No egg tiramisu

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Today I want to share a very simple recipe for an Italian-inspired dessert - for people that don't want to use raw eggs. This time we'll prepare a quick tiramisu that will delight us with creamy texture and pleasant coffee aroma.


Moist sponge fingers melt in your mouth, while their deep coffee aroma goes perfectly with chocolate notes brought by cocoa. All of it is interlaced with creamy layer that rounds up the composition with delicate sweetness and a touch of vanilla. A very simple to make dessert that will help your mind travel to sunny Italy.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

  • 200 ml strong coffee (I'm using 200 ml water and 2 tbsp instant coffee)
  • 100 ml sweet Marsala wine
  • 300 g sponge finers
  • 600 g whipping cream (36%)
  • 500 g mascarpone cheese
  • 60 g icing sugar
  • 2 tsp vanilla paste
  • 10 g dark cocoa powder

Method

  1. Begin with a simple soaking mixture for sponge fingers. Pour 200 ml cool strong coffee and 100 ml sweet Marsala wine into a small, wide, flat dish. Use your favourite coffee. Stir through the contents of the dish shortly, only until uniform.
  2. Soak sponge fingers in the mixture and arrange them in the bottom of a baking tin, 18 x 28 cm. Line the bottom of the baking tin with baking paper first, and its sides - with baking paper or acetate foil. Try to arrange the sponge fingers as tightly as possible. Otherwise your cream layer could stick to the bottom of the tin between the sponge fingers, making it harder to remove cake slices. Once you've got a compact base set the baking tin aside and move on to cream layer.
  3. Pour 600 g cold whipping cream (36%) into a large bowl and add 500 g cold mascarpone cheese, 60 g icing sugar and 2 generous tsp vanilla paste. If you don't have vanilla paste at hand, feel free to use vanilla sugar, it will work just as well. Beat the contents of the bowl with an electric mixer until thick and stiff. It will take a while with the amount of ingredients, so be patient. Well whipped cream with mascarpone should hold its shape on its own, especially if you keep the dessert in a fridge. If you want to keep the cake on a tabletop and not worry too much, you can use cream stabiliser. I'm opting to keep the cake in a fridge.
  4. Once you've got the right texture arrange half of whipped cream on top of sponge finger base and spread it across the whole surface. Try to do it as evenly as possible, in preparation for the next sponge finger layer. Scatter some dark cocoa on top of cream layer.
  5. Repeat previous steps. Arrange a layer of soaked sponge fingers on top of cocoa-dusted cream. Transfer remaining cream on top of sponge fingers, spread it evenly across the surface and smooth out the top. Finally, scatter some more cocoa on top and put the dessert into a fridge for a few hours, or best overnight, until it sets completely and all flavours develop.
  6. Enjoy!

Approximate nutritional value 

100 g 

  • 337 kcal
  • Carbs: 20 g 
  • Fat: 26 g
  • Protein: 3 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices)

  • 384 kcal
  • Carbs: 23 g 
  • Fat: 30 g
  • Protein: 4 g
  • Fibre: 0 g

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