Tiramisu without eggs
6 servings
90 minutes
Eggless tiramisu is a delicate interpretation of the famous Italian dessert created for those who want to avoid raw eggs. The base is cookies soaked in melted butter, while whipped cream and mascarpone add airiness. Agar-agar replaces gelatin, providing the perfect texture. This version of tiramisu has a rich creamy flavor with light caramel notes from the melted butter, and cocoa powder gives it a classic chocolate hue. In Italy, tiramisu is traditionally considered a mood-lifting dessert as its name translates to 'pick me up.' The eggless version is perfect for vegetarians or those who prefer lighter textures. It can be served chilled and pairs wonderfully with a strong coffee or freshly brewed tea, revealing a full range of flavors.
1
I used cookies (it was condensed milk, for the purity of the experiment you can use savoiardi, but I didn't have them) and butter by eye (maybe more than 50 grams) to get an even mass that can fill a rectangular mold to 0.5 cm. I added sugar to the cream to taste, about 0.5 cup, but it might seem a bit sweet.
- Clarified butter (ghee): 50 g
- Biscuits (cookies): 8 pieces
- Sugar: to taste
2
Soak the agar-agar in cold water while mixing the other ingredients.
- Agar-agar: 1.5 teaspoon
- Water: 250 ml
3
Melt the butter in a water bath and mix it with the cookies. Place it in a mold and put it in the freezer.
- Clarified butter (ghee): 50 g
- Biscuits (cookies): 8 pieces
4
Whip the cream with sugar until stiff. Add the mascarpone and whip again on low speed. Set aside in the refrigerator.
- Heavy cream 35% fat: 250 ml
- Sugar: to taste
- Mascarpone cheese: 250 g
5
Dissolve the agar-agar, stirring to prevent the mass from sticking to the walls and bottom and to avoid lumps. Once the solution starts to boil, remove from heat.
- Agar-agar: 1.5 teaspoon
- Water: 250 ml
6
Take the cream and mascarpone mixture and pour in the agar solution. Mix slowly with a spatula or whisk until homogeneous.
- Agar-agar: 1.5 teaspoon
- Water: 250 ml
- Heavy cream 35% fat: 250 ml
- Mascarpone cheese: 250 g
7
By this time, the butter cookies should have cooled. Pour the base with the obtained mixture. Place in the refrigerator. Agar-agar acts very quickly, the dessert will be ready in about an hour.
- Heavy cream 35% fat: 250 ml
- Mascarpone cheese: 250 g
8
You can sprinkle cocoa on top.
- Sugar: to taste
