Raw Egg-Free Tiramisu
Here's my recipe for a raw egg-free tiramisu, which was created by accident rather than design. While I was living in France I was entertaining one evening. I had to make another dessert, with no time to go out for extra ingredients and I had already used the eggs in a lemon meringue cheesecake. I just left out the egg! Of course, some people prefer to avoid raw eggs in dishes for various reasons, so I've stuck to this version. Tiramisu has always been one of my favourite desserts and I really can't tell the difference between adding the egg or not. I can't resist the combination of coffee soaked sponge fingers, layered with cream as it's not an overly sweet dish. In addition, it's always handy when a delicious dessert only takes a few minutes to make too, so it's perfect for make ahead entertaining.
Although many tiramisu recipes feature mascarpone cheese, this one doesn't as I am using creme fraiche. Whilst living in France creme fraiche was a staple in my fridge, as cream was never fresh and would never behave as expected. Creme fraiche is generally a stable ingredient to work with and I regularly use it in sauces, muffins and in place of cream. If you haven't used it before it has the consistency of thick cream and is perfect for the base in dips too.
Of course, you will also need sponge fingers, which are also known as ladyfingers. They have a long shelf life so are perfect to keep handy for desserts. The recipe also includes coffee; you can use espresso or a good strong instant coffee. The other main ingredients are sugar, coffee liquer and double or heavy cream. To whip up it needs to be a cream with 30% fat. You can easily omit the alcohol but I would normally use Kahlua, Tia Maria or dark rum.
How to make the Tiramisu
Start by whisking the cream to the stiff peaks stage and then whisk in the creme fraiche.
Combine the cold coffee with the liqueur, if using. Quickly dip half the ladyfingers one at a time in the coffee and immediately place in rows in a dish approximately 9x30cm.
Smear half of the cream mixture onto the fingers, grate on some plain chocolate or cocoa and then repeat but leave the top layer plain until you are ready to decorate.
Refrigerate for 3 hours.
When you are ready to sewrve decorate with cocoa and icing sugar or grated plain chocolate.
Amazingly this keeps its shape really well and tastes better the following day after making.
If you like tiramisu you will love this version with strawberries and Pimms.
Or try this Lemon Meringue Cheesecake. So easy to make!
What about a proper French classic with lavender: Crème Brûlée?
- 200 g sponge fingers 30
- 400 ml double cream or creme professionelle 30%
- 250 g creme fraiche or mascarpone
- 3 tablespoon coffee liqueur rum
- 5 tablespoon sugar
- 300 ml espresso a mug of strong instant coffee
- 50 g plain chocolate or 2 tablespoon cocoa powder
- 1 tablespoon icing sugar to serve
- Whip the creme fraiche with the cream until stiff.
- Dip half of the sponge fingers in the coffee, one at a time and arrange in a dish. (mine is 9x30cm).
- Spread half the cream over the fingers and grate over half the chocolate.
- Dip and arrange the remaining fingers and spread over the remaining cream.
- Refrigerate for at least two hours.
- Decorate with remaining chocolate or cocoa powder.
- Serve cut into squares and dusted with icing sugar.
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