TIRAMISU NO EGGS RECIPES

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TIRAMISU (NO RAW EGGS HERE!) RECIPE - FOOD.COM



Tiramisu (No Raw Eggs Here!) Recipe - Food.com image

I was looking for a Tiramisu recipe with NO raw eggs! This one is simple and can be made in NO TIME! This recipe is kid friendly too, no cooking involved! Enjoy :)

Total Time 20 minutes

Prep Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 ounce) container mascarpone cheese
32 french-style ladyfinger cookies
2/3 cup powdered sugar
3/4 cup whipping cream
2 1/2 cups dark warm brewed coffee
unsweetened cocoa powder, for sifting

Steps:

  • Brew the coffee.
  • In a medium bowl, beat cream and sugar with an electric mixer until soft peaks form.
  • Add the ROOM TEMPERATURE Mascarpone Cheese into the sugar and cream and mix carefully.
  • In another bowl pour the warm coffee and dip cookies.
  • Quickly arranging them side by side over the bottom of a lined loaf pan (Allow the plastic wrap to extend on the sides so you can take it out easily when it is ready to serve).
  • Layer cookies with the sweet cream and continue layering with another set of cookies (Will allow three layers).
  • When done layering, cover with plastic wrap, refrigerate and allow at least two hours for it to set. (Over night is even better).
  • Before serving take it out of the loaf pan remove plastic wrap and sift cocoa powder.
  • ENJOY! :0 ).

Nutrition Facts : Calories 369.6, FatContent 16.4, SaturatedFatContent 8.7, CholesterolContent 170.4, SodiumContent 99.8, CarbohydrateContent 49.2, FiberContent 0.6, SugarContent 28, ProteinContent 7

MIKE'S LIMONCELLO TIRAMISù | FRUIT RECIPES - JAMIE OLIVER



Mike's limoncello tiramisù | Fruit recipes - Jamie Oliver image

Back when Mike was a student, he stumbled across a posh Italian café, where he ordered a beautiful tiramisù spiked with limoncello and it absolutely blew his mind. It was his first taste of limoncello, the zingy Italian favourite, but one he’s never forgotten. Months later he tried to find the café again, but sadly it had closed down. That deliciously tasty dessert is something he’s always wanted to recreate, but had no idea where to start, until now…

Total Time 35 minutes

Yield 10

Number Of Ingredients 7

400 g caster sugar
3 unwaxed lemons
4 large free-range eggs
500 g mascarpone cheese
4 tablespoons limoncello plus extra for drizzling
200 g sponge fingers
4 sprigs of fresh mint

Steps:

    1. Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
    2. Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
    3. Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
    4. Separate the eggs, placing the yolks in one bowl and the whites in another.
    5. Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
    6. Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
    7. Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
    8. To assemble the tiramisu, spread a third of the cream over the base of a 18cm x 24cm dish. Dipping the fingers in the lemon syrup as you go, layer half the sponge fingers into the dish in a single layer. Drizzle generously with limoncello, to taste, and repeat once more, finishing with a layer cream on top.
    9. Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.

Nutrition Facts : Calories 501 calories, FatContent 25.5 g fat, SaturatedFatContent 15.6 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 60.9 g carbohydrate, SugarContent 56.1 g sugar, SodiumContent 0.2 g salt, FiberContent 0.5 g fibre

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