Can I Use Aquafaba Instead Of Egg Whites For the Tiramisini?

Our answer

Nigella's Tiramisini (from NIGELLISSIMA) are individual tiramisu that use just egg whites rather than egg whites and yolks. Uncooked egg whites can be a concern for certain groups and if this is a problem then you can buy pasteurised egg whites (make sure that they are plain/unseasoned) in cartons in many large supermarkets and these usually work well in the recipe.

Aquafaba is the thick liquid that you get when you cook certains beans or chickpeas. Chickpeas and some beans contain albumins and globulins and these seep out into the water as the beans cook. Albumins and globulins are also in egg whites and are the proteins that help the egg whites to hold air when they are whisked. It is easiest to use the aquafaba from a can of cooked chickpeas as this is also the most reliable liquid for whisking. Two tablespoons of aquafaba is the equivalent of one egg white, so you would need four tablespoons (60ml/¼ cup) for two egg whites. It is also easiest to whisk aquafaba using an electric hand-held whisk or stand mixer. In our experience, whisked aquafaba is not quite as stable as egg whites so it may deflate a little when it is folded into the mascarpone mixture and do make sure that there is no added salt in the aquafaba. But please note that we have not tried using aquafaba as a replacement for the egg whites, so are unable to guarantee the results.