Egg-free Tiramisù

Here is a version of tiramisù that does not use eggs. It can be a great solution for those who have allergies or simply prefer a lighter version of this classic dessert.

Ingredients

• 250g of mascarpone
• 200ml of whipping cream
• 75g of powdered sugar
• Enough cold espresso coffee
• Ladyfingers to taste
• Cocoa powder for dusting

Preparation

1. In a bowl, mix the mascarpone with the powdered sugar to obtain a smooth cream.
2. In another bowl, whip the cream until it is very firm.
3. Gently fold the whipped cream into the mascarpone, taking care not to deflate the mixture.
4. In a baking dish, arrange a first layer of ladyfingers lightly soaked in the cold espresso coffee.
5. Spread a layer of the mascarpone and cream mixture on top.
6. Continue alternating layers of ladyfingers and cream until all ingredients are used up.
7. The final layer should be cream.
8. Cover the tiramisù with plastic wrap and let it rest in the fridge for at least 2 hours before serving.
9. Before serving, dust the surface with cocoa powder.

Remember that this recipe is a variation of the traditional tiramisù, and the absence of eggs makes it lighter but at the same time less authentic to the original. You can always add a personal touch, perhaps with a sprinkling of a liquor of your choice or by replacing the ladyfingers with other types of dry biscuits.