Tiramisù without egg (how to make easy tiramisu)

Among the cucchiaio desserts present in the wide Italian gastronomy there is one in particular that enjoys inestimable popularity and deserved international fame: the tiramisù.
Much has been discussed about the origins of this sweet that today is a worthy ambassador of Italianity around the world. Whether it was invented in Venezia or in Friuli-Venezia Giulia, for us who find ourselves on this side is not the most important thing. About the date of creation of this delicious sweet is also very little what is known; We only have the certainty that it is a sweet that became part of Italian gastronomy in contemporary times (the seventies onwards, the twentieth century). The same happens with its name, which I, in particular, love for what it represents: tiramisù… get up, cheer up; for me it expresses so many positive things perhaps because it brings back memories of my nonno when I prepared it at home.
The classic tiramisù involves the use of a cream made from eggs beaten with sugar. On this occasion, I wanted to share with you all an alternative version, substituting beaten eggs with a cream made with mascarpone cheese and whipped cream (or heavy cream). The result will be just as delicious and you will spend less time making it.
Accompany me…
INGREDIENTS (for 6 people approx.)
- Soletilla sponge cakes (templates, savoiardi) - 300 g
- Mascarpone cheese - 350 g
- Whipping cream (milk cream) - 300 ml
- Icing sugar - 120 g
- Bitter cocoa powder to decorate - 30 g
- Cold espresso - 2 cups
- Liquor (Marsala, rum, cognac or something similar) - 2 tbsp
Note:
Do not work the cream too much so that it does not become liquid and refrigerate well before serving (min. 35 minutes)
Remember that the sponge cakes contain egg. If you are intolerant or allergic, try to substitute them for cakes without eggs.
For any comments and / or suggestions:
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[@anamezzorodriguez77]

Hola Héctor y Anna. La receta está estupenda y tus instrucciones muy claras Anna. No me pierdo tus episodios, éste lo estoy viendo con mi mamá y Samuel. A todos se nos hace la boca agua jajajaja. Que prosigan los éxitos y muchas recetas más!

[@annaolioepeperoncinocucina]

Un abrazo a toda la familia... a ver si Samuel Andrés se anima a hacer alguna receta y nos la envía! Gracias por tus buenos deseos Ana.

[@andreaacosta5905]

Hola Anita... Soy Andrea Acosta desde Roma... Muy contenta por tu canal, sigo tus recetas y las hago para mi familia... Les mando un abrazo a ti y a tu familia que quiero y recuerdo tanto. Besos

[@annaolioepeperoncinocucina]

Hola Andrea! que bueno saber de ustedes los recordamos muchos y espero encontrarlos pronto, gracias por seguirme ;) me encanta compartir mis recetas, es como traer a los amigos a cenar en casa.

[@andreaacosta5905]

@@annaolioepeperoncinocucina pues entonces tenemos una cita para visitarlos cuando todo éste período pase. Se les quiere! Un fuerte abrazo!

[@betsymanauremedina6601]

Hola gracias por la receta , quería muchísimo esa receta Dios te bendiga, saludos. Me encanta grabo todas las recetas

[@annaolioepeperoncinocucina]

Hola Betsy... me causa mucho placer que te guste nuestro trabajo. Cualquier otra sugerencia de recetas, no dudes en avisarnos. Gracias.

[@annaolioepeperoncinocucina]

Betsy gracias por seguirnos nos alegra un mundo que disfrutes mi cocina! Espero te gusten las próximas recetas. Bendiciones para tu familia

[@annaolioepeperoncinocucina]

Muchas gracias Betsy! Hay muchas recetas nuevas por venir