Eggless Tiramisu

Eggless Tiramisu

As the wave of murmur pours through the vintage cracks of a  coffee shop, a swift glance was exchanged between the attractive individual seated in a corner illuminated by sunlight. A sleekly crafted sheet of porcelain, that carried a marvelously layered pastry, was presented while carrying an anonymous name that danced next to a heart. Tiramisu is a decadent Italian pastry that fashions espresso and chocolate embezzled in mascarpone cheese. I was never that desperate to discover a recipe for this amazing delicacy without eggs and liqueur. Alas!! Tried all my permutations and combinations to succeed this master piece. Either you are a coffee drinker or not decaf doesn’t make you miss anything at all though coffee drinkers voted for the real espresso which hit the mark.

Recipe for lady finger:

Ingredients:

sugar - 4 tablespoons
vanilla extract - 1 teaspoon
unsalted butter - 1 1/2 cups
All purpose flour - 2 cups
Almond flour or ground almond- 1/2 cup
powdered sugar

Method:

Blend all the ingredients well and adding the coarsely ground nuts last. Scrape the batter into a piping bag with a 3/4" plain tip and pipe into fingers about 3" long at 1" intervals onto an ungreased cookie sheet. Bake them in a 300 degree F (150 C) oven for 30 to 45 minutes till they start turning slightly brown at the edges.

Take them out of the oven and cool on tray for about 5 minutes and then move the biscuits to a cooling rack. When slightly cool, roll them in powdered sugar. Store in an airtight container till required.

Cream:

Ingredients:

Mascarpone cheese – 16 oz/2 cups

Heavy whipping cream – one pint

Sugar – ¾ cup

Method:

Store the cheese and the cream in the fridge.

Whip the heavy cream with a hand or stand up mixer until it forms peaks. Add the cheese and mix in low settings for 30 seconds. Add the sugar at last and mix for 30 seconds.

Coffee for dipping:

Espresso coffee – 2 cups (decaf or regular)

Add ½ cup sugar to the coffee.

Assembly process:

Dip the lady finger cookies in the coffee until soft but until it breaks apart and line in a 6 inch pan.

Spread half of the cream frosting on top of the dipped cookies and spread it evenly flat.

Sprinkle cocoa powder on the cream.

Arrange another layer of lady finger dipped in the sweetened coffee.

Spread the rest of the cream frosting on top of the cookies and spread it evenly flat.

Sprinkle cocoa powder on the cream again.

Cover and store in the fridge for 4-6 hours.

Cut and serve chilled.