RECIPE: Egg free Tiramisu from Mamma Marzia
I love to support anything local, including cookbooks. For years. Marzia Bellotti Molatore, known as “Mamma Marzia” has been offering Italian cooking classes from her Langley home kitchen. Known as Bella Cibo, Marzia decided to publish some of her favourite class recipes from her popular cooking school into a book. “Cooking with Mamma Marzia” came out in 2020 - just in time to fill the gap during Covid.
Tiramisu is one of my favourite desserts and is wonderful to serve year-round. It is super easy to make but the traditional recipe contains raw eggs which don’t work for everyone. Mamma Marzia shares her egg-free version in her cookbook and with us. You can find more recipes online and how to purchase her cookbook on her website HERE.
Tiramisu (without eggs)
A lighter variant of tiramisu without eggs, perfect for people that have an allergy and don’t like raw eggs.
300 grams savoiardi cookies or ladyfingers
250 grams mascarpone cheese
100 grams sugar
200 ml whipping cream
100 grams dark chocolate
30 grams cocoa
350 ml coffee
50 ml milk or a splash of your favourite alcohol (I use Baileys or Kahlua).
a sprinkle of love
In a bowl mix mascarpone with sugar.
Add the whipped cream and gently mix everything together until is very creamy and smooth.
Make the coffee, pour it into a deep plate, add the milk or alcohol, dip the cookies in the warm coffee on both sides for few seconds.
Put the cookies in the dish, this will be the base of the tiramisu.
Spread over half of the mascarpone cream and sprinkle with some cocoa and chocolate flakes.
Cover with another layer of cookies dipped in coffee.
Now spread the other half of the mascarpone cream.
Level everything and sprinkle some cocoa and put it in the fridge for at least 1 hour.
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