Tiramisu (egg free)
I don’t like using eggs in tiramisu (because i’m convinced there is a smell in uncooked eggs), and i’ve tried recipes with just heavy cream and mascarpone, but those just don’t cut it for me. SO i tried replacing the egg yolks with custard powder to mimmick the richness of egg yolks and it worked so so well! This is how i do it!
Scroll down to the bottom of my page if you want the method without photos.
Ingredients
for the filling
Custard powder, 15 g
Whole milk, 250 g
Mascarpone, 200 g
Beans from a whole vanilla pod
Heavy cream, 500 g
Powdered sugar, 225 g
A pinch of salt
for the coffee
Instant coffee, 4-5 tbsp
Hot water, 400 g
And you’ll need about 30-35 lady fingers and cocoa powder for dusting the two layers.
Method with photos
Start out by making the custard according to the package instructions to make about 250 g custard. The one i used said to combine 15 g (about 1 tbsp) of the powder and 250 g whole milk. It also said to add some sugar, but I omitted that.
This is the custard powder I use, but i think any kind you have access to will do! If you can’t find custard powder, pudding mix should work too.
Pour the custard in a shallow bowl (so it cools faster) and make sure to mix it around for a minute or two so it’s not piping hot. Cover it with saran wrap tightly, so it doesn’t form a skin on top. Refrigerate until completely cool, should take about 1-2 hours.
Now, make the coffee (preferably in a shallow bowl so it cools faster) and refrigerate to cool.
Once the custard has cooled completely whisk it (using an electric whisk) with the mascarpone and vanilla beans until completely smooth, this should take about 1-2 minutes. If your custard is a bit lumpy, you can run it through a sieve first.
Add in the heavy cream, powdered sugar and a pinch of salt and whisk (with an electric whisk) until thick. I usually whisk it halfway and then finish whisking it either with a spatula or a regular whisk for more control.
Dip the lady fingers in coffee one at a time and layer your dish with them. Make sure only to dip the lady fingers one at a time and only for 2-3 seconds max.
Add half of the filling and dust with cocoa powder. Repeat with the rest of the lady fingers and filling. You can dust the top of the tiramisu with cocoa powder the next day before serving.
Refrigerate the tiramisu overnight and serve the next day.
Method without photos
Start out by making the custard according to the package instructions to make about 250 g custard. The one i used said to combine 15 g (about 1 tbsp) of the powder and 250 g whole milk.
Pour the custard in a shallow bowl (so it cools faster) and make sure to mix it around for a minute or two so it’s not piping hot. Cover it in saran wrap tightly, so it doesn’t form a skin on top. Refrigerate until completely cool, should take about 1-2 hours.
Now, make the coffee and refrigerate to cool.
Once the custard has cooled completely whisk it (using an electric whisk) with the mascarpone and vanilla beans until completely smooth, this should take about 1-2 minutes. If your custard is a bit lumpy, you can run it through a sieve first.
Add in the heavy cream, powdered sugar and a pinch of salt and whisk until thick (using an electric whisk). I usually whisk it halfway and then finish whisking it either with a spatula or a regular whisk for more control.
Dip the lady fingers in coffee one at a time and layer your dish with them. Make sure only to dip the lady fingers in the coffee one at a time and only for 2-3 seconds max.
Add half of the filling and dust with cocoa powder. Repeat with the rest of the lady fingers and custard. You can dust the top of the tiramisu with cocoa powder the next day before serving.
Refrigerate the tiramisu overnight and serve the next day.
You can serve the tiramisu in two ways; you can slice it up and lift it with a wide spatula OR you can scoop it up with a large spoon/ladle.