Eggless Tiramisu

          For the month of  April, we had to do Tiramisu for our Eggless Baking Group. I had finished making it, way back by the 11th or 12th of the month, since I had to travel to the US. I was so happy that I had finished the challenge, way before the revealing date, and I had taken the camera with the pictures with me. But then, while travelling, I had left the camera at a friend's place, and came back only today, so once again, I am late for the post. Coming to the Tiramisu, we had to make our own mascarpone cheese, eggless savoiradi or lady fingers and then make it alcohol free too. Well, it was quite a challenge, but an interesting one and I think I have succeeded, at least 80%. I have tasted the regular Tiramisu with the eggs and the alcohol, and I can say, I have come closer to the original, except for the alcohol flavor in it. Anyways, I truly enjoyed making it and my family loved the eggless, alcohol free Tiramisu..

Need To Have

For The Mascarpone Cheese

Fresh Cream - 200ml

Lemon Juice - 1/2 tablespoon

For The Eggless Savoiradi / Lady Fingers

All Purpose Flour - 1/2 cup

Corn Flour - 1 tablespoon

Oil - 2 tablespoons

Powder Sugar - 3 tablespoons

Orange Juice - 1/4 cup + 1 teaspoon

Baking Powder - 1/2 teaspoon

Baking Soda - 1/4 teaspoon

Vanilla Extract - 1/4 teaspoon

Salt - 1/8 teaspoon

Icing/ Confectioners Sugar - 2 tablespoons

For The Whipping Cream

Fresh Cream - 200ml

Confectioners Sugar - 2 tablespoon

Vanilla Extract - 1 teaspoon

For Assembling The Tiramisu

Mascarpone Cheese

Whipping Cream

Savoiardi/ Lady Fingers

Strong Coffee - 1 cup

Orange Juice - 1/2 cup

Sugar - 2 tablespoons

Cocoa Powder - to dust on the top

Recipe Source For Homemade Savoiardi : Home Cooking In Montana

Recipe Source For The Tiramisu : Taste

Method

Mascarpone Cheese :

          I referred Vimitha's procedure for making the Mascarpone Cheese and I used Amul Fresh Cream for making it. Heat some water in a shallow pan, place another vessel with the fresh cream inside the shallow pan, basically a double boiler. Keep stirring it, till you see light bubbles in the cream, at this stage add the lemon juice and keep stirring.

          You'll note a very slight curdling, or you can see the cream become a little grainy and coating the back of a spoon. Remove it at this stage, strain it in a cheese cloth, leave it for half an hour, then just fold the cloth over and leave the whole thing in the refrigerator overnight. Remove  it from the cloth, can be stored for at least 4 days.

Eggless Savoiardi :

          Sift together the plain flour, corn flour, baking soda and baking powder. Take the oil orange juice, vanilla extract, salt and powdered sugar and beat well. Now add the sifted dry ingredients and mix well. It should be thick enough to be used in a piping bag or a ziploc bag.

         Take it in a ziploc bag, cut a little at the end and squeeze out small strips, about 2" to 3" long on a greased cookie sheet. Dust some icing sugar, leave it for a minute, again dust some icing sugar. Bake it at 200C for 8 to 9 minutes. Remove and cool.

Whipping Cream :

          Take the fresh cream ( should be chilled), icing sugar and vanilla extract in a bowl and beat it for about 4 to 5 minutes till you get stiff peaks which holds.

To Assemble The Tiramisu :

          To the whipping cream add the mascarpone cheese and mix gently. Mix the coffee ( I had used 2 tablespoon of instant coffee powder for 1 cup water), orange juice and sugar, it should be slightly warm. Soak the savoiardi biscuits in the coffee solution, remove immediately and layer a square or rectangular glass dish with it, top it up with a layer of the mascarpone-whipping cream mixture.

          Then place another layer of the coffee soaked savoiardi, followed by the remaining cheese mixture. Cover it with a cling wrap and leave it to set in the refrigerator for at least 2 hours. Remove, dust it with some cocoa powder and serve.

Note

I have used Amul Fresh Cream, you can use any heavy whipping cream.

The savoiardi biscuits are crispy on the top but soft on the inside, don't soak it too long in the coffee, it'll break and I got about 20 from the above quantity.

Layer the glass dish with a cling wrap, before placing the savoiardi biscuits, that way it'll be easy to lift the whole thing out after it sets.