TIRAMISU RECIPE NO EGGS RECIPES

Steps:

• Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and cocoa powder. Press mixture into prepared pan.
• Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add rum, coffee and vanilla.
• Pour 1/2 batter into springform pan, add a layer of ladyfingers, and top with the rest of the cheesecake mixture and bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Turn oven of and let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed).
• When ready to serve, dust with cocoa powder, pipe dollops of whipped topping, and sprinkle with chocolate shavings. Serve.

Steps:

• In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined.
• In a separate bowl, whip the double cream until soft peaks form when the whisk is removed. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture.
• In another very clean bowl, whip the egg whites until soft peaks form when the whisk is removed. Fold lightly into the mascarpone, cream and egg mixture.
• Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23cm x 33cm (9in x 13in).
• Mix the espresso and Marsala together in a shallow bowl. Dip half of the biscuits into the espresso and Marsala mixture, then lay them on top of the mascarpone and cream mixture in the dish. (Repeat the soaking and layering individually as you go or the biscuits will become too soggy to handle.)
• Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours.
• Dust with cocoa powder before serving.