Thermomix Tiramisu (no raw eggs)

This Thermomix Tiramisu recipe is rich and creamy, light and fluffy and makes the perfect make-ahead dessert for entertaining.

Now, I'm not going to claim this is a completely authentic Tiramisu recipe, as it doesn't include eggs. (Usually, Tiramisu contains raw eggs, which I know many people don't like.)

That said, I am sure you will absolutely love this Tiramisu. It is rich and creamy, light and fluffy and just overall delicious!

This recipe is also incredibly easy to make and is perfect as a make-ahead dessert for entertaining.

NOTE: Just because this recipe does not contain raw eggs, it is NOT an egg-free recipe. The ladyfinger biscuits that you buy in the supermarket nearly always contain eggs.

Ingredients

A full list of ingredients and quantities can be found in the recipe card at the bottom of the post.

• Sugar - any white sugar will do.
• Thickened cream (or Double Cream) - make sure it is suitable for whipping
• Marscapone - make sure to use good-quality Marscapone, not a supermarket brand, which can lead to a watery consistency after a while.
• Vanilla Extract
• Espresso - you want a nice, strong espresso. Make sure you make it ahead of time and chill it so that it is cold when you use it. Otherwise the biscuits will absorb it too quickly and go soggy.
• Coffee Liqueur - Traditionally, tiramisu uses Marsala wine, but I never have this at home so I tend to use a coffee liqueur like Kahlua. Other popular options include Amaretto, Rum or Brandy. Adding any alcohol is totally optional - you can easily omit it for an alcohol-free tiramisu and it will still be delicious.
• Italian Ladyfingers - these biscuits are also known as Savoiardi Biscuits. You can buy them in most supermarkets.
• Cocoa Powder - for dusting the top of the tiramisu.

How to make Tiramisu in the Thermomix

Full step-by-step instructions with exact timings can be found in the recipe card at the bottom of the post.

First, make your espresso and then set it aside to cool. I chill mine in the fridge to make sure it is properly cool before using.

Step 1: Make the creamy tiramisu topping

First, add the sugar and mill it until it is fine and powdery (this will help it to absorb into the cream easily.

Next, add the butterfly to the bowl and pour in the cream and the vanilla extract.

Set the speed to Speed 3 and leave the Measuring Cup off. It can take anywhere from around 1-2 minutes (sometimes even longer) for the cream to whip.

I always watch it carefully from 30 seconds onwards and keep an eye out for the texture changing to avoid it over-whipping. 

You will notice the texture change right before it is ready. You will also notice a change in the sound of the cream.

NOTE: If you are using a TM7, it can be hard to watch it as there is no hole in the lid. You can still listen for the change in the sound or else check regularly to make sure it doesn't over-whip.

Next, remove the butterfly and add the Marscapone to the bowl and mix together. Now set this aside in a separate bowl.

Step 2: Assemble the Tiramisu

Mix the espresso and coffee liqueur together in a flat dish. Take each ladyfinger biscuit, one at a time and dip it into the espresso on both sides.

Do not soak it, just dip each side for a second, then transfer into your tiramisu dish. The one I use is a 9-inch (23cm) square dish.

Continue doing this until you have a single layer of biscuits covering the dish.

Next, smooth over half the cream and Marscapone mixture.

Then repeat with another layer of biscuits, followed by the remaining cream and Marscapone.

Finally, dust with cocoa powder and transfer it into the fridge to chill for at least 4 hours.

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