa powder

Make it

Instructions

1. 1

   Brew unsweetened coffee, cool completely and weigh 180 g. Keep mascarpone and whipping cream chilled. Use fully baked ladyfingers and check their labels: this dessert is not egg-allergen-free.

2. 2

   Whip all cream with the sugar to soft peaks. In another bowl stir mascarpone briefly until smooth, then fold in whipped cream gently in two batches. Do not overbeat the mascarpone.

3. 3

   In a 15×20 cm dish make a layer using half the biscuits, briefly dipping each in cooled coffee. Spread half the cream. Repeat with remaining biscuits, coffee and cream; spoon any modest remaining coffee over biscuit layers rather than discarding it, since the estimate counts all 180 g.

4. 4

   Cover and refrigerate at 4°C or colder for at least 6 hours. Dust with all cocoa just before serving and cut into eight equal portions. Keep refrigerated and consume within 2 days. This cream-and-mascarpone adaptation differs from classic egg-based tiramisù.