I have been pretty good this pregnancy about following the guidelines of what not to eat. Not too paranoid, but definitely avoiding the basics.
No alcohol. No cold cuts. No sushi. Limited caffeine. Nothing with raw eggs.
Raw eggs is one that seems straight forward, but isn’t. Meringue frosting? Raw egg whites. Homemade mayonnaise dressings? Probably has raw eggs. Tiramisu? RAW EGGS.
I had never made tiramisu before, but earlier in my pregnancy I had a hankering for it & looked up some recipes to see if I could substitute the obvious non-pregnancy friendly ingredients out. I was surprised when nearly every recipe called for raw egg yolks, & some also use the raw egg whites!
I figured tiramisu was just one more thing I’d have to add to my ‘No’ list. Until I came across this post by Lily from Little Sweet Baker. She did it! An amazing egg-free tiramisu recipe! With a few substitutions, baby & I could enjoy tiramisu after all!
Not only is this recipe safe for pregnancy, it’s also amazingly simple – which is great since pregnancy brain is in full swing around here. To make the tiramisu truly pregnancy friendly I used decaf espresso & omitted the liquor. My husband & I switched to decaf espresso when we found out about the baby, so that was no issue. I also increased the amount of vanilla extract a little to ‘make up’ for the liquor taste.
I ended up making this recipe several weeks ago when we had some friends over to watch a football game & it was a big hit! One of my friends is really sensitive to caffeine & was grateful for a decaf tiramisu recipe. So it’s not just pregnancy friendly!
Serve with a decaf cappuccino & have yourself an (almost) authentic Italian night!
- 1 cup whipping cream
- 1 cup mascarpone, softened
- ¼ cup sugar
- 1.5 tsp vanilla extract
- 1.5 cups decaf espresso, cooled
- lady fingers
- cocoa powder for dusting
- Using an electric mixer, beat the whipping cream until stiff peaks form.
- In a separate bowl, mix the mascarpone, sugar, and vanilla extract.. Add mixture to whipped cream and beat again until smooth.
- Dip each lady finger into the cooled espresso. Do not soak too long or they will get soggy. Line a 9×9 square baking dish with a layer of dipped lady fingers.
- Spread half of the cream mixture over the lady fingers. Repeat another layer of lady fingers & cream. Chill for a minimum of 4 hours, best if overnight.
- Dust with cocoa powder before serving. (If you do this before chilling the tiramisu, like I accidentally did, it will still be delicious! Just a little less pretty.)