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.
Ingredients
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.
Similar recipes
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?
Ingredients
- 200 g sponge fingers 30
- 400 ml double cream or creme professionelle 30%
- 250 g creme fraiche or mascarpone
- 3 tbsp coffee liqueur rum
- 5 tbsp sugar
- 300 ml espresso a mug of strong instant coffee
- 50 g plain chocolate or 2 tbsp cocoa powder
- 1 tbsp icing sugar to serve
Instructions
- 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.
Notes
Nutrition
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Thanks so much Kim!
Thanks Julia, it's great to have an easy dessert when entertaining!
Thanks Alisa!
Thanks so much Emmeline
Thanks Claudia
I'm going to send this to my friend who can't eat eggs. Thanks
This looks very interesting for an option to the classic tiramisu! Although I love my mascarpone cheese I love créme fraîche even more, and it's a staple in my house as well - so great to have this recipe on hand!
I made this last night for some friends and it was delicious. So easy to make.
We always make tiramisu without eggs and love it! It's a great dessert and so easy to make, isn't it?
Love this recipe! It was so delicious and my family ate it up! Will definitely make again!
Me too, unfortunately!
Lovely recipe Amanda...I have a sweet tooth 🙂
It drives me insane. I could do a blog post on all my cream disasters. It's such a waste. Really glad you are making this and hope the birthday celebrations goes well. 🙂
Thanks Cheryl. I think I was getting at the addition of eggs in the custard version of Tiramisu. I need to make it clearer, especially for anyone avoiding egg completely! The ice cream recipe looks great. I'm sure I couldn't resist if it was winking at me every time I visited the freezer!
Definitely. I expect the Italians would be appalled by my sacrilege, but needs must!
It's my sister's birthday on Friday. I'm making your Tiramisu. It looks simply delicious. Regarding the cream - you have my commiseration. I can't understand why in France of all places, where it's all about delicious food and creamy sauces, you should have such problems. 🙂
Egg free? Sponge fingers are made with eggs aren't they. I love tiramisu too Have a look at this scrumtious simple ice cream tiramisu recipe - Useful to have in the freezer for the " unexpected" that is .... if you can resist it. http://www.ilgustoitaliano.fr/recette/gateau-roule-de-tiramisu
Yours looks like such a classic tiramisu, Amanda. With a daughter for whom it is the go-to dessert, we never cease to be amazed by the varied interpretations we encounter in restaurants.
I have had so much trouble with French cream but thought we had it all solved. That was until this summer. I have now learnt that it still won't whip without turning to cheese unless I keep it in the fridge, if it is too warm it doesn't stand a chance!