Eggless espresso tiramisu with mascarpone

Name: Eggless espresso tiramisu with mascarpone
Ingredients: 300 ml espresso (cooled); 300 g ladyfingers; 300 ml heavy cream; 75 g granulated sugar; 1 tsp vanilla extract; 500 g mascarpone; 2 tbsp unsweetened cocoa

Coffee - Eggless espresso tiramisu with mascarpone by Isabella C. - Recipia

Eggless espresso tiramisu with mascarpone layers espresso-dipped ladyfingers with a whipped mascarpone and cream filling, finished with cocoa. It chills into a soft, sliceable dessert, with strong coffee through the biscuits and a faintly bitter cocoa top. The layers hold together cleanly after an overnight rest. Prep: 25 minutes. Rest: 8 hours. Total time: 8 hours 25 minutes. Serves 8. About 580 kcal and 9 g protein per serving.

Ingredients

For dipping

300 ml espresso (cooled)
300 g ladyfingers

For the filling

300 ml heavy cream
75 g granulated sugar
1 tsp vanilla extract
500 g mascarpone

To finish

2 tbsp unsweetened cocoa

Preparation

1. Pour 300 ml cooled espresso into a shallow bowl. 2. Beat 300 ml heavy cream with 75 g sugar and 1 tsp vanilla extract until soft peaks form. 3. Loosen 500 g mascarpone in a separate bowl, then fold in the whipped cream in three additions until no streaks remain. 4. Dip 300 g ladyfingers briefly in the espresso and arrange half in a single layer in a 23 cm square dish. Spread half the filling over them, then repeat with the remaining biscuits and filling. 5. Cover and chill for 8 hours. Dust with 2 tbsp unsweetened cocoa just before serving.

Notes

Decaf espresso works in the same 300 ml amount; the dessert contains dairy and gluten. Use cold, full-fat mascarpone and fold it in while the cream is at soft peaks. Dip each ladyfinger quickly; for neater squares, wipe the knife between cuts and dust the cocoa just before serving. Cover leftovers and refrigerate for up to 3 days, though the biscuits soften over time. Serve chilled with raspberries or a small cup of coffee.