AI-generated imageItalian No-Raw-Egg Mascarpone Decaf Tiramisu
Six servings of chilled tiramisu with no raw eggs in the cream, pasteurized mascarpone and decaf coffee. Packaged baked ladyfingers may still contain egg. Chill four hours separately.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Brew 240 ml strong decaf coffee, cool completely and chill. Keep 300 g mascarpone and 250 ml whipping cream at 4°C or below until use.
- 02
Whip 250 ml cold cream and 60 g powdered sugar for about 2–3 minutes until soft peaks form. In a separate bowl loosen 300 g mascarpone with 5 ml vanilla.
- 03
Fold whipped cream into mascarpone in three additions. Do not add raw eggs or overmix until the cream splits.
- 04
In an 18×24 cm dish quickly dip 90 g fully baked ladyfingers one second per side in cold coffee, arrange in a layer and spread half the cream. Repeat with remaining 90 g biscuits and cream.
- 05
Smooth top, cover and chill at 4°C or below for at least four hours. Sift 16 g cocoa over just before serving and cut into six chilled portions.
Before you cook
No raw eggs are used in the cream, but baked ladyfingers may contain egg, wheat and soy. Contains milk; use pasteurized dairy, keep cream chilled and do not leave at room temperature for two hours or longer.
Allergens: milk (mascarpone and cream), wheat and egg may be in fully baked ladyfingers, soy may be present in commercial biscuits
Image & source credits
AI-generated image.
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