Eggless Tiramisu Cups
Tiramisu in a glass is an absolute hit at any party. This tiramisu is egg-free, so it's also suitable for those who don't trust raw egg yolks or eggs. Thanks to mascarpone, cream and amaretto, the cream is perfectly fluffy and delicious even without eggs.
Ingredients · Servings For 6 people
- 100ml coffee
- 2 PL amaretto
- 150 g whipping cream
- 250 g mascarpone
- 75 g powdered sugar
- 1 tsp vanilla extract
- 15 pcs savoiardi (pastry sponge cakes)
- 2 tbsp Dutch-style cocoa
Method · 2 h 30 min
- Brew the coffee and let it cool completely, then stir in the amaretto. Prepare 6 dessert glasses (each 125 ml).
- Whip the cream with a hand mixer until stiff and set aside.
- Beat the mascarpone with the powdered sugar and vanilla extract on low speed until everything is combined. Do not overbeat!
- Then carefully fold the prepared whipped cream into the mascarpone with a spatula.
- Fill a pastry bag with a round tip with a diameter of about 1 cm with the cream.
- Break a third of the biscuits into smaller pieces and fill them into glasses. Pour over 1-2 tablespoons of the coffee mixture. Using a piping bag, spread a thin layer of cream. Repeat two more times. The last layer will be the cream.
- Smooth the cream with a spoon. Using a sieve, sprinkle the surface of the tiramisu with cocoa. Refrigerate for at least 30 minutes. Sprinkle with cocoa again just before serving.Source: Maria Panzer / Einfach Backen