I adapted this recipe from the famous Eataly version and it’s a definite must try WOW dessert. I first came across tiramisu years ago; it was a cake version, set in a tin and was an instant hit with everyone. It was made using eggs and was so rich and decadent.
Over the years the recipe evolved to an egg free concoction using cream alone with the mascarpone cheese. I did not even notice when this dessert fell out of my all time best ever list but it did, the egg free version while quicker to make lacks the wow factor. Its perfectly serviceable and you’ll find many recipes depicting this version.
However, having remade the classic recipe after all these years using fresh eggs, I was truly blown away by the flavour. I veered from the original recipe by whisking the egg yolks and sugar over hot water in order to add volume and cook the yolks.
The end result was sweet, rich, creamy and very luxurious. Please make this egg version, you will not be disappointed.
Allow the mascarpone to come to room temperature
Separate the egg yolks from the whites into two different bowls
Whisk the yolks with the sugar in a bowl over simmering water for 3-4 minutes. The mixture will become pale and fluffy
Whisk the mascarpone until any lumps are removed, whisk into egg yolk and sugar mixture. Add vanilla
Separately, whip the egg whites until stiff peaks form
Using a spoon gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the coffee mixture into a wide bowl, and quickly dunk each sponge finger in it for 2 seconds. Arrange about half of the soaked fingers so that they completely cover the base of a shallow dish.
Cover the sponge fingers with half of the mascarpone mixture
Repeat with another layer of sponge fingers and top with remaining mascarpone mixture
Cover with cling film and chill for a few hours or overnight.
Sprinkle with cocoa powder on top to serve
Enjoy!
Ingredients
Directions
Allow the mascarpone to come to room temperature
Separate the egg yolks from the whites into two different bowls
Whisk the yolks with the sugar in a bowl over simmering water for 3-4 minutes. The mixture will become pale and fluffy
Whisk the mascarpone until any lumps are removed, whisk into egg yolk and sugar mixture. Add vanilla
Separately, whip the egg whites until stiff peaks form
Using a spoon gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the coffee mixture into a wide bowl, and quickly dunk each sponge finger in it for 2 seconds. Arrange about half of the soaked fingers so that they completely cover the base of a shallow dish.
Cover the sponge fingers with half of the mascarpone mixture
Repeat with another layer of sponge fingers and top with remaining mascarpone mixture
Cover with cling film and chill for a few hours or overnight.
Sprinkle with cocoa powder on top to serve
Enjoy!