Homemade Chocolate (No-Egg) Tiramisu With Baileys

Christmas dessert

While we weren't going all fancy with our Christmas eve dinner, I decided we would at least have a nice dessert. We love Tiramisu but I make it with Baileys only nowadays. It's not often, maybe twice a year tops but hey, it's my version of the famous dessert. This time, I gave it another twist by adding cocoa to the cream to make it a chocolate cream tiramisu with Baileys.
I knew it was going to be good because normally I always do this with the leftover mascarpone/whipped cream and then fill a few dessert bowls up for an extra dessert the next day. As everyone loved these, I thought I could try it in the tiramisu this time as well.

No eggs

As we don't prefer the raw eggs inside, I started using whipped cream over egg whites a few attempts ago which I will stick to, especially now that I've noticed my body doesn't fancy egg whites at all anymore. This makes the preparation a lot faster and simpler as well because I don't really enjoy separating the egg whites from the yolks. Around Christmas I can find the liquid egg whites in most supermarkets but this doesn't count year round.

The ingredients

• 250 grams mascarpone
• 250 ml of whipped cream
• 32 lady fingers (this depends on the size baking tin/dessert bowl you use)
• 40 grams of sugar
• 8 grams of vanilla sugar
• Baileys (never measure this exactly)
• cocoa

You need a baking tin or a bowl that's high enough to add two layers of lady fingers and cream, I personally like using my square baking tin.

The process

You start by mixing the sugar and vanilla sugar with the whipped cream until it's firm.
Mix in the mascarpone and some cocoa in the mix for a chocolate cream.

Now add a layer of Baileys in a big bowl to let the lady fingers soak up the Baileys well. I always leave them in there until I see it's soaked up well, and then turn them around once more before I start adding a layer of lady fingers to the baking tin.

After you add the first layer in the baking tin, add a layer of the chocolate cream and top it with some cocoa before repeating the process of the lady fingers and cream once more.

The last layer of cocoa is added when served. But first it needs to chill in the fridge for two hours. This is the hardest part: waiting for the two hours to be over, lol.

Upon serving add the cocoa and enjoy outside for a Chocolate Tiramisu with Baileys with a view:

Feliz Navidad!

Posted Using InLeo Alpha