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
Whipping cream - 1 cup
Homemade Ladyfingers - 20
Cocoa powder – 4 tbs
Condensed milk - 1tbs
Condensed milk - 1tbs
Icing sugar – ½ cup
Cold coffee - 2 cup
Garnish :
Chocolate shavings
Glazed cherry
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.
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.
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 )
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.
Fresh fruits can be garnished on top.
Looks so delicious
ReplyDeletelooks so very delicious and yummy :)
ReplyDeleteThe biscuits are very nicely done....
ReplyDeletewow....this looks heavenly...
ReplyDeleteTremendous work Sis, thats really fabulous and urs looks divine.
ReplyDeleteLove the way you have arranged the tiramisu..looks super tempting
ReplyDeleteGood one. Thanks for linking.
ReplyDeletesuper duper tiramisu!!!fantastic!
ReplyDelete
ReplyDeleteWow so lovely..Thank you so much for your entry linked in my blog.
Very well explained post Sharanya. Tiramisu looks delicious...
ReplyDeleteLovely tiramisu. Looks yummy
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Lovely post. Delicious looking
ReplyDeleteThanks for linking it to Only Event.
ReplyDeleteFOODELICIOUS
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