Sometimes, I make not-so-healthy dishes too. And this usually involves desserts. I am a sucker for anything sweet, especially desserts and of course, decadent chocolates!
Dorian’s boss was having his annual barbeque party at his place this weekend and Dorian was in charge of bringing dessert. Dorian wanted to get a tiramisu from Aldi. But I told him I would love to make my very own tiramisu. So, we had a deal: If my tiramisu did not turn out well, we would get the tiramisu from Aldi.
After doing a lot of research online on tiramisu, I decided I would make an eggless tiramisu as I do not usually like uncooked eggs in desserts. Safe to say my tiramisu turned out well and it was a hit at the barbeque party. So, I happy to share this easy eggless tiramisu recipe with all of you.
Serves approximately 20 people (4cm x 4cm pieces of tiramisu)
- 28 lady fingers cookies (I Savoiardi) – you may need more or less depending on the size of your tray – I used a 21cm x 21cm dish;
- 2 cups of thicken cream (the kind you can whip into cream);
- 1 cup of Mascarpone cheese;
- 2 tbsp of brown sugar (or to taste);
- 4 tbsp of Frangelico (you can use Amaretto or Kahlua too);
- 2.5 cups of strong cold coffee (I used 5 pods of Nespresso with the long black option); and
- Cocoa powder for dusting.
- Whip the thicken cream and sugar together until the mixture has the consistency of whipping cream. Make sure you do not over whip the mixture as it will turn into butter;
- Add the Mascarpone cheese and 2 tbsp of Frangelico into the cream mixture and fold the cheese thoroughly through the cream mixture;
- Pour the coffee into a shallow dish. Make sure the coffee is cold as the lady fingers will melt very quickly if they are dipped into hot coffee;
- Add 2 tbsp of Frangelico to the cold coffee;
- Dip one lady finger at a time into the coffee mixture and line them in your tiramisu tray. Repeat this process 13 more times or until the tray is filled with coffee dipped lady fingers;
- Then, it is time to add the cream mixture onto the coffee dipped lady fingers lined up in the tiramisu tray;
- Depending on the depth of your tiramisu tray, you can repeat steps 5 and 6 one or two more times, ending with the cream mixture layer;
- Cover the tiramisu and refrigerate for at least 4 hours (but I refrigerated overnight); and
- Dust with cocoa powder before serving. Enjoy with a cup of tea 🙂