Italian
Tiramisù veloce senza uova e lattosio

QUICK TIRAMISU WITHOUT EGGS : Recipe by Rice Powder

Quick and easy recipe tiramisu without eggslactose and also ideal for those who are allergic to nickel.

To make this tiramisu I used the leftover egg-free sponge cake as a base but, to make it gluten-free, you can use an advanced gluten-free cake or donut as a base, such as the coffee cake.

This tiramisu is perfect for reusing pieces of donut or sponge cake and recycling them with style and taste.

Ideal as a summer dessert, it is a fresh and perfect dessert for summer dinners.

I chose to use mini jars to serve this tiramisu without eggs, but you can choose to use a classic small rectangular pan, or about 3 large jars.

PREPARATION TIME: 5 MINUTES
REST TIME: 4 HOURS in the FRIDGE
TOTAL PREPARATION TIME: 5 MINUTES + 4 HOURS REST IN THE FRIDGE

INGREDIENTS for TIRAMISU WITHOUT EGGS
(Doses for 6 mini jars or 3 large jars or for a small rectangular pan):

Leftover egg-free sponge cake or gluten-free coffee cake (for the gluten-free version) to taste
250 ml lactose-free fresh cream
250 g of lactose-free mascarpone
coffee to taste (about 100 ml)
3 tablespoons of honey

HOW TO PREPARE TIRAMISU WITHOUT EGGS:

  • 1. Prepare about 100 ml of coffee (I used the coffee machine with pods), let it cool and add about 50 ml of lactose-free cream.
  • 2. Add a teaspoon of honey or sugar to the cream and coffee if you want to sweeten it and mix well (you can also choose not to add any type of sweetener).
  • 3. Whip the remaining 200 ml of lactose-free cream with the help of an electric whisk.
  • 4. Now add the lactose-free mascarpone, the 3 tablespoons of honey and mix well, always using an electric whisk. Taste the mixture and, if necessary, add honey until the desired taste is achieved.
  • 5. Now take your jars or the small pan you have chosen to use and insert the sponge cake or cake chosen as the base inside. You can cut the sponge cake by taking the circumference directly from the mouth of the jar or insert the sponge cake in pieces onto the base.
  • 6. Now wet the sponge cake with the cream and coffee mixture using a teaspoon and level well with the back of the teaspoon.
  • 7. Now pour the cream, mascarpone and honey and make a generous layer.
  • 8. Make a second layer with the sponge cake, always wetting it with cream and coffee, and finally make the last layer of cream without eggs.
  • 9. Bring the eggless tiramisu to rest in the refrigerator for at least 4 hours. Serve them decorated according to your tastes.

SEE ALSO: RICE WITH MILK, EGG-FREE SPONGE CAKE, CREAM AND HONEY ICE CREAM!

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