While there are a lot of food restrictions during pregnancy, missing out on a favourite dessert doesn’t need to be one of them. For all the moms- to-be out there craving something sweet, I have adapted my tiramisu recipe to an eggless, ‘pregnancy’ friendly version. Easy to make in a single, large dish for a crowd, I used individual sized ramekins here for portion control (and to watch my sugar intake). Even though I feel comfortable eating food prepared with small amounts of alcohol, if you’re at all worried, just omit the Kahlúa (or use a non-alcoholic Kahlúa flavoured syrup such as DaVinci). All the flavour with none of the risk.
‘Pregnancy’ (or Eggless) Tiramisu
approx. 20 eggless Savoiardi biscuits (you can use regular store-bought as well)
300 ml prepared espresso, chilled
240 ml whipping cream
450 g mascarpone
100 g sugar
3 tbl Kahlúa
cocoa powder for dusting
1. Add the Kahlúa to the chilled espresso to make caffe corretto. Reserve 3 tbl of the caffe corretto and pour the rest into a flat bowl.
2. In two separate bowls, whip the cream into stiff peaks and mix together the mascarpone and the sugar. Mix the reserved caffe corretto into the mascarpone. Fold the whipped cream into the mascarpone/caffe corretto mixture.
3. Dip the Savoiardi biscuits into the remaining caffe corretto on one side only (they will become too soggy otherwise), and lay in a flat 8 x 8 inch dish (or small ramekins for individual portions). Pour half the mascarpone mixture on top, smooth with the back of a spoon and dust with cocoa powder. Repeat with the remaining biscuits and mixture.
4. Cover in plastic wrap and let chill for a few hours until set. Remove from the fridge 15-20 minutes before serving to bring back to room temperature.