Tag: tiramisu

Strawberry tiramisu without eggs Quick and easy recipe – Gordon Ramsay’s version

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Strawberry tiramisu without eggs: Tiramisu is one of the most loved desserts in Italy, and is the best known Italian dessert abroad. It is simple to prepare and it is very good yet it hides some pitfalls, first of all is the presence of raw eggs, which expose you to the risk of salmonellosis, this can be overcome by pasteurizing the eggs (tiramisu with pasteurized eggs), or by eliminating the eggs as I do in this recipe. Today we make a variant of the classic tiramisu, using strawberries for the soaking and to decorate, it is the tiramisu that is made for Mother's Day as strawberries in the month of May are perfect, and then the tiramisu is so simple that it can be also made by children.


Ingredients for 8 people

250 gr of ladyfingers
15 strawberries to decorate
STRAWBERRY SYRUP for the bath:
180 gr of strawberries
70 grams of granulated sugar
60 grams of water
3 tablespoons of lemon juice
1 lemon peel
300 grams of mascarpone
300 ml of vegetable cream
120 grams of condensed milk
1 tablespoon of powdered sugar


How to prepare Strawberry Tiramisu without eggs

We prepare it strawberry syrup for the syrup: put in a saucepan over the heat (medium-low) and add the water, the filtered lemon juice, the lemon peel (only the yellow part), the chopped strawberries and the granulated sugar. We leave to cook for 5-6 minutes. Remove the lemon peels and filter the syrup in a narrow mesh colander and let it cool in the fridge.

We prepare the mascarpone cream using 2 containers: in one we put the mascarpone, the icing sugar and the condensed milk, mix well.

In the other, we put the liquid cream and whip it with a whisk, combine the two compounds and mix from top to bottom so as not to disassemble the cream.

Now let's proceed with theassembly of tiramisu: put a little cream on the bottom of the pan, then soak the ladyfingers on both sides in the strawberry syrup, arrange them next to each other until the first layer is complete, cover the ladyfingers with a few tablespoons of cream ( if you want you can add some pieces of strawberries on the cream. Proceed with another layer of ladyfingers soaked in syrup and cover again with the cream. Level the surface and decorate with strawberries to taste, I also used red sprinkles and mint leaves Put it in the fridge for at least 3-4 hours, and yours is ready At Strawberry tiramisu without eggs.

WINE PAIRINGS: Enjoy your Strawberry Tiramisu with a glass of limoncello

For the wine pairing I consulted the website: www.vinit.net or www.vinook.it

At Strawberry tiramisu without eggs

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Enjoy your meal!


Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

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Mascarpone cream for desserts and tiramisu – Gordon Ramsay’s version

Mascarpone cream for desserts and tiramisu

There Mascarpone cream for desserts and tiramisu is a soft and delicate cream based on mascarpone, eggs and sugar. It's a base cream which is used both to prepare the classic tiramisu, or to fill pandori and panettone during the Christmas period.

Or you can simply enjoy it by the glass accompanied with biscuits or pastries, for a greedy dessert and very easy. Try it also to accompany a fresh fruit salad!

Anyhow this delicious mascarpone cream it will be very successful as it is very soft, velvety and extra-greedy.

If you want to enrich it further, you can also add whipped cream.

Let's see immediately how to prepare it.

Mascarpone cream for desserts and tiramisu

Mascarpone cream for desserts and tiramisu


  • 250 g of very fresh mascarpone
  • 2 fresh eggs
  • 4 heaping tablespoons of sugar
  • 2 tablespoons of rum

Mascarpone cream for desserts and tiramisu


First you will need to separate the yolks from the whites.

Remember that the eggs must be at room temperature, so remove them from the refrigerator at least an hour beforehand.
Now whisk the egg whites in a bowl until stiff.

Once ready, put the egg whites in the refrigerator to keep them from being removed.

In another bowl, whip the egg yolks with the sugar, until the mixture is white and fluffy.

Then add the mascarpone and rum and mix. Finally add the whipped egg whites.

Gently mix with a spatula and mix the egg whites.

Your delicious cream is ready. Cover it with plastic wrap and store it in the refrigerator, where it will further congeal.

After it has been stored in the refrigerator for at least an hour it is ready to be consumed.

Mascarpone cream for desserts and tiramisu

Find out how to make mascarpone cream with pasteurized eggs:

Tiramisu with cocoa Pavesini


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