Tiramisu Alcohol Free - By Fiona Lau

Alcohol Free Tiramisu - By Fiona Lau
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Espresso soaked ladyfingers are layered with a light and airy filling made from mascarpone cheese, egg yolks and cream. One of our favorite desserts, tiramisu is quite simple to make. You just need a little time.

What You Need to Know: This recipe calls for the use of egg yolks, which are cooked over a double-boiler and heavy cream. Instead of using the cream, some recipes call for egg whites which are left uncooked and whipped. In the notes section below, we have shared directions for using egg whites instead of the cream. There is little difference in flavor. If anything, tiramisu made with egg whites will be a little lighter than with whipped cream.

Special Equipment: 8" Square Tin, bowls, handheld electric mixer or whisk.
6 servings
Ingredient Modified by Fiona Lau
150 ml espresso or very strong coffee, ( i use Nescafe 3 in 1 ) x2 pack
3 teaspoons vanilla extract
3 large egg yolks
50 g granulated sugar, divided
250g cream cheese
200 ml heavy cream
20 to 24 Italian ladyfingers
30 g bittersweet chocolate or cocoa powder for dusting (optional)
Prepare Coffee
  1. Combine espresso (or coffee), vanilla extract and a tablespoon of sugar in a wide, small bowl.
Prepare Filling 

  1. Beat egg yolks, 2 tablespoons espresso coffee, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
  2. Remove bowl from heat then beat in cream cheese until just combined.
  3. Whip cream in a bowl until it holds stiff peaks. Once the yolk- cheam cheese mixture has cooled a little, gently fold in half of the whipped cream into the yolk- cream cheese mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
Assemble Tiramisu

  1. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might find that you need to break a few into pieces to fit them in the dish).
  2. Spoon half of the cream cheese filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling (optional). Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  3. Spoon remaining cream cheese mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
  4. When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much)
     Notes and Tips
    Egg Whites Instead of Cream: Simply replace heavy cream with 3 egg whites. Beat the egg whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. Assemble tiramisu as stated above. If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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