#Baking Eggless - Tiramisu

Tiramisu - a dream of a dessert, an Italian favourite that literally means "pick me up". Layers of delicate biscuits soaked in coffee flavoured liqueur and sweetened mascarpone with egg based custard ....YUM.
I have relished this dessert but to make it from scratch was really a challenge.
Making Tiramisu from scratch definitely requires time and patience. You need to make the Savoiardi first, then the Mascarpone, which needs to set in the refrigerator overnight. The flavours develop or mature after an overnight rest, after assembling. Then you can enjoy the fruits of your labour.
Thought of making Savoiardi Biscuits was far away and never have I ever dreamt that I would be making an eggless version. Thanks to this wonderful "Baking Eggless" group we have proved yet again that anything is possible! Thank you Gayathri and Sowmya. An enjoyable and fulfilling feat indeed!!!

For the Savoiardi Biscuits:
Flour - 1.5 cups
Butter - 1/3 cup
Sugar - 1/2 cup
Milk - 1/2 cup
Baking Powder - 1/2 teaspoon
Almond Essence - 3/4 teaspoon

For the Mascarpone Cheese:
adapted from Baking Obsession
Fresh Cream - 400 ml
Juice of 1 small lemon

For Assembling the Dessert:
Fresh Cream - 200 ml
Icing Sugar - 5 tablespoons
Instant Coffee Powder - 1 tablespoon
Hot water - 1 cup
Sugar - 3 teaspoon
Drinking Chocolate Powder - 2 teaspoons

For the Savoiardi Biscuits:
Pre heat oven to 200ÂșC. Grease and line a baking tray.
Sift flour with Baking powder.
Cream the butter and sugar. Mix in milk and essence.
Add in the flour and mix to get a smooth batter.
Fill into a pastry bag and pipe out finger shapes in the prepared tray.
Bake for 15 minutes until the base is golden.
Transfer to a wire rack to cool.

For the Mascarpone Cheese:
Line a strainer with cheesecloth. Set it over a bowl.
Take the fresh Cream (Dairy Cream) in a pan.
Over a very slow flame bring it to a simmer, stirring often.
Add lemon juice, stirring continuously. It will start to thicken and will coat the spoon.
Cool for 15 minutes and then transfer the cream to the prepared strainer.
Cool completely.
Cover with a plastic wrap and refrigerate in the strainer overnight.

For Assembling the Dessert:
Whip the fresh cream with icing sugar, to a soft peak consistency.
Keep aside a little for decoration.
Gently fold in mascarpone into the remaining whipped cream.
Fill this mixture into a pastry bag.
Dissolve sugar and coffee powder in the hot water. Cool slightly.
Lightly grease a loaf pan.
Dip the biscuits in coffee syrup and line the base of the tin. Do this quickly. The biscuits should be moist, not soak up a lot of the coffee syrup.
Pipe a layer of the mascarpone cream over the biscuits.
Repeat the layers, ending with mascarpone.
Cover with plastic and refrigerate until firm (4 to 6 hours).
Using a sieve, dust the top with drinking chocolate.
Line it with plastic wrap if you wish to invert it on a tray.
Start with a layer of cream and end with a laver of biscuits.
Here I saw a literal Pick me up" version!


Kanak Hagjer said…
Such a wonderful recipe. I've only seen the easier versions of this delicious dessert. To make it from scratch is quite a feat!!
Wow absolutely worth the wait! Loved the presentation, too good.
Gajus kitchen said…
Looks lovely and yummy
Delicious tiramisu!!! Loved making it :)
Wer SAHM said…
such a wonderful and tempting dessert..... lovely attempt
Sangeetha Nambi said…
Wow ! Tempting one...
Archana Potdar said…
This is beautifully done
Gayathri Kumar said…
Delicious Tiramisu Meena. The presentation is so nice....
Hema said…
Very beautiful presentation, loved doing it too..

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