Tiramisu: A No-Egg No-Cheese Variation

I occasionally get notes from people worried about the raw eggs in tiramisu and the health risk they pose. One option that also neatly sidesteps the risks posed by mascarpone, which should never be allowed to warm, is to use yogurt.

And since this tiramisu has neither eggs nor perishable mascarpone, I would feel comfortable adding it to the cooler and taking it on a picnic.

1 pint (500 ml) plain whole yogurt (you could also use coffee yogurt or flavors that work with coffee)
1 pound (500 g) Savoiardi or ladyfingers
1/2 cup fairly weak espresso coffee, or more if need be
1 tablespoon brown sugar
1/3 cup bitter cocoa powder

Combine the sugar and coffee in a bowl and stir to dissolve the sugar. Dip the cookies in it quickly, on both sides, so they are moist but not soaked, and put them in a baking dish; when you have covered the bottom of the dish spread an even layer of yogurt over them.

Continue layering until all is used up, ending with a layer of yogurt.

Use a sieve to sprinkle the cocoa evenly over the top of the tiramisu, and chill it for 4 hours before serving it.

Looking for a traditional recipe? There are a great many out there. I very much like wife Elisabetta’s version.

On the Origins of Tiramisu, and More Recipes


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Categories: Puddings and Spoon Desserts

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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