Indulging in delightful desserts like tiramisu is one of life's simple pleasures, isn't it? We all know that balance is the key to a happy and healthy lifestyle. Speaking of which, have you ever wondered about your Body Mass Index (BMI) ? Well, don't worry, this recipe won't require you to calculate any numbers; we're all about savoring the sweet moments here. So, let's put aside the charts and equations, and dive into the world of this classic Italian dessert. Get ready to treat your taste buds to layers of creamy mascarpone, coffee-drenched ladyfingers, and a dusting of cocoa ? because life's too short not to enjoy a little indulgence!
The original tiramisu recipe contains a lot of fresh eggs, which some people don't want in their desserts. Whatever the reason, here's a pretty good approximation of the original tiramisu with egg-free creme. The sweet and sour taste of mascarpone or cottage cheese, cream and vanilla nicely complements the taste of coffee and Amaretto. The addition of pudding provides a spreadable and light cream structure and a nicer binding with ladyfingers biscuits.
Ingridients:
- 1/2 liter of strong coffee
- 1l of milk
- 2 packs of vanilla flavored pudding
- 6 heaped tablespoons of sugar (or to taste)
- 500 g of mascarpone or cottage cheese
- 400 g sour cream
- 1 teaspoon vanilla flavoring
- 400g of ladyfingers cookies
- 1 tablespoon Amaretto liqueur or rum
- unsweetened cocoa powder
Process:
- First, make half a liter of strong coffee. Chilled add Amaretto liqueur or rum. Cook the pudding to cool. Use a liter of milk, two bags of pudding and 6 tablespoons of sugar. When the pudding has cooled, stir it a little every minute so that no crust forms.
- Using a stick mixer, mix the mascarpone, sour cream and vanilla aroma well into a smooth cream. Add to the slightly cooled pudding and mix everything well again with a stick mixer to form a cream without lumps. Try and add more sugar if desired.
- Arrange one layer of ladyfinger biscuits tightly in a baking tray or container (dimensions approx. 36 x 27 cm).
- Moisten each biscuit with the coffee and Amaretto mixture, but don't soak them (about 2 tablespoons per biscuit) as they will soak up some more moisture from the cream and the top layer.
- Dust the soaked biscuits evenly with cocoa using a strainer or similar.
- Follow by a layer of cream, then a layer of soaked biscuits, cocoa and cream again.
- When the baking tray is full the cream should be on top. Dust the top with cocoa, cover and place in the refrigerator.
Because tiramisu prepared in this way does not contain fresh eggs, it is also less sensitive to storage. However, keep it in the cold for at least 6 hours for the cream to harden nicely, combine with the biscuits and the flavors mix together well. Serve it chilled.
So simple and delicious! Bon Appetit!
Bo Janice
Photo via Pixabay
