Tiramisu without Egg




Rating: 3.51 / 5.00 (35 Votes)


Total time: 1 hour

Servings: 24.0 (servings)

Ingredients:




For the floor:









For the cream:











Instructions:

For the tiramisu, first prepare the base. For the base (rectangular springform pan approx. 350×240 cm) beat the egg yolks with sugar and vanilla sugar until foamy.

Beat egg whites with a pinch of salt until stiff. Mix yolks with snow and stir in flour. Bake at 175 °C until golden brown (test with a needle).

For the cream, mix mascarpone, curd, sugar, lemon juice and the vanillin sugar with a mixer. Fold in stiffly whipped cream.

Mix the amaretto with the espresso, dip the biscuits in it and then spread it on the jam-covered base.

Spread half of the cream on top and then layer in the remaining biscuits soaked in the espresso mixture.

Finish with the second half of the cream. Place in the refrigerator for at least 6 hours. Dust with cocoa powder before serving.

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