Eggless tiramisu with vanilla or coffee whipped cream

Ingredients

• 450 g Heavy cream (200 g are heated with the vanilla; the rest is used to whip the cream.)
• 1 Vanilla bean (Scraped; can be replaced with coffee for a coffee version.)
• 2 g Powdered gelatin (Alternative indicated by the source: 2 gelatin sheets.)
• 12 g Water (To hydrate the gelatin.)
• 30 g Sugar (For the stabilized whipped cream.)
• 40 g Mascarpone (For the stabilized whipped cream.)
• 750 g Mascarpone (For the second mixture.)
• 150 g Sugar (For the second mixture.)
• Strong coffee (The source recommends very strong coffee for soaking or serving with the tiramisu, but does not specify a quantity.)
• Instant coffee or coffee beans (Optional: replace the vanilla with instant coffee in the hot cream, or infuse the cream with real coffee beans the day before.)

Steps

1. 1

   Hydrate the gelatin with the 12 g of water.

2. 2

   Split the vanilla bean and scrape out the seeds. Heat 200 g of heavy cream with the seeds and vanilla pod.

3. 3

   When the cream comes to a boil, cover it and let it infuse for 15 minutes if you have time. This infusion can be skipped if necessary.

4. 4

   Pour the hot cream over the 30 g of sugar, the 40 g of mascarpone, and the hydrated gelatin.

5. 5

   Blend the mixture thoroughly, then pour it into a container.

6. 6

   Let it cool and set in the refrigerator for at least 4 hours. If you are in a hurry, place the container in the freezer.

7. 7

   When the mixture is firm, whip it with the remaining heavy cream. Start at low speed; do not overwhip the cream so that the final result is not too dense.

8. 8

   Prepare the second mixture by combining the 750 g of mascarpone and the 150 g of sugar until smooth.

9. 9

   Whisk in some of the whipped cream first to loosen the mixture.

10. 10

    Fold in the remaining whipped cream with a spatula.

11. 11

    For a coffee version, use very strong coffee. To flavor the whipped cream, replace the vanilla with instant coffee in the hot cream, or infuse the cream overnight with real coffee beans. Heat the cream with the beans, blend, let it rest overnight, then strain it to remove the solids before following the vanilla-free whipped cream recipe.

Notes

The source describes preparing the cream and the mascarpone mixture, but does not provide the quantities or assembly steps for the tiramisu biscuits and coffee. The recipe is therefore incomplete for making the final dessert without these elements. The coffee variation also requires an unspecified quantity of coffee.

Nutrition per serving

• dessert
• tiramisu
• eggless
• Italian
• mascarpone
• whipped cream
• vanilla
• coffee