Eggless Tiramisu With Home Made Mascarpone Cream and Eggless Savoiardi Biscuits

This month's Baking Eggless challenge was quite challenging. Sowmya of Nivedhanam suggested we try Tiramisu - The famous Italian dessert for this month. Tiramisu means Pick me up.  As a resident of Madurai, I can never get mascarpone cheese here. Once when I visited Nilgiris in Coimbatore, I saw a small box of mascarpone cheese which costed a fortune. So I searched for a perfect recipe and made it at home. Then came the most imporatant ingredient of Tiramisu-The lady fingers. Also known as Savoiardi biscuits these are made with egg. And it was a bit challenging to make. If you want to make a quick tiramisu, you can always substitute the biscuits with a sponge cake. The soaking syrup has a lot of alchohol so I just replaced it with sweetened dark coffee. The result was amazing. Though I haven't tasted a proper tiramisu, I was very much satisfied with the result. My daughter just loved it. 

Eggless Savoiardi Biscuits/ Lady Fingers

These are home made eggless variation of the original savoiardi biscuits. Though it seems a bit flat, it soaks very well in the syrup and add a nice texture to the tiramisu. 

Recipe Adapted From Home Cooking In Montana
All Purpose Flour-1 1/2 cups
Sugar-1/2 cup
Milk-1/2 cup
Baking Powder-1/2 tsp
Vanilla-1 tsp
Butter-1/3 cup

1. Mix flour and baking powder in a bowl.
2. In another bowl cream together sugar and butter.
3. Add in milk and vanilla.
4. Add the flour and fold the mixture to incorporate everything.
5. Take this thick batter in a disposable cone or zip lock bag. Cut off the edge.
6. On a greased tray pipe out small finger like shapes with the batter.
7. Preheat oven to 200C.
8. Bake the biscuits for 8-10 minutes or until the base is golden.
9. Remove from oven and cool the biscuits on a wire rack.

Mix batter.

Transfer to a disposable piping bag and snip off the edge.

Pipe out finger shaped biscuits.

Preheat oven and bake.

Once done cool on wire rack.

Home Made Mascarpone Cheese

Mascarpone cheese is made by curdling fresh cream/ heavy cream. Lemon juice is used for curdling. 
The cream doesn't curdle like milk. As I was not aware of this I was so confused when I heated the cream. But once I drained it in fridge, it thickened up so nice and the cheese was so creamy. As I was not so sure of the result, I didn't take any step wise photos and now I regret for that. Next time when I prepare this cheese, I will surely update the post with the snaps.

Recipe Source: Baking Obsession
Fresh Cream/ Heavy cream- 5oo gm
Lemon -1

1. Heat cream in a heavy bottomed pan.
2. When it starts bubbling, add juice of 1 lemon and stir it until the cream becomes a little thick. This is the actual curdling. 
3. Remove from flame.
4. Line a metal sieve with a cotton cloth.
5. Pour the cream into it and cover it with a plate.
6. Place it on a bowl and keep the whole setting in fridge overnight.
7. The next day when you take the sieve out of fridge, you will be amazed by the creamy cheese in the cloth.
8. Transfer to a box .
9. You can store it for maximum 3 days in fridge.

Assembling The Tiramisu

To assemble you need to make the cream. It is actually a combination of egg whites and mascarpone cream. To make it eggless I used whipped fresh cream along with mascarpone. Then you need to prepare a thick coffee syrup for soaking the biscuits. And you will need a loaf tin and cling wrap.

Whip 250 gm of fresh cream until soft peaks form. Add 1/3 cup powdered sugar to the cream and whip. Now add the mascarpone cheese and gently fold them together.

Line a loaf tin with layers of cling wrap.

Boil 1 1/2 cups of water and add 3 tbs of instant coffee powder to it. Switch off flame and add 4 tsp of sugar and mix. Dip the biscuits in this coffee solution.

Arrange a layer in the tin.

Pour half of the cream mixture into the tin. Layer it again with soaked lady fingers and remaining cream. Refrigerate until firm. Remove from tin, remove the wrap, dust with cocoa powder.

Decorate with chocolate shavings.

Slice it and serve..

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