Just a few months ago over 19 million eggs were recalled because they tested positive for salmonella. Given those risks, I honestly don’t know why anyone would use raw eggs in tiramisu, when there is an easy alternative that is quick to make and tastes fantastic. Sure, you could take the time to make a sabayon or zabaglione over a double boiler, but my recipe takes a fraction of the time, can be made several hours before your dinner party, and is guaranteed to get you rave reviews. How do you make a beautiful tiramisu without eggs? Read on!
Making an easy memorable dessert for your next dinner party doesn’t need to take a lot of time – or expense. In fact, you don’t even need to turn on your oven!
I always keep a box of Ladyfingers in my pantry . . .
and mascarpone, cream cheese, and heavy cream in my fridge.
Put the cold dark coffee in a shallow bowl, and flavor it with the two kinds of rum. If you don’t want to include alcohol in your desert, may I suggest that you consider using a non-alcoholic rum like Ritual Rum Alternative or Lyre’s Non-Alcoholic Rum Alternative. The trick to dipping your ladyfingers in the rum laced coffee is to work quickly. You want the ladyfingers to absorb the coffee mixture but not absorb so much that they start to fall apart.
To avoid having to clean the bowl of your stand mixer between steps 4 and 5, I like to whip the cream first and then put the whipped cream aside in another bowl before I mix the cream cheese, marscapone, confectioner’s sugar, and vanilla. Once that mixture is thoroughly whipped and fluffy, I gently fold in the whipped cream.
Evenly spread about half of the cream cheese mixture over the ladyfingers, and sprinkle with the shaved chocolate or about half the mixed berries.
Then add another layer of dipped ladyfingers, and the balance of the cream cheese mixture.
Smooth the top mixture so that it looks nice . . .
. . .sprinkle with the chocolate shavings and/or the berries . . .
And there you have it! The easiest, most universally loved dessert ever.
Carefully cover with plastic wrap and put in the fridge for at least an hour – or up to 8 hours!
Every time I’ve served my eggless Tiramisu, guests have lavished me with praise and cleaned their plates. If you want an easy elegant finish for your next dinner party, I hope you make my recipe!
- 1⅓ cup cold dark coffee
- 2 tablespoons spiced rum
- 2 tablespoons dark rum
- 18-22 lady fingers
- ⅔ cup organic heavy cream
- 8 ounces Neufchatel cream cheese
- 8 ounces mascarpone
- ¾ cup confectioner’s sugar
- ½ tsp organic vanilla extract
- 2 ounces organic dark chocolate, shaved with a vegetable peeler
- Optional berry layer or topping:
- 1 ½ cup mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 1 tablespoon lemon juice (1/2 a lemon)
- 1-2 tablespoons of sugar
- 1 ½ tablespoons Cointreau
- In a wide shallow bowl, combine the coffee and the two types of rum.
- Chill the metal bowl and the whisk beaters of your stand mixer in the freezer while you dip the first layer of lady fingers and lay them in the bottom of your pan. I used a 10” x 5” ceramic Emile Henry pan, but you can use an 8” square cake pan or even individual dessert cups.
- Dip the ladyfingers quickly so that they absorb the coffee mixture but don’t fall apart.
- Remove the chilled bowl and beaters from the freezer and whip the cream for a few minutes until it forms peaks. Scrape the whipped cream into a separate bowl because you are going to need the mixer again to whip the cream cheese, mascarpone, confectioner's sugar, and vanilla. No need to clean out the mixing bowl.
- Whip the cream cheese, mascarpone, confectioner's sugar, and vanilla in the mixing bowl of the stand mixer until smooth (about 3-4 minutes, scraping down the bowl a couple of times to make sure that everything is well mixed).
- Fold in the whipped cream.
- Layer on the cream cheese/mascarpone mixture over the first layer of lady fingers.
- Grate the dark chocolate over the first layer OR add the optional berry layer (which makes it a much healthier and more substantial dessert). I like to use a vegetable peeler to shave my dark chocolate.
- Repeat with the layer of dipped ladyfingers, the cream cheese/mascarpone mixture, and the shaved dark chocolate and/or berry mixture.
- Cover with plastic wrap and refrigerate at least an hour before serving. If you aren't using the optional berry layer, you can make it 4-8 hours ahead of time. If you still want to serve it with the berries, I would suggest using the berries as a colorful topping!
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