Tiramisu recipes wanted?

Question

Does anyone have a quick no eggs recipe for tiramisu (and yes, it does need to contain alcohol, being italian for 'pick me up'!!!)
Thanks

Answer 1

You can't get much easier or quicker than this:
I'll leave the quantites to you- arrange sponge fingers in a dish. Soak in a strong solution of QUALITY black coffee, adding a little Tia Maria in too.
Next loosen your marscapone cheese with some decent sweet sherry or vin santo,juice of an orange and it's zest. Whisk all together to incorporate and until it becomes glossy and you like the taste.
Spoon over the fingers and grate some nice quality chocolate over the top. Done.
The longer it sits the better.

Answer 2

Yum I love Tiramisu and I never use eggs in mine

Tiramisu with no eggs
by mikamouse
12-16 servings
45 min 45 min prep
48 Savoiardi cookies (like Lady Fingers *)
16 ounces mascarpone cheese
3 1/2 ounces instant vanilla pudding
2 cups milk
8 ounces Cool Whip
2 tablespoons sugar
1/4 cup Kahlua or brandy
2 cups greek brewed coffee
Kahlua, to soak the biscuits
cocoa powder, to dust
Prepare a strong coffee (Greek or espresso) & let cool – add Kahlua to taste.
Prepare the vanilla pudding according to package recipe and put in fridge.
Beat Mascarpone cheese with sugar. Add cooled pudding slowly. Beat until completely mixed and the mixture is light and fluffy. Add the Kahlua or brandy. Add 1/3 of the Cool Whip to mixture. (do not over mix).
Have a rectangular pan (9” x 13” or larger) ready.
Soak the biscuits very briefly in the coffee/Kahlua mixture only for a few seconds on each side and let the excess liquid drain. Place them in the pan to line the bottom. Spread 2/3 of the cheese mixture over biscuits. Sift some cocoa powder on top to cover. Place another layer of soaked biscuits and top with the remainder cheese mixture. Top with the remaining Cool Whip.
Cover with sifted cocoa powder.
Put in the fridge overnight.

Answer 3

Tiramisu.24 sponge fingers(lady fingers) o savoiardi.
5 tbsp instant coffee powder,
300ml / 1/2pint /11/4 cups of hot water
3 tbsp rum,
300ml/1/2 /11/4 cups of double (heavy) cream,
250gr/8oz/1 cup mascapone cheese,
60gr /2oz1/3 cup icing(confectionery) sugar
2 tbsp cocoa power.

Method
1) cover the bottom of a pretty serving dish with half the sponge fingers,
2) Combine the instant coffee powder and hot water and soak the sponge fingers in half of the coffee and half of the rum for a few minutes,
3) Whip the cream, stir in the Mascapone cheese and sift in the icing sugar.
4) Spoon half the Mascapone cheese mixture In a layer over the sponge fingers.
5)Sift half the cocoa powder over the Mascapone cheese mixture. Make another layer of sponge fingers in the same way using the remaining coffee and rum, Mascapone cheese mixture and cocoa powder.
6)Chill the tiramisu for at least 4 hours before serving.

Answer 4

Do try our family's recipe below:

Tiramisu

Ingredients:

500 g Mascarpone
8 eggs (separated - beat egg whites until stiff)
200 g sugar
3 packets french sponge finger biscuits (Löffelbiskuits) à 200g
espresso coffee (instant)
cocoa powder
Cognac or Whiskey or Bacardi

Method:

Arrange sponge finger biscuits in rectangular casserole and sprinkle with cognac. Then, sprinkle with the mixture of espresso coffee and hot water (3 - 4 teaspoon espresso coffee in a cup of hot water). Ensure that the biscuits are not wet through. Beat mascarpone with the 8 egg yolks until creamy. Add sugar and mix well again. Add egg whites and stir well. Do not beat but stir by hand. Then prepare as follows:

- 1 layer biscuits which have been sprinkled with a bit of cognac and espresso coffee mixture
- 1 layer cream mixture
......... repeat once more

Place in fridge for two days or minimum overnight. Sprinkle with cocoa powder before serving.

Answer 5

Ingredients
MASCARPONE (or best-quality CREAM CHEESE), 18 ounces
HEAVY CREAM, 3 cups
CONFECTIONER'S SUGAR, 1-1/2 cups + 2 tablespoons
RUM, 8 tablespoons
VANILLA EXTRACT, 1 teaspoon
SPONGE CAKE, about 14" by 8" cut in half horizontally
COCOA, unsweetened Dutch process, 2 tablespoons
SEMISWEET CHOCOLATE, 1/2 ounce
Directions
Press Mascarpone through a wire-mesh sieve into a mixing bowl. Or, process with a few pulses in food processor with steel blade.
Process until smooth.
Add the cream, 1-1/2 cups of sugar, half the rum, and the vanilla.
Beat the mixture with a wooden spoon or process until smooth and creamy.
Brush each layer of the cake with 2 tablespoons of rum.
Spread half the cheese mixture on top of one layer of cake.
Cover with the second cake layer.
Spread the remaining cheese filling over the top layer.
Mix the cocoa and remaining 2 tablespoons of sugar, and sieve over the cake.
Grate the chocolate over the cocoa.

Answer 6

Delia Smith - Winter collection cook book and omit the eggs...this is truly heaven.

Answer 7

dont know