Tiramisu (soft eggless version)

Overview

I have made several versions of tiramisu in the past few years, but I am often asked about the hygienic issues of adding eggs. I personally think that there is no need to worry about this. The inside of the egg before the shell is broken is a closed and sterile environment. Just pay attention to washing the surface before breaking the eggshell; and the wine added during the making process can also have a certain sterilization effect, so there is really no need to worry so much. This time I happened to see a recipe without adding eggs, so I modified the details and made this soft, egg-free version of tiramisu. Ingredients: (9 cups of heart-shaped cup) Ladyfingers: 3 eggs, 50g caster sugar, 90g low-gluten flour Mascarpone filling: 300g whipping cream, 440g mascarpone cheese, 40ml coffee wine, 70g powdered sugar Coffee wine liquid: 5g pure coffee powder, 150ml hot water, 30ml coffee wine Surface decoration: appropriate amount of cocoa powder

Tags

• baking
• cocoa powder
• coffee wine
• egg
• hot water
• low gluten flour
• mascarpone cheese
• pure coffee powder
• whipping cream
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Make finger biscuits first: Break the eggs into a basin, add fine sugar, beat evenly, then sit in a basin of warm water and continue to beat

   

2. 2 Beat until the traces of dripping egg batter remain for about 10 seconds, and it is ready at this level

   

3. 3 Sift in low-gluten flour twice

   

4. 4 Mix well

   

5. 5 Then put the cake batter into a piping bag

   

6. 6 Cut a small opening at the front of the piping bag, then pipe out long strips on the baking sheet

   

7. 7 Place in the middle rack of the preheated oven at 190 degrees for about 10 minutes

   

8. 8 Leave to cool and set aside

   

9. 9 Next, make coffee liquor: add pure coffee powder to hot water and stir evenly

   

10. 10 Pour in the coffee wine and continue to stir, set aside

    

11. 11 Finally, make the mascarpone cheese filling: add 70g powdered sugar to 300g whipping cream and beat

    

12. 12 Whisk until traces appear

    

13. 13 Take 440g mascarpone cheese

    

14. 14 Beat with a whisk until smooth

    

15. 15 Pour in the whipped cream

    

16. 16 Mix well

    

17. 17 Pour 30ml coffee wine

    

18. 18 Continue to stir evenly and the mascarpone filling is ready

    

19. 19 Take a clean container and put a layer of filling at the bottom

    

20. 20 Dip finger biscuits in the coffee liquid and place on top of the filling

    

21. 21 Continue to fill in a layer of filling, spread finger biscuits dipped in coffee liquor, and finally fill in the filling until the container is full

    

22. 22 Shake lightly a few times to flatten the filling, then place the container in the refrigerator for a few hours to allow the filling to solidify slightly

    

23. 23 Sprinkle a layer of cocoa powder on the surface for decoration before eating