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Tiramisu no eggs

8 December, 2021

Tiramisu no eggs

Tiramisu is a dessert that has been eaten for several decades in Chile. I loved Rivoli’s version of in Providencia, Santiago. I have the chef Massimo Funari’s book and the restaurant’s tiramisu recipe comes out, they only use mascarpone (no egg yolks or cream). Here in Houston my favorite is Fresco Cafe Italiano .

Tiramisu no eggs
Tiramisu no eggs

It is an elegant dessert, and at the same time simple and easy to prepare, I decided to make this version that is not 100% traditional because of how easy it is and the spectacular result without having to complicate things. I used espresso or home-made whole grain coffee, it’s ideal, but well-loaded coffee without sugar.

Tiramisu recipe food network

Mascarpone can be difficult to find in Chile, it can be replaced by cream cheese, although it affects the final flavor.

Tiramisu recipe original

As you can see, I made it in a ciborium and served it with a large spoon, you can also do it in a rectangular dish and cut and serve or in individual wells.

They can also give it a Chilean touch by making lucuma tiramisu .

for 8 people


    4 egg yolks

    1/2 cup granulated sugar, divided

    3/4 cup cold heavy whipping cream

    1 cup (227 grams) mascarpone

    1 1/2 cup espresso or well-laden coffee beans without sugar, let cool before using

    2 tablespoons rum or cognac, optional

    2 tablespoons cocoa powder, unsweetened

    24 long champagne cookies


    Prepare the coffee, add rum or cognac if desired, let it cool.

Tiramisu recipe ina garten

    In a medium bowl, beat the yolks with 1/4 cup (50 grams) of sugar, on high speed, until the sugar is dissolved and the yolks are foamy and pale yellow, about 8 minutes.    In another medium bowl, beat cream with 1/4 cup sugar on high speed until soft peaks form, about 5 minutes. Add the mascarpone and continue beating until it is well incorporated and hard peaks form, it will look like Chantilly cream.

Tiramisu recipe from scratch

    Mix the yolk shake with the cream with enveloping movements.    Sprinkle with the help of a sieve a tablespoon of cocoa in the source to be used. Something 20 x 20 cm is the ideal size.

    Pass 12 cookies back and forth, they should not be soaked, in the coffee, and place in a layer over the cocoa. If it is necessary to cut them this well, it is not necessary that it be perfect.

Tiramisu when pregnant

    Pour half of the cream and spread, repeat with the rest of the cookies and cream.

    Sprinkle with cocoa and hopefully refrigerate overnight before serving.

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