TIRAMISU
This egg-free tiramisu combines rich mascarpone cream with savoyards lightly dipped in brown espresso and liqueur, offering an intense taste of coffee and sweet chocolate. The fluffy cream with icing sugar and vanilla blends harmoniously with the crunchy texture of the savoyards, while cocoa and grated chocolate give a delicious finish. This tiramisu is a delightful and light version of the classic dessert that will impress your guests.
Δείτε την συνταγή
10
30
120
10 - 12

Ingredients

  • 30-35 savoyards
  • 400 g mascarpone cheese
  • 100 g icing sugar
  • Vanilla extract
  • 150 ml brown espresso (amaretto or lungo)
  • 1 shot of coffee liqueur
  • 200 g cream
  • 50 g. grated chocolate
  • A little salt
  • Cocoa powder for serving

1

Pour the espresso into a rectangular dish, add the liqueur and stir. Set aside to allow the temperature to drop.

2

In a bowl, combine the mascarpone, powdered sugar, and vanilla. With a whisk, whisk until fluffy for 2-3 minutes. Add the salt, some of the coffee mixture, and the cream, and continue whisking until the cream reaches a silky consistency.

3

In a dish (preferably glass), take one by one the savoyards, dip them very lightly into the coffee mixture and place them stacked in the dish. You don’t want them to soak all the way through so they don’t break as you place them.

4

With the leftover coffee, soak the top of the savoyards a little more with a spoon but without losing their crunch.

5

Spread half the cream over them to cover all the savayars.

6

Arrange the second row of savoyards in the same way and brush all over and around with the remaining tiramisu cream.

7

Drizzle with chocolate shavings and chill in the refrigerator for a minimum of 2 hours.

8

Just before serving, sprinkle with cocoa powder and cut into pieces.