Tiramisu without Egg: A Simple Recipe

If you can’t eat eggs, you don’t have to do without tiramisu. The sweet dessert succeeds and tastes great even without an egg. With our simple recipe, it will work.

Tiramisu without egg: You need this

The list of ingredients is almost the same as the original recipe – only the eggs are missing.

  • You will need 500g of mascarpone.
  • No proper tiramisu without ladyfingers – you need 300 g of it.
  • In addition, 200 ml of espresso goes into the tiramisu.
  • 6 tbsp Amaretto gives the dessert its characteristic taste.
  • 400 ml cream makes the tiramisu nice and creamy.
  • 100 g powdered sugar provides sweetness.
  • Finally, you need a little cocoa powder for the decoration.

Italian cuisine: How to make tiramisu without an egg

With our step-by-step instructions, your tiramisu will be a success.

  • It is best to start with the preparation of the espresso. This allows it to cool down while you prepare the tiramisu.
  • Next, whip half of the cream until stiff.
  • Now put the mascarpone, powdered sugar, and the remaining cream in a bowl. Mix the ingredients into a homogeneous cream. Then carefully fold in the stiffly whipped cream.
  • In another bowl, mix the cooled espresso with the amaretto.
  • Now line the bottom of your casserole dish with ladyfingers and spread half of the espresso-amaretto mixture over it.
  • Next comes a layer of cream. Use half of the mascarpone mixture and smooth it out.
  • Spread the next layer of ladyfingers on top and soak it again with the espresso amaretto.
  • Now all you have to do is apply the rest of the cream, which you smooth out again.
  • Place the tiramisu in the fridge for four hours before pouring the cocoa powder over it and serving the dessert.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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