Egg Free Tiramisu Cake

Torta Tiramisu senza uova Torta o Ragione

We were invited by friends for dinner and given the short notice I decided to make a quick Tiramisu Cake. The problem was that our friend was pregnant. I could have pasteurized the eggs with hot boiling syrup (pâte à bombe) but I knew she wouldn’t have been comfortable.
I decided instead to skip the eggs altogether and limit the main ingredients to mascarpone, cream and coffee. The result was good enough and the preparation was quick.

When I prepare the classic tiramisu I usually make a mascarpone and coffee cream to put in the first layer. I did the same here by using roughly 20% of the main cream and mixing it with strong coffee. This little artifice gives the cake a more pronounced and pleasant coffee taste.

Egg Free Tiramisu Cake

Prep Time45 minutes
For a 18 cm (7 in) pastry ring For the sponge cake recipe click here (Italian Pan di Spagna)

Ingredients

  • 2 circular sponge cakes 18 cm / 7''

For the mascarpone cream:

  • 250 g mascarpone cheese 8.8 oz
  • 100 g sugar 3.5 oz
  • 230 g whipping cream 8.1 oz
  • 20 g whipping cream 0.7 oz
  • 7 g gelatin sheets roughly 1 e ½
  • freshly brewed coffee mocha, press or instant

For the syrup:

  • 100 g water 3.5 oz
  • 50 g milk
  • 75 g sugar
  • 1 tsp. freeze dried coffee

To garnish:

  • unsweetened cocoa powder

Instructions

The mascarpone cream:

  • Soak the gelatin sheets in cold water for 10 minutes.
  • In a large bowl using a handheld mixer beat the mascarpone cheese together with the sugar, until it becomes smooth and creamy.
  • Heat the 20g of whipping cream and just before it starts to boil remove from heat and add the gelatin sheets, squeezed. Stir to dissolve. Let it cool for 2 or 3 minutes. If you have a kitchen thermometer let the cream cool until it reaches 30° C (85° F). This it to prevent lumps when added to the rest of the ingredients.
  • Add the cream with gelatin to the mascarpone and beat with the handheld mixer to incorporate.
  • Whip the rest of the cream (230g or 8.1 oz), trying not to over-whip. It should not be grainy.
  • Fold 1/3 of the whipped cream in the mascarpone gently with a spatula, in order not to deflate the cream. Fold in the rest of the whipped cream in the same way, until well combined.
  • Set apart a small part of the tiramisu cream (approx 120g or 4.2 oz) in a small bowl.
  • In Italy we use the mocha to make coffee, but you can use the preferred method. Mocha is preferred for this purpose because the coffee will be stronger.
  • Pour the first few drops of coffee that come out of the mocha into the cream in the smaller bowl and combine. The result will be a coffee-flavored tiramisu cream.

The syrup:

  • In a small pot put the water and bring to boil. Remove from heat and add the dried coffee. Stir.
  • Add the sugar and finally add the milk.

Assembly:

  • I used a 18 cm pastry ring but it's possible to use a springform pan of the same dimension.
  • If a pastry ring is used place it on a cake board.
  • Cover the inside of the ring with cake tape (or alternatively with a strip of baking paper, using a small amount of butter to make it stick to the ring).
  • Position the first sponge cake inside the ring. Moisten the top of the cake with the coffee “syrup” using a brush.
  • Evenly spread the coffee-flavored mascarpone cream on top of the cake.
  • Position the second sponge cake on top and press down lightly.
  • Moisten with the syrup like with the first layer.
  • Pour the rest of the normal mascarpone cream and level with a long spatula.
  • Put in the freezer for at least 2 hours to stabilize the cake.
  • If the ring is used slightly heat the sides with a blow torch (or rubbing with the palms). Remove the ring (but not the cake tape) and place in the fridge for another 2 hours before serving.
  • Sprinkle the unsweetened cocoa powder and then remove the tape before serving.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

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