Tiramisu without eggs with Amaretto liqueur
6 servings
30 minutes
Eggless tiramisu with Amaretto liqueur is an exquisite dessert from Italy that embodies delicacy and sophistication. It contains no eggs but retains rich flavor: airy mascarpone and cream envelop savoiardi biscuits soaked in strong freshly brewed coffee and aromatic Amaretto liqueur. The light bitterness of coffee harmonizes with the soft sweet cream, while the final touch—cocoa powder or grated chocolate—adds a subtle chocolate note to the dessert. This tiramisu is not only delicious but also perfect for those who prefer a lighter version without raw eggs. Chilled for several hours, it becomes incredibly tender, with the aromas of liqueur and coffee fully unfolding, creating a true gastronomic masterpiece.
1
To soak the cookies, we need freshly brewed coffee, so we'll make it first to cool while we prepare the cream. The coffee should be natural, not instant. Brew the coffee a bit stronger for flavor.
- Freshly brewed coffee: 200 ml
2
Take 250 ml of chilled 33% cream. (I prefer 'Petmol' packaging 0.5l.) Add powdered sugar (vanilla can be added) and whip the cream to soft peaks.
- Cream 35%: 250 ml
- Powdered sugar: 100 g
3
We add mascarpone to the whipped cream (I usually take Galbani or Bonfesto, the second option is more budget-friendly and of comparable quality). We blend everything at low speed, so the mixture becomes homogeneous.
- Mascarpone cheese: 250 g
4
Take a form to place the cookies in. You can use a tray with edges or, if you want to make individual portions, bowls will work.
5
We start soaking the Savoiardi. Take a plate or bowl with high edges to fit the cookies. Pour coffee into it to cover the bottom and add 2 tbsp of 'Amaretto' (if you're worried about overdoing the liqueur, taste it first). Dip the cookies quickly on both sides in the coffee with liqueur for just 1-2 seconds (if you soak too long, the cookies will get soggy).
- Savoiardi cookies: 15 pieces
- Freshly brewed coffee: 200 ml
- Amaretto liqueur: 2 tablespoons
6
Lay a layer of soaked cookies at the bottom of the mold (if the bottom of the mold is uneven, you can first put a little cream to avoid gaps).
7
Spread half of our cream on the layer of cookies and distribute it evenly. On top of the cream, place the second layer of soaked Savoiardi and distribute the remaining cream evenly as well. Sprinkle the top layer of cream with cocoa or grated chocolate.
8
Place the ready dessert in the refrigerator for at least 3-4 hours, preferably overnight, to let it soak.