Egg free tiramisù



500g of mascarpone cheese

450g of whipping cream

120g of sugar

7 coffee cups

cocoa powder

400g of “Gastone Lago” lady fingers

1 tablespoon of sugar

1 milk glass


Prepare the coffee and set aside one cup for the cream filling. In a bowl, pour coffee, milk and a tablespoon of sugar, mix well and set aside. In a bowl, using an electric mixer, whip the mascarpone cheese with sugar. In a separate bowl, whip the whipping cream, then add gently the mascarpone cheese and pouring slowly the coffee. Slightly dip “Gastone Lago” lady fingers in coffee and place them on the bottom of a baking dish creating the base of the tiramisu. Pour half of the cream on the biscuits, dip more “Gastone Lago” lady fingers in coffee and create the second layer. Decorate the second layer with the remaining cream using a piping bag. Dust with shifted cocoa powder. Chill for at least one hour.