Mascarpone-Free Tiramisu soft and indulgent

Name: Mascarpone-Free Tiramisu
Prep time: 15 min
Total time: 735 min
Yield: 8 servings
Cuisine: French
Ingredients: About twenty ladyfinger biscuits; 8 to 10 plain petits suisses; 3 eggs; 1.75 oz (50 g) sugar; 2 sachets of vanilla sugar; 3.5 oz (100 g) chocolate; 0.4 cup (100 ml) liquid cream; One cup of cold coffee; A little cocoa powder for decoration

By Manel Almendra 4.2/5 (5 reviews) · 🍳 9 made it

Prep 15 min

Rest 12h

Total 12h15

Servings 8 serv.

An easy and quick tiramisu to make. Here, cream replaces mascarpone. The petits suisses replace mascarpone, making it lighter and less rich. You whisk the egg yolks with a hand whisk (electric whisk makes the mixture too runny), it's important. The chocolate melted in hot cream becomes a true ganache that holds the structure of the dessert.

Ingredients for 8 servings

Adjust for

servings

About twenty ladyfinger biscuits
8 to 10 plain petits suisses
3 eggs
1.75 oz (50 g) sugar
2 sachets of vanilla sugar
3.5 oz (100 g) chocolate
0.4 cup (100 ml) liquid cream
One cup of cold coffee
A little cocoa powder for decoration

Step-by-step recipe

1 Whip the egg whites to stiff peaks with a pinch of salt.

2 Using a whisk, whiten the egg yolks with the sugar and petits suisses (I advise against using an electric whisk, it makes the cream too runny).

3 Add the whipped egg whites and fold in gently.

4 Heat the cream, and when it boils, add the chocolate in pieces and let it melt while stirring.

5 Prepare a loaf tin and line it with parchment paper. Quickly dip the biscuits in coffee (both sides). Coat with melted chocolate. Pour half the cream and cover with a second layer of biscuits and cream.

6 Coat the cream with chocolate (keep some for decoration) and cover with a third layer of biscuits.

7 Refrigerate overnight.

8 The next day, turn out the tiramisu and remove the parchment paper. Melt the remaining chocolate over low heat and coat with it. Put back in the fridge, and before serving, dust a little cocoa powder on top.

A chef's advice

Tiramisu without mascarpone is an easy dessert to serve on a family Sunday or for a small gathering. No oven needed, just patience in the refrigerator. The recipe plays on the alternation of biscuit-cream-chocolate, three simple textures that layer well. It's a dish you can prepare the day before, which is practical when entertaining. Eggs and cream are better in winter, when hen eggs are richer. Ladyfinger biscuits are available year-round in supermarkets, so there's no seasonal issue. If you have berries on hand (cherries, raspberries, redcurrants), place them on the side of the dish, it will look nice and cut through the richness of the chocolate.

Frequently asked questions

Can you replace the petit suisse with another fresh cheese?

Yes, but watch out. Plain yogurt works, but the cream gets thinner. Fromage blanc does the same. Stick with smooth fresh cheese. Avoid ricotta, too grainy. Use about 200g of fresh cheese to replace 8 to 10 petit suisse.

How long does tiramisu keep in the fridge?

Three to four days maximum. The biscuits absorb moisture and get mushy beyond that. Cover well with cling film so it doesn't pick up fridge smells. Don't freeze, it turns mushy when thawed.

Why whisk the yolks by hand and not with an electric mixer?

An electric mixer incorporates too much air. It makes the cream too thin and it won't hold between the biscuits. By hand, you control the density better. Count on 5 to 7 minutes of steady whisking to lighten the yolks with sugar.

Also explore

Wine Pairing

Banyuls Natural Sweet Wines

Explore all French wines ›

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Did you know?

What is the ideal ratio of acid-base balance between fruits/vegetables and acidifying foods in a balanced diet?

2-3 to 1 1 to 1 1 to 3

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