Light(er) Tiramisù Parfaits without Eggs
Prep time: 
Total time: 
Serves: 6
 
This lighter version of the classic Italian tiramisù is perfect for those who want all the delicious taste and less of the calories.
Ingredients
For the dark chocolate covered coffee beans (optional):
  • 1 ounce dark chocolate
  • ¼ cup dark roasted coffee beans
For the tiramisù:
  • 1 cup prepared espresso coffee
  • 200g Savoiardi or Pavesini (Lady Fingers), about 12
  • 4 tablespoons Bailey’s Creme Caramel, divided
  • 1 cup (250ml) heavy whipping cream
  • 1 cup (250g) mascarpone cheese
  • 1 cup (250g) ricotta cheese
  • ⅓ cup (70g) sugar
  • ½ cup (50g) shaved sea salt dark chocolate
  • Unsweetened cacao, as needed
  • Salted dark chocolate, shaved
  • Dark chocolate covered coffee beans
Instructions
For the dark chocolate covered coffee beans (optional):
  1. Use a double broiler or find a small and a medium sized pot. Fill the medium sized pot with water and bring to a simmer. Add the dark chocolate to the smaller pot and set it over the medium sized pot, stirring the chocolate with a spatula as it melts.
  2. Remove from heat, add the coffee beans and stir until completely coated. Spread out the coffee beans on wax paper until dried.
For the tiramisù:
  1. Prepare 1 cup of expresso and set aside.
  2. With an electric hand mixer, beat the heavy whipping cream until stiff peaks form.
  3. In a separate large bowl, combine mascarpone, ricotta, sugar and 2 tablespoons Bailey’s Creme Caramel.
  4. Fold the whipped cream mixture into the mascarpone mixture.
  5. Add 2 tablespoons Bailey’s Creme Caramel to the cooled espresso.
  6. Arrange your working station so you have 6 glass cups.
  7. Break the Saviordo cookie in half, dip the two pieces in the espresso and gently line the bottom of one glass. Repeat for the other five glasses.
  8. Add a layer of the mascarpone cheese mixture to each glass and even it out. Sprinkle a layer of cacao on top followed by a layer of shaved salted dark chocolate.
  9. Repeat with the lady fingers dipped in coffee. Divide the rest of the whipped cream, ricotta and mascarpone cheese mixture among the glasses, followed by a layer of cocao, shaved chocolate and top it off with chocolate covered coffee beans, if desired.
  10. Cover each glass with plastic wrap and refrigerate for at least 6 hours or overnight.
  11. Remove from the refrigerator 20 minutes before serving. Buon appetito!
Notes
The reason that the total time is 6 hour and 30 minutes is that the tiramisù needs to be refrigerated for at least 6 hours before consumption.
Recipe by Italicana Kitchen at https://italicanakitchen.com/lighter-tiramisu-parfaits-without-eggs/