Tiramisu - Eggless and Alcohol free

   Tiramisu is a famous Italian Dessert . In Italian Tiramisu means Pick me up. It is made of ladyfingers ( Savoiardi ) dipped in coffee , layered with a whipped mixture of egg yolks and mascarpone cheese and flavored with the Marsala wine and cocoa .

 This was the challenge for this month’s  Eggless Baking . I made this as eggless and alcohol free with all made from scratch. Yes , I made my own savoiardi biscuits , mascarpone cheese.

 The translation of the name Italian Tiramisu means pick me up ( metaphorically , make me happy ) . This may refer to the caffeine in the espresso and the effect of cocoa in the recipe.

 Tiramisu is a layered dessert , consisting of alternating layers of coffee soaked savoiardi biscuits and mixture of mascarpone cheese and sugar. These are topped with a dusting of cocoa powder , as both a garnish and a bitter counterpoint to the sweetened cheese mixture and more layers are added.

 Countless variations of the tiramisu are there . Many use cakes or sweet , yeasted breads such as panettone in place of ladyfingers.

Requirements :

Mascarpone cheese  made of 500 ml whipped cream
Whipping cream - 1 cup

Homemade Ladyfingers  - 20

Cocoa powder – 4 tbs
Condensed milk - 1tbs

Icing sugar – ½ cup
Cold coffee - 2  cup
Garnish :
Chocolate shavings
Glazed cherry

Method :

Homemade Mascarpone Cheese

Recipe source – Vera’s Baking Obession

Requirements :

Whipped cream – 500 ml

Fresh lemon Juice – 1 tbs

Method :

Add the whipping cream into a flat bottom vessel.

Fill in a skillet with the water for 1 inch and bring to boil.

Reduce the flame to medium and place this vessel of cream on the skillet.

Keep stirring till the cream is heated to 190 * F. It will takes around 15 minutes to heat.

Now , add the lemon juice and stir continuously.

The cream will starts curdle.

It won’t curdle as in panner making.

The whipping cream will become thick, it will cover the spoon.

Remove from flame and let it cool for 20 minutes.

Line a bowl with the damp cheese cloth and pour this mixture to sieve.

Don’t squeeze , let it stand till fully cooled.

Once cool , cover with a plastic wrap and refrigerate overnight or upto 24 hours.
  It will be watery before referigeration , it will set after referigerated.

Eggless Savoiardi / ladyfinger Biscuits

 Savoiardi are a sponge like cookie originally from Asto valley of Italy in the Alps , once known as the Duchy of Savoy ( hence its name is derived ). This piemontese biscotti resembles lady fingers , though they are about twice as thick.

 Savoiardi also figure prominently in several desserts , including puddings , charlottes and tiramisu , as they absorb liquids excellently. The French call them biscuits la cuille`re and are a common ingredient also in many French desserts.

 It can be bought from store . I made it from scratch as they are fairly easy to make and will last in an airtight container 2 – 3 weeks.

These biscuits can be accompanied with coffee or tea. They are light , crispy and slightly sweet.

This recipe makes about 36 biscuits ( 3” long and ¾” wide )

Recipe Source : My Diverse Kitchen
Requirement :

All purpose flour – 2 cup

Granulated sugar – 4 tbs

Vanilla extract – 1 tsp

Butter – 1 ½ cup

Baking powder – 1 tsp

Coarsely grounded Almond – ½ cup

Powdered sugar for coating

Method :

In a bowl , mix the flour , sugar , baking powder ,almond and mix well.

Add in the vanilla essence and butter , mix well.

If you feel the dough is more thick as we has to shape through piping , add a spoon of milk.

Fill in the piping bag with a plain tip and pipe into the baking tray into a fingers of 3” long with 1 cm interval between.

I shaped some with the hand , it is also helpful. But the dough sticks to hand because of the butter.

Preheat the oven to 220 * C and bake for 20 minutes or till they start turning golden brown.

Immediately after taking out of the oven it will be very soft to touch , later it will harden bit.

Let it cool and store in airtight container.

  Savoiardi biscuits is ready.

I made these Savoiardi biscuits and mascarpone cheese a day before assembling . If made early the job is so easy.

Assembling Tiramisu :

 This is main part of the dessert , assembling each layer and refrigerate for atleast a whole day . It can be refrigerated more it make this dessert more tasty.

 I assembled in a refrigerator storable box and used remaining in a ice cream bowl.

  Chill the Whipping cream and bowl before assembling.

 Whisk the cream until it reaches stiff spikes.

 In another bowl , mix the mascarpone cheese and icing sugar , whisk well.

now , add the whipped cream and fold in gently.

 Mix in the condensed milk to this mixture , i added this for extra  sweetness .

Mix 2 tbs of Instant coffee powder in two cup of warm water and let it cool.

Dip each savoiardi biscuit in the cold coffee and arrange in a layer on the box.

Then apply a layer of the cheese mixture to cover fully.

Dust the cocoa powder on top.

Repeat this layer till the top of the box. I arranged about 3 layers.

Dust cocoa powder on top.  garnish with the chocolate shavings and glazed cherry.

Fresh fruits can be garnished on top.

Close the box with the lid and refrigerate for atleast two days .

By this time, it will be set.  It can be unmolded and serve or cut into slices and serve.

Serve this heavenly dessert and enjoy.

Eggless Tiramisu is ready to serve.