An unexpectedly delicious combination of orange sponge cake with the slight bitterness of coffee soaking, multiplied by a delicate buttercream!

Tiramisu without eggs and mascarpone is truly festive, original and, lo and behold, it does not require much time and effort to prepare.

Compound:

Biscuit for tiramisu(shape 25 × 35 cm):

• 260-300 g flour
• 3/4 cup orange juice (from one large orange)
• 90 g sugar
• 3/4 cup vegetable oil
• 1 teaspoon soda
• 30 ml vinegar 6-9%
• 2 tbsp. spoons of water
• 0.5 tsp salt

Impregnation:

• 200 ml freshly brewed (cool)

Cream:

• 500 ml cream at least 33%
• 3 tbsp. spoons of honey (or 0.5 tbsp. sugar)
• carob or cocoa for decoration

A simple recipe for tiramisu without eggs and mascarpone:

1. Let's prepare a sponge cake without eggs for tiramisu. To do this, beat freshly squeezed orange juice with sugar and vegetable oil for 5 minutes (so that the sugar is completely dissolved).

   Note: The original sponge cake uses twice as much sugar, but in my opinion the amount I indicated is sufficient. You can also add orange zest to the dough, but I do not recommend doing this, because... the citrus flavor will dominate the rest, and we need it to competently complement the palette of coffee and cream.

   Continuing to whisk, pour in the vinegar. Add sifted flour and salt. First combine soda with water and pour into the dough. You should get the classic consistency of thick sour cream.

   

   Biscuit dough

2. Pour the dough into a thin layer into a pan lined with parchment and smooth it out with a spoon.

   

   Pour into mold

3. Lightly tap the pan on the table and place in an oven preheated to 180 degrees. Bake until golden brown. My crust took 40 minutes to bake. Readiness is determined by testing it to a dry splinter and smelling it all over the world.

   

   Let's bake

4. Cool the finished tiramisu sponge cake and cut into small strips (about 7 cm by 2 cm). The crumb of the product is like a real sponge cake on eggs - porous, fluffy, soft.

   

   Cutting

5. We prepare the cream without mascarpone. For the cream, I mix the country cream with honey with a fork and leave it for a while so that the honey disperses. My cream is very rich - it costs a spoon, so if you use store-bought culinary cream, you need to beat it with a mixer and then add honey or sugar.
6. Assembling our “Tiramisu”. Pour the cold coffee into a small plate. With a quick (!) movement, dip the biscuit strips in coffee (one at a time) and place them in one-piece molds or portioned bowls in one layer. Pour in half the cream.

   

   Assembling tiramisu

7. Repeat the layer of sponge sticks and cream again. Place the tiramisu in the refrigerator overnight. Before serving, sprinkle with carob or cocoa through a strainer.



Tiramisu without eggs and mascarpone

Needless to say, the Tiramisu dessert cake without eggs and mascarpone was a great success. Smooth buttercream emphasizes the velvety texture of the moist sponge cake and barely audible coffee bitterness, and crowns this taste splendor with a festive orange note.

The only negative, also a plus, is the extreme tenderness of “Tiramisu”: it is difficult to remove it from the mold without completely preserving the integrity of the piece. A day after preparation, the dessert infused and became even more magical...



Bon appetit!

Try also another simple tiramisu recipe without eggs -.

Yulia M. author of the recipe

Hi all. Without delay, I hasten to come to you with the recipe for the most delicate dessert Tiramisu. In the last article I told you how to make cookies for him. This time we will collect our sweetness together.

Tiramisu is a traditional Italian dessert. The translation literally means “pull me up,” although the version “cheer me up” is personally closer to me. After all, the composition includes coffee-alcohol impregnation, which acts accordingly.

The classic Tiramisu recipe includes raw eggs, which I don’t really accept in desserts and try to avoid whenever possible. Therefore, today I will share with you a recipe for just such a version of Tiramisu without eggs.

What is included in Tiramisu?

The cream takes no more than 5 minutes to prepare. Look how tight it should be. By the way, it can also be used as a layer for sponge cakes. It is very tasty and tender, so take it into service.

Set the cream aside and start assembling our Tiramisu.

Preparing coffee impregnation.

To do this, I simply dissolved 3 level tablespoons of coffee in boiling water. I repeat once again that freshly brewed Turkish coffee will be an ideal option. Just be sure to strain through a sieve to get rid of sediment.

By the way, Tiramisu can be not only coffee! Instead of coffee, take any juice for soaking and now you have a completely different taste! Experiment)

In general, the amount of liquid may vary. It all depends on your cookies and how long you keep them in the syrup. Therefore my values ​​are approximate.

We dip our cookies in coffee, spending no more than 3 seconds on this. Otherwise, all the cookies will fall apart and remain in the bowl.

Place the cookies in a bowl. I have a glass mold, measuring 20 by 26 cm. This time I had purchased cookies, I showed the packaging in the photo.

Thus, we completely fill the entire form in one layer. Instead of a glass form, you can cook in portioned cups, I buy these disposable cups at Magnit, they are called a crystal glass.

Place half of our cream on top and smooth it out with a spatula.

Sprinkle with a little cocoa. It must be sifted, otherwise it will crunch on your teeth, especially if the cocoa is not of very high quality.

Next is another layer of cookies soaked in coffee.

The second half of the cream.

And sprinkle the top of the cake with cocoa. For the top coat I do not use regular cocoa, but cocoa powder. It does not melt from the cream and retains its appearance for a long time. I bought it by weight at a candy store.

I put cutlery on top of the cream, and then sprinkled cocoa, and this is how I got a fancy design. You can create absolutely any option, use your imagination)

That's all the preparation! Is there really nothing difficult?

The hardest thing for me is leaving the Tiramisu to soak in the refrigerator overnight. After all, it’s when it’s brewed that it melts in your mouth and takes on the desired taste.

This is what we got.

A dessert that takes half an hour to prepare and looks like store-bought! Isn't that true?!

Tiramisu will be a great decoration for your table for any occasion!

It can be laid in three layers, if your container allows. And here is an option for portioned cups.

Enjoy your meal.

Here is a classic recipe for tiramisu without eggs, but according to all the best traditions of preparing this Italian dessert. Try it, because pampering yourself and your loved ones at least sometimes is so important!

Description of preparation:

I personally like this recipe for making tiramisu without eggs because while preserving all the other required ingredients, due to the fact that we do not add eggs, the dessert turns out surprisingly light and airy. Although, of course, you can eat a lot of it in this case :) So I’m giving a recipe for a large portion, believe me, there won’t be any left on the plate!

1. Cream and dishes for whipping it must be pre-cooled. So, after this, whipping them with powdered sugar, you will achieve a much better result, and you will get those same soft “peaks” right away.
2. Add Mascarpone cheese to the whipped cream in small portions and mix thoroughly until the cream becomes homogeneous.
3. Brew and cool natural ground coffee. Pour it into a flat plate to make it easier to dip the cookies.
4. Add liqueur to the coffee, mix a little, and dip each cookie on both sides into this coffee mixture.
5. Now take a large dessert mold and carefully place a row of these coffee cookies on the bottom, about half of them.
6. Place half of the buttercream on top and carefully distribute.
7. Now lay out the rest of the prepared cookies, and distribute the remaining cream on top.

Ready! You can decorate this eggless tiramisu at home with whatever you want - cocoa, strawberries, or grated chocolate. In a word, what is there at home, and what is your imagination rich in? It is very important that the dessert is soaked evenly, so do not rush to grab a spoon - the longer it sits in the refrigerator, the tastier it will turn out, remember this!

Ingredients:

• Mascarpone cheese - 500 grams
• Powdered sugar - 100 grams
• Coffee - 200 Milliliters
• Cream - 150 Milliliters
• Savoyardi cookies - 18 pieces
• Amaretto liqueur - 2 tbsp. spoons

Number of servings: 4-5

Rate the Tiramisu recipe without eggs:

Similar video recipe “Tiramisu without eggs”

Important! The video may differ from the text version of the recipe!

I think you, like me, know a million different recipes for making Tiramisu. Unfortunately, most of them resemble a real Italian dessert with just their name... However, there are also recipes that make Tiramisu so loved by gourmets and connoisseurs of truly gourmet cuisine.

Now I will not pretentiously assert that anyone who has not been to Italy and tasted the most delicate cloud of buttercream while sitting in a cozy Italian coffee shop cannot even imagine what this culinary miracle tastes like. I tried Tiramisu both in Italy and in Moscow. I can say that there are places in Moscow where they cook Tiramisu quite decently. Just guess what... I already forgot the last time I ordered Tiramisu at a restaurant. True, I don’t remember. I have been making Tiramisu at home for a long time.

In general, my path to this dessert was thorny. At the “dawn” of my married career, I began preparing Tiramisu for my husband’s arrival from a business trip. I sincerely tried and followed the recipe found in the magazine. Do you know what happened to me? Oh, it was such a delicious, tender, creamy... cocktail! Yes, a cocktail, but not a dessert. And the mistake was the funniest. As I remember now, the recipe said: “Add eggs... mix cream with...”. My friends, there was NOT A WORD about the fact that you need to beat the eggs after separating the whites and yolks. And the cream... Well, how could I, who at that time did not know how to properly boil rice, know that the cream also needed to be whipped. Since then I have been “allergic” to such undetailed recipes. And that’s why I always have so much and so much detail.

Lately I have fallen in love with the way of preparing Tiramisu by “steeping” the yolks with hot syrup. This is an excellent solution for those who are hesitant to cook and try Tiramisu, afraid of raw eggs. There is, of course, another way to heat treat eggs - a water bath. The method is excellent, but still far from classic. But I still want to invite you to get acquainted with how to cook "Tiramisu base"- the basis of the dessert, which also serves as the basis for a large number of creams. In fact, Tiramisu is obtained when Mascarpone is added to the base.

By the way, this is the method I used to prepare Mascarpone Mousse in.

Tiramisu base - the basis of the dessert

50 g yolks
100 g sugar
30 g water
1 vanilla pod (cut, seeds removed)

How to do:

Place a small saucepan with water and sugar on the fire, cook until the temperature of the mixture reaches 121 ° C. While the syrup is being prepared, beat the yolks with a mixer at high speed with vanilla seeds until white. As soon as the temperature of the syrup reaches 121° C, immediately pour it in a thin stream into the yolks, continuing to beat until the cream cools completely (4-5 minutes). If you are not going to use the cream right away, cover the bowl with cling film and put it in the refrigerator.

Tiramisu (4 servings)

200 g whipped cream
200 g. Mascarpone
Tiramisu base
20-24 pcs. Savoiardi cookies
100 ml. strong coffee
2 tbsp. liqueur optional
50 g cocoa for decoration

How to do:

1. Whip the cream to stable peaks. Beat the mascarpone too.
2. Using a spatula, gradually mix the Mascarpone into the cooled Tiramisu base. Also carefully stir in the cream.
Important! We do not whip the cream, but only mix it carefully, not allowing the mass to settle.
3. Take suitable dessert forms. Dip the savoiardi in coffee syrup and place it on the bottom of the mold. Here important point- Savoyardi should be dipped very quickly, because The cookies instantly absorb liquid. Place cream on top. Then again a layer of Savoiardi soaked in syrup. Finish with a layer of cream. Sprinkle cocoa on top. Place in the refrigerator for at least 4 hours, preferably 8 hours.

And then... mmm... Let's enjoy! And it’s not worth going to Italy for Tiramisu at all... It’s worth going to Italy for Italy itself... but not for Tiramisu!

PS. I wish you bon appetit and delicate Italian sophistication for dessert!

No Raw Eggs Tiramisu

I know lots of Tiramisu recipes. Most of them call for using the eggs raw. In the ones that don’t, they call for gently cooking the egg yolk mixture, but still call for the whipped raw egg whites. So, when I found this incredible recipe I fell in love with it immediately! It’s perfect and really safe!
Forget about Zabaione or Zabaglione. It’s fine too but I think real Italians probably wouldn’t even call this tiramisu. The traditional tiramisu call for whisking raw egg yolks with a bit of sugar until a thick cream is achieved.
I’m going to present you the recipe I found in Luca Montersino’s book. And you don’t have to use a bain marie to make this dessert. The peculiarity is in making Tiramisu Basis. And it’s so close to the classic version. The difference is in thermal treatment of yolks and replacing the egg whites with whipped cream.

You'll need

Tiramisu Basis

50 g egg yolks
100 g sugar
30g water
1 vanilla pod seeds

Directions

Heat water with sugar to 121°C. Meanwhile beat the yolks with vanilla beans until light. Pour the syrup into the yolks mixture beating continually for about 4-5 minutes. Let it cool.

Tiramisu

Serves 4

200 g whipped heavy cream
200 g Mascarpone
Tiramisu basis
20-24 savoiardi biscuits
100 ml brewed coffee
2 tbsp liqueur
50 g unsweetened cocoa powder

Directions

1. Whip cream to stiff peaks. Whisk Mascarpone.
2. Carefully mix Mascarpone with Tiramisu Basis. Gently combine the mixture with whipped cream using your spatula.
3. In another bowl pour the coffee, liqueur and dip cookies. Quickly arrange them side by side over the bottom of a pan. Add a portion of the mascarpone cream mixture and level out. Repeat layer once more. When done layering refrigerate and allow at least four hours for it to set. (Over night is even better). Before serving sift cocoa powder.

Tiramisu is a famous Italian dessert, a kind of “calling card” of national cuisine, along with pasta or lasagna. Its name consists of three words: tira mi su. Literally it translates as “lift me up,” but figuratively this expression can be interpreted as “cheer me up.” Indeed, thanks to the combination of coffee and chocolate, tiramisu has an awakening effect. And the delicate mascarpone cheese included in the dessert is surprisingly filling. Italians believe that this dish has a similar effect on the body to Viagra, so they invariably include it in the menu of a romantic dinner. Anyone who has been to Italy and tried classic tiramisu will never forget its wonderful taste. But is it possible to prepare this dessert in an ordinary Slavic kitchen? Skeptics say no. But we still dare.

Why is it difficult to make tiramisu yourself?

This Italian dessert does not hide any special secrets. It is very easy to prepare. It's all about the products. Classic tiramisu consists of three main ingredients that are very difficult to find in our panates. Mascarpone cheese adds tenderness to the dessert. Mascherpa is what Lombards call cottage cheese. But Mascarpone is a special cheese. It is produced from the milk of buffaloes brought to Lombardy. That’s why the fat content of the cottage cheese is 55%. The next no less important component of tiramisu is Savoyardi. These are fragile and airy stick-shaped cookies. It was invented in Savoy - hence the name. The third “exotic” ingredient of tiramisu came from the south - the island of Sicily. Wine "Marsala" is produced in the vicinity of the city of the same name. If you're in Sicily, buy a superiore or fine bottle for your culinary needs.

Tiramisu: recipe with photo

In case you managed to purchase all the necessary ingredients, we will tell you how to prepare an authentic Italian dessert. The only secret to tiramisu is this: the eggs should be at room temperature, and the mascarpone should be kept in the freezer of the refrigerator. Everything else is ridiculously simple. Brew a cup of strong black coffee (natural, naturally, not instant). Let it cool and pour in 3 tablespoons of Marsala. Grind six egg yolks with half a glass of powdered sugar until smooth, then add a package (450 g) of Mascarpone. Beat the whites separately. You can add another spoon or two of wine into the cheese-yolk mixture. Add the whites carefully so that they do not settle. Knead. Dip the Savoiardi, one at a time, into the coffee in a lightning-fast motion and place in a square or rectangular shape. Alternate layers of cookies into tiramisu with Mascarpone. There should be a layer of cream on top. Place the dessert in the refrigerator for 6-8 hours. After this, sprinkle with cocoa powder.

Tiramisu a la russe

Now let’s look at what can replace exotic products. “You are cunning when it comes to inventions” - this proverb can be applied first of all when preparing overseas dishes. The tiramisu recipe from Yulia Vysotskaya includes Mascarpone (400 grams). But the chef suggests replacing Savoiardi with lady fingers biscuits. It also fits optimally in shape. In any case, you can use 300 grams of any biscuit. The closest taste to Marsala wine is Amaretto liqueur. But its amount needs to be slightly reduced (to two tablespoons). You can replace the liqueur with brandy or cognac. We make the cream the way a homemade recipe from Italy suggests for tiramisu. That is, grind the yolks with powdered sugar, mix with mascarpone, add the whipped whites. But since sponge biscuits have a different consistency from savoiardi, there is no need to dip them in coffee. Having filled the bottom layer in the mold, pour it lightly, and then cover it with cream on top.

How to replace Mascarpone

This is a burning issue for residents of small towns where there are no supermarkets with imported goods. Many chefs recommend using cream cheeses: Buko or Philadelphia. But, firstly, you won’t find them in a regular grocery store either, and secondly, the taste is very different from the delicate “Mascarpone”. It is best to replace the buffalo milk curd with high quality homemade sour cream, such that a spoon can stand in the jar. Or you can mix cow's cream with full-fat cottage cheese. Such a replacement will even benefit your figure, since tiramisu with Mascarpone is very high in calories.

How to make dessert safe

We looked at options for preparing this cake in cases where exotic ingredients simply could not be obtained. What about insuring yourself against salmonella? After all, tiramisu uses raw eggs. You can, of course, recommend mixing the hatchery product of quail farms with Mascarpone. Small, colorful eggs have a dense skin, and therefore, as nutritionists assure, are absolutely resistant to salmonella bacteria. But there are other life situations. For example, allergies. Well, in that case, let's try to make tiramisu without eggs. Mascarpone cheese is quite dense in consistency. Beaten eggs are mixed into it to fluff it up. Let's try to achieve this in a different way.

Tiramisu without eggs: recipe 1

Cream can be used as a fluffing agent. They come in different fat contents. The percentage is indicated on the packaging. Let's take the fattest ones - 33%. For an incomplete glass of cream you will need half a kilo of Mascarpone. Since the dairy product is already a little sweet, we reduce the amount of powdered sugar to one hundred grams. Cool the cream thoroughly, but so that it does not separate into ice and butter. Then gradually add powdered sugar so that it does not form lumps in the ice milk. Whip the cream to soft peaks. Add Mascarpone one tablespoon at a time, always stirring in one motion - from top to bottom. We do this until the Italian curd and whipped cream reach a homogeneous state of light cream. Well, then follow the classic recipe. Dip the Savoiardi in coffee with Marsala, spread it in a layer, cover with cream. Repeat the action once or twice (depending on the shape). Place in the refrigerator to soak.

Tiramisu without eggs: recipe 2

The famous Italian dessert is usually served in the form of a cake, spooning it onto plates with a flat spatula. But tiramisu is also found in portioned bowls. Housewives resort to this type of serving dessert if the cream is not successful - the proportion or the required temperature conditions of mascarpone and eggs were violated. Dessert in bowls has the advantage that it does not need to be kept in the refrigerator for a long time. The liquid cream will quickly saturate the Savoiardi. Here we suggest you make tiramisu with less Mascarpone - for a glass of 33% fat cream you will need only 100 grams of curd. Beat as in the previous recipe. Stir in Mascarpone. We continue to beat at medium speed of the mixer.

Tiramisu with boiled condensed milk

This, of course, is a big deviation from the rules. But children really like this eggless tiramisu for its rich caramel taste. If you don’t have ready-made “varenka”, you can make it yourself from regular condensed milk. After this, the jar needs to be completely cooled. Lightly beat half a kilo of Mascarpone with a mixer. We don’t overdo it, because it makes oil very easily. Just lightly fluff the curd and mix in the boiled condensed milk. No need to add sugar. You can add a few drops of alcohol, but if you are thinking of serving dessert to children, it is better to use fruit syrups. Add the cream to the Savoiardi soaked in coffee and sprinkle with cocoa after soaking.