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The chocolate mousse recipe without eggs – Italian Cuisine


It is prepared in a few simple steps and is the perfect idea for when you don't have much time to spend in the kitchen

There chocolate-mousse without eggs it is a dessert with a spoon that is really very easy to prepare, which will take you around 30 minutes but that will save you from the unexpected arrival of the guests and make you look good. Welcome adults and children, the chocolate mousse is a delicate and refined dessert, excellent to end a meal.

The ingredients

You don't need many ingredients to prepare the chocolate mousse and in this one version without uova are even less. Almost certainly, you will find everything you need in your pantry and in the fridge. Are needed 350 ml of cream, 200 g of dark chocolate, 80 ml of milk and 30 g of icing sugar.

How to prepare the mousse

First of all, heat the milk, add the icing sugar and stir to melt it. When the milk is hot, pour it in a bowl with chocolate, which you will first cut into small pieces. Turn with a spoon until the chocolate has completely melted. Let it cool and in the meantime whip the cream, a firm snow. Combine the two compounds, stirring very slowly to ensure that the cream is not disassembled. Using a spatula, make movements from the bottom up to incorporate the chocolate cream well. Pour your mousse in small single-portion dessert bowls e store in the fridge for about an hour. If you don't have much time and your guests are about to arrive, you can speed things up by putting the mousse in freezer: in this case, they will suffice 20 minutes.

The mousse variants

The chocolate mousse can also be prepared with other types of chocolate. If you prefer the al milk or white you can easily use them instead of dark chocolate. The procedure to follow is always the same, with a single trick. We recommend reduce the amount of sugar, since milk chocolate and white chocolate are naturally sweeter.

The decorations

To garnish the mousse portions, you can free your imagination and decorate them however you like. You can use i Red fruits, the pistachio grain, the toasted almond flakes or even chocolate or cream sprigs. To you the choice.

How to make the perfect tiramisu at home with or without eggs – Italian Cuisine



The tiramisu it is one of the symbols of Italian cuisine abroad. Soft, delicious, easy to prepare (with the necessary precautions) it is the spoon dessert suitable for any occasion. Over the years, next to the classic recipe, exquisite fruit-based variants have multiplied, but also alternative recipes without eggs or for vegans and lactose intolerant.

Find out how to do the perfect tiramisu with the advice of Sale & Pepe!

How tiramisu was born

The master confectioner gives us a first coordinate on the origins of tiramisu Iginio Massari. He calls him a dessert with poor origins. It is in fact inspired by the peasant breakfast, the one made with an egg yolk beaten with sugar, in which soaked lady biscuits were soaked in a cup of coffee with milk.

On the origin of this dessert that has brought prestige to Italy abroad, the debate is very heated. At first the credited origins for the birth of tiramisu traced the first version of the dessert to Treviso. It was a review of the "sbatudin”, A poor but substantial dessert, prepared with egg yolk whipped with sugar. Others onvece indicate in "duke's soup", sweet of Siena dedicated to Cosimo III de 'Medici, the oldest ancestor: but this recipe does not include mascarpone and savoiardi, remaining closer to that of the zuppa inglese. But the tiramisu as we know it today would have appeared in 1970. In that year the dessert was proposed for the first time in the restaurant Le Beccherie in Treviso. The pastry chef was the first to prepare it Loli Linguanotto, who called it a "coffee zuppa inglese". Linguanotto's work had suffered many influences during his years in Germany. So the "sbatudin", part of his Venetian DNA, he was married to English soup, becoming a spoon dessert, type of dessert much loved in the Bavarian territories. But it's not over here … Not happy, Linguanotto adds i savoiardi biscuits, biscuits born in the Savoy of the late Middle Ages, which appear in the French Charlotte and Dolce "Torino". It is this sweet that many people refer to as one of the possible ancestors of tiramisu. Linguanotto then gives the final touch with the mascarpone cheese Lombard, creating a synthesis of the gastronomic delicacies of northern Italy.

However Clara and Gigi Padovani, authors of the book Tiramisu – History, curiosity, interpretations of the most loved Italian dessert (Giunti), they carried out various historical reconstructions that would take the original primacy from the restaurant Le Beccherie (which closed its doors in 2014). According to scholars, the sweet would have been born in Pieris (Gorizia) and then perfected a Tolmezzo (Udine). Pieris was born Vetturino Cup, which takes its name from the restaurant where it was first served in 1939, on the royal yacht heading towards Syracuse. To create it, Mario Cosolo, vice cook from Friuli, Queen Marina. At the base of this first creation was a chocolate mousse, sponge cake soaked with Marsala, zabaione and whipped cream. Since the fifties, it is called only "Tirime up".

Another theory, always credited by the Padovans, maintains that the origins of the tiramisu date back to the Fifties, but moved to the Albergo Roma in Tolmezzo, in the province of Udine. Here Norma Pielli proposes a modified version of the Dolce Torino, recipe already known also a Pellegrino Artusi which also describes it in his book The science of cooking and the art of eating well (recipe 649). The variation of the ancient Piedmontese recipe provided for the replacement of the butter with the mascarpone cheese, while alchermes was replaced with the coffee. In support of this theory there is evidence: a bill dated 1959 in which among the desserts ordered there are also two "pull me up". In addition, one was also found menu of the Albergo, printed between 1963 and 1965 in which desserts are shown in Friulian the desserts of tirimi-su un pôc and of côce i flôrs (for dessert: a little bit of tirimi-su and zucchini flowers). Finally, there is also one recipe which lists the mascarpone among the ingredients used to make this dessert.

What are the original ingredients

The tiramisu it is a true concentration of energy, precisely because it was inspired by that peasant breakfast that had to give the strength to face an entire day. A peculiar feature that it still maintains. In fact, according to theTiramisu Academy a normal portion, equal to about 175 g, contains 500 calories, which equals 25% of the recommended daily amount for an adult human being. The nutritional composition is thus formed: 58% fat, 35% carbohydrate, 7% protein.

But what are the original ingredients and the quantities to be dosed to make a tiramisu for 8 people? Take note: to prepare a classic tiramisu you'll need 500 grams of mascarpone, 6 eggs, 150 grams of sugar, 300 grams of Savoiardi, 4 cups of long espresso, 4 tablespoons of Marsala and plenty of powdered cocoa powder.

How to pasteurize eggs

To enjoy a genuine tiramisu without being worried by the possible contamination due to any bacteria in raw eggs (such as salmonella), you can make a egg pasteurization housewife. This procedure, which takes its name from the French biologist Louis Pasteur, is based on a low-temperature heat treatment to which to subject foods to kill any pathogenic germs dangerous to health without damaging other beneficial micro-organisms.

To carry out the pasteurization you will need an indispensable tool: the kitchen thermometer. This way you can measure the water temperature, which should never exceed 121 ° C.

To make tiramisu pasteurize the first yolks: top them with 50 grams of sugar, while with another 50 g of sugar and 25 g of water prepare a syrup in parallel. Wait until the latter has reached 121 ° C and then pour it over the whipped yolks, stirring from the bottom upwards. Remember to remove 100 g of sugar from your recipe to avoid a sweet dessert with too much sugar. To pasteurize the egg whites, put them first with a pinch of salt. Separately, heat 50 grams of sugar in 25 grams of water: let the syrup reach 121 ° C and then turn off. Pour the syrup on the whipped egg whites until stiff and mix so as not to take them apart. Also in this case, remember to remove 50 grams of sugar from the total recipe count.

How to wet the ladyfingers

The way of wet the Savoiardi it changes according to the type of biscuit used: whether homemade or industrial. When the time comes to soak the biscuits, be careful do not use freshly brewed coffee: it is too hot and could break the biscuit. Both warm and cold coffee are good.

For a perfect tiramisu he bathes the Savoiardi for 2 seconds dipping only the smooth half of the biscuit horizontally. Then place the Savoyard in the pan and start composing the first layer without overlapping the biscuits. In this way the coffee will naturally be absorbed by the remaining half of the Savoiardo in a slow and uniform manner.

How to make mascarpone cream

To do the cream for the tiramisu it starts by beating the egg yolks with the sugar, until they become white and frothy. Then join the Marsala and the mascarpone cheese, mixing everything in a homogeneous way. To get an even more frothy effect, whisk the egg whites and add them to the mascarpone cream at the end.

What to put in place of coffee or marsala

Instead of coffee it is possible to wet the Savoiardi with del milk, perhaps combined with chocolate. You can use the matcha tea, of thebarley or, if you have chosen to prepare a fruit tiramisu, try dipping the biscuits with del juice. Instead of Marsala you can also try del rum to achieve a tiramisu in flavored cup, or sweet wine and cherry brandy to create the tiramisu in red wine. In the fruit variants, also of the vermouth or del limoncello.

What to put in place of mascarpone

Among the variants of this famous spoon dessert is the tiramisu without mascarpone. Of course, it sounds like heresy, but making this dessert without the soft cheese of Lombard origin is possible. In ricotta tiramisu for example we can replace mascarpone with Greek yogurt and lean ricotta. You can also create a ricotta tiramisu with red fruits.

What to put in place of eggs

Prepare a tiramisu without eggs It's possible: here's how. If you want to limit yourself to replacing the whole eggs inside the mascarpone cream, use the whipped Cream sweetened (also vegetable) to which also to combine condensed milk for a more frothy effect.

Tiramisu for children

Even the children deserve the tiramisu! But, precisely because of the excessive presence of coffee, you need to use some foresight and maybe turn to a lighter version. Try soaking the ladyfingers in 1.5 dl of fresh milk in which you have diluted a teaspoon of sweet cocoa. Decorate the surface of the mascarpone cream with a teaspoon of mixed cocoa and a teaspoon of icing sugar.

Alternative tiramisu

The alternative tiramisu to prepare is the soft tiramisu, even more delicious and sumptuous than that obtained with the traditional recipe. For those who are fed up with the "mascarpone-caffè-savoiardi" mix, one of the easiest and most appetizing variations to prepare is the fruit tiramisu. The variations here are wasted: each fruit is fit for purpose. Try the fig tiramisu, pineapple, with raspberries, with strawberries or strawberries and oranges.

For beer lovers, don't miss the birramisù. With the necessary replacements it is also possible to prepare the tiramisu Vegan.

Tiramisu: how to present it

Presenting tiramisu on the table is a question of style and occasion. For example, for a family lunch the famous one baking dish or baking tin he always makes his figure, especially if you have gluttony at the table. However, on more crowded occasions, such as a standing buffet birthday party, it is best to serve tiramisu in cups, cups or in any case offer the guests of the portions. You can try to make gods at home too tiramisu macaron, where the biscuit is made with the Savoiardi mixture.

Tiramisu: how to combine it with wine

Tiramisu goes very well with a Moscato d'Asti Spumante, a wine with a fresh acidity, a sensitive and persistent aromatic charge, with a velvety texture. The fatness of this spoon dessert due to the mascarpone is well damped with passito wine, intense in aroma and taste. Make your choice between Passito di Pantelleria, Moscato Rosa is Zibibbo. Naturally among the liqueur wines from the end of the meal we remember the Marsala, already included in the original recipe.

Tiramisu: where, how and how much is preserved

Being a dessert made with fresh and raw food, tiramisu must necessarily be kept in fridge for no more than 48 hours. Mascarpone and eggs deteriorate easily and could become harmful to the body. However you can keep the dessert in freezer longer, but no more than 1 month beyond the date of its freezing.

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Make the custard without eggs, milk, sugar, flour – Italian Cuisine


Eggs, milk, sugar, flour and flavorings: the classic custard recipe brings together simple ingredients, to create one of the most popular cake fillings (and not only) in the world. Ready in just a few minutes, this cream can be kept in the fridge for a few days. The big advantage is that everyone gets together at the table. However it can happen that, due to intolerances or alternative diets such as vegan or low glycemic index, the custard becomes off limits.

Don't worry: with Sale & Pepe you can make the custard without eggs or milk, sugar, flour. Here are all the tips to follow!

Custard: the traditional recipe

Invented by Monsieur François Massialot at the end of the sixteenth century, the custard conquers the hearts – and above all the palates – of the French nobles of the time. The recipe makes its first appearance in the book Le cuisinier roïal et bourgeois, published in 1691, together with that of crème brûlée is sugar paste. The success is enormous and here is that this recipe reaches us, almost equal to the original. The main difference is the removal of the use of butter or ox fat from the list of ingredients.

For prepare the custard you will need half a liter of milk. Pour it into a saucepan, where you will also add an engraved vanilla pod: in this way the aroma will be creamy. Bring the mixture to a boil. Meanwhile, separate the 4 egg yolks from the egg whites, which you can later retrieve by preparing meringues. Whip the egg yolks with 80 grams of sugar: you can do this using an electric or manual whisk, or by trusting an electric mixer. Work the mixture until it becomes puffy and frothy.

Add a pinch of salt and 40 grams of flour. Mix the cream until it reaches the desired density. After having filtered it from the residues of the vanilla pod, pour the milk slowly and dilute the egg mixture, stirring vigorously.

Take the cream and cook it in a saucepan over a very low heat, without ever stopping to mix with a wooden spoon. When the mixture begins to soak and thickens, remove from heat and let the cream cool in a large bowl. Once ready, keep it in the fridge: to avoid it coagulates on the surface, put a sheet of film in contact with the cream.

Why change the traditional recipe

The recipe for custard is perfect as it is, but alas it is not suitable for everyone. People affected by diabetes, celiac, lactose intolerant or supporters of a cruelty free diet and therefore vegan they don't get along with this preparation. However, for each of them there is a variation on the theme that is equally delicious and tasty.

The recipe for vegan custard

To prepare a sustainable vegan custard starts with replacing the granulated sugar with whole cane sugar: checks that the crops are traced and recognized by the organizations that deal with eco-compatible environmental development.

Remove the eggs from the recipe, using half a liter of vegetable milk (you can use soy or almond, oat or rice), 60 grams of starch; a pinch of vanillin, a piece of untreated lemon peel. To give the cream the traditional yellow color, use the turmeric or a pinch of saffron.

Gluten-free pastry cream recipe

In the traditional recipe of custard, flour is used, which is a very forbidden food in celiac diets. To avoid the side effects of gluten intolerance, simply remove the wheat flour from the list of ingredients, replacing it with one of the many alternatives on the market.

You can range from potato starch, which we used in vegan custard or some starches (corn or rice, for example). You can also use the hemp flour, the buckwheat flour and even that of quinoa. All these mixtures are gluten-free because they are not obtained from cereals.

How to make custard without eggs

To do the custard without eggs it is sufficient to follow the procedure adopted to prepare the vegan variant. In this case, however, you can keep the granulated sugar and cow's milk. Remember that the addition of turmeric or saffron – yellow spices – is recommended for aesthetic reasons but you can also serve a perfectly white cream.

How to make custard without milk, cream or butter

According to the recipe of Monsieur Massialot the cream had to be worked also with butter, a sprinkling of green pepper and, even using beef fat. However, butter has an important function in this preparation. Added in a quantity equal to 3-5% of the total weight, this ingredient supports the cream at + 4 ° C (in the fridge) and is used as preservative thanks to the fat it contains. It also enriches the flavor of the cream and its creaminess.

However this ingredient can be suppressed, as well as the cream, used to make the cream more full-bodied (to get the same effect, just add more flour or potato starch). The cream can therefore be easily replaced by milk, which in turn has numerous substitutes.

As with vegan custard, we choose a vegetable alternative to cow's milk: they are on the market rice, soy, oat, coconut, almond milk. In these last two cases the custard will acquire a very particular aroma.

How to make custard without sugar

To make the custard without sugar, replace the semolina or cane cream with two teaspoons of stevia. It is a substance extracted from a very widespread plant in Brazil, from which a zero-calorie syrup is obtained.

How to make custard without flour

To do the custard without flour it is sufficient to use an alternative thickener, such as corn or rice starch, or the very popular one potato starch, precious ally in many confectionery preparations.

How to make custard without vanilla or lemon peel

In the traditional recipe of custard we read that the milk is brought to a boil together with an engraved vanilla pod. Other recipes focus on the use of lemon or orange peel. These flavors can be replaced by aromatic ampoules alcohol-based, widely used in confectionery.

You can also decide to replace the classic citrus and vanilla scents with essences with lavender: you will certainly get a very original result.

How to use it to fill light cakes

Vegan custard is a perfect ingredient to complete tasty light desserts. For example, from the Apulian tradition we come to the rescue sporcamuss, squares of puff pastry used as a sandwich to enclose a soft layer of cream. You can also use phyllo dough and custard to prepare gourmands stuffed rolls. Or you can serve it in one pastry cream pie and fruit or, simply, in a cup, as tasty spoon dessert.