Eggless tiramisu with coffee liqueur
6 servings
20 minutes
Eggless tiramisu with coffee liqueur is a delicate treat that combines airy mascarpone cream, savoiardi cookies soaked in aromatic coffee with liqueur, and subtle notes of chocolate. This dessert originated in Italy and has become a symbol of refined sweetness. The light and velvety taste of tiramisu makes it the perfect ending to an exquisite dinner. The absence of eggs gives the cream a special lightness, while the coffee liqueur enhances the flavor, turning it into a true gastronomic delight. Chilling for several hours allows the aromas to fully develop, making each layer harmonious. Topping with grated chocolate adds depth to the flavor, highlighting the dessert's delicate texture. This tiramisu is an excellent treat for lovers of Italian cuisine who want to enjoy a classic recipe in a new interpretation.
1
Whip the mascarpone with powdered sugar. Mix the coffee with the liqueur.
- Mascarpone cheese: 500 g
- Icing sugar: 2 tablespoons
- Freshly brewed coffee: 250 ml
- Coffee liqueur: 2 tablespoons
2
Dip half of the cookies in coffee and place them in a mold (1.25 L) or six ramekins (250 ml). Spread half of the mascarpone over the soaked cookies and smooth it out.
- Savoiardi (ladyfingers): 250 g
- Freshly brewed coffee: 250 ml
- Mascarpone cheese: 500 g
3
Dip the remaining cookies in coffee and place them on the cream. Spread the leftover mascarpone over the cookies and smooth it out.
- Savoiardi (ladyfingers): 250 g
- Freshly brewed coffee: 250 ml
- Mascarpone cheese: 500 g
4
Cover with plastic wrap and refrigerate the tiramisu for at least 6 hours. Sprinkle with grated chocolate before serving.
- Grated chocolate: 80 g
