If you prefer not to use raw eggs like many tiramisu recipes call for, here is a recipe that doesn't contain any eggs at all. The chocolate custard is made from scratch without any artificial ingredients.
2 people made this
2 heaped tablespoons cornflour
1 tablespoon baking cocoa
2 tablespoons vanilla sugar, more to taste
50g dark chocolate
1/2 packet sponge fingers
250ml freshly brewed strong coffee
1 shot coffee liqueur or coffee extract
150ml whipping cream
1 teaspoon vanilla sugar, to taste
baking cocoa for dusting
Method Prep:20min › Cook:5min › Ready in:25min
In a small bowl stir a few tablespoons of the milk with cornflour, cocoa and vanilla sugar till smooth.
Heat the rest of the milk with the chocolate in a small saucepan and stir till the chocolate is dissolved. Take off the hob.
Whisk the cornflour mix into the hot milk and return the pot to the hob. Let thicken over low heat whilst whisking constantly.
Remove pot from the hob and let cool to lukewarm, whisk once every so often to prevent a skin from forming. vom Herd nehmen und Pudding auf lauwarm abkühlen.
Pour coffee and liqueur in a deep plate and dip sponge fingers in it. Line a rectangular dish with the soaked fingers. At the end drizzle with the remaining coffee mixture.
Spread chocolate custard over the sponge fingers and even it out. Leave to sit in fridge for at least 4 hours.
Whip cream with vanilla sugar and spread over the custard. Dust with cocoa powder and serve.