Pregnancy-Friendly Tiramisu
I’m currently 26 weeks pregnant and every single restaurant I’ve been to recently has had Tiramisu on the menu. It’s been absolute torture not being able to have any (especially when my partner still orders it!) So I bring to you, a pregnancy-friendly Tiramisu recipe: no alcohol, decaf coffee and British Lion eggs. It’s very important to use British Lion eggs as they’re safe to eat when used in a cream like this (as they’re not cooked.) Feel free to use this recipe even if you’re not pregnant and add back in the caffeine and some alcohol into the syrup.
Ingredients - Makes one 8 x 11inch dish (or similar)
Coffee Syrup:
2 packets of Savoiardi Biscuits
4 x double espresso shots, decaf
5 tbsp boiling water
3 tbsp cocoa powder
Mascarpone Cream:
4 medium eggs, separated (if you are pregnant, make sure these are British Lion)
80g caster sugar
500g mascarpone
2 tsp vanilla
400ml double cream, whipped to soft peaks
cocoa powder, to dust
Method
To make the syrup: whisk together the espresso, boiling water and cocoa powder. Place into a shallow dish ready to dip the finger biscuits. Set aside to cool.
To build the first layer of the Tiramisu, dip each Savoiardi biscuit into the syrup for a couple of seconds on each side and place into the base of your chosen dish. Continue until you have a tight layer covering the bottom of the dish. Set aside while you make the cream.
To make the cream; whisk the egg whites to stiff peaks. In the meantime, whisk the egg yolks and sugar together until pale. Add the mascarpone and vanilla into the yolks and fold to combine until smooth (if you have very stiff mascarpone, beat it before adding into the yolks to ensure you get out any lumps.) Fold through the softly whipped double cream. Finally fold through the whisked egg whites.
Layer half of the cream over the prepared soaked sponge fingers and dust with a thin layer of cocoa powder. Dip more Savoiardi biscuits in the syrup and lay another layer of soaked fingers. Finish by smoothing over the remaining cream. Place into the fridge for at least 2 hours or preferably overnight. Dust with cocoa powder before serving.
