While it’s possible to make tiramisu with cooked eggs, the end result just isn’t the same. However, it can be done by slowly heating the yolks over a double boiler while beating.

This can also be made dairy free by substituting Tofuti Cream Cheese and non-dairy whipping cream.

I chose to use 2 serving dishes. Recipe serves 4.

Finished Tiramisu

2 egg yolks
4 Tbsp sugar
1/8 tsp vanilla extract
8 oz mascarpone cheese
1/2 cup heavy whipping cream
1 shot espresso
3/4 cup water
16-20 ladyfingers

Cream yolks, 3 Tbsp sugar, and vanilla extract until pale yellow and smooth. Whip in mascarpone until well combined. In a separate bowl, beat cream to stiff peaks. Fold into mascarpone mixture until all streaks are gone.

In a shallow bowl, combine remaining 1 Tbsp sugar, water, and espresso. Stir to combine.

Dip 1/2 of ladyfingers, one by one, into the espresso mixture and line in the bottom of your serving dish. The ladyfingers should only stay in the mixture for a moment or they will disintegrate. Top with 1/2 of the mascarpone mixture. Repeat.

Refrigerate until ready to serve. Dust with cocoa powder before serving.



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