Tiramisu is an Italian layered dessert made out of ladyfinger biscuits dipped in espresso and a mascarpone cream mixture. Most tiramisu recipes are made using egg yolks in the cream mixture. My family doesn't cook with eggs at home, so the cream mixture is eggless. This recipe great for people who don't eat eggs or who are hesitant to eat regular tiramisu since the egg yolks are often uncooked in the cream. Although this recipe is eggless*, it doesn't lack in flavor or texture. It is still fluffy, creamy, and, absolutely delicious. Tiramisu is the easiest and one of the most delicious no-bake desserts. The hardest part of tiramisu is waiting for it to chill in the fridge before you can dive in.
*the cream mixture is eggless, however most store bought ladyfinger biscuits contain eggs
TOTAL TIME: 30 minutes (plus chilling)
1 cup heavy cream
8 oz. mascarpone cheese
⅔ cups granulated sugar
About 24 ladyfingers
1 ¾ cup espresso (chilled or room temperature)
3 tablespoons rum (optional)
¼ teaspoon kosher salt
1 teaspoon vanilla extract
Cocoa powder for dusting on top
Whip the heavy cream and slowly add in the sugar, vanilla, and salt until it reaches soft peaks. Then add in the mascarpone and whip until stiff peaks.
iMix together the rum and espresso in a shallow bowl. I usually use a loaf pan. Quickly dip each side of a ladyfinger in the espresso mixture and lay the biscuit flat at the bottom of an 8" x 8" pan. Repeat until the bottom of the pan is covered. You will need about 12 biscuits for the bottom. Cut the biscuits if you need to make them smaller to cover the bottom.
Add half of the cream mixture on top of the espresso dipped ladyfingers.
Repeat step 2 and 3 with the rest of the lady fingers and cream.
Dust with cocoa powder and chill in the refrigerator for at least 4 hours before serving.