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 Ingredients: 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 Procedure: 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.
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.
I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.
I attended Workshop of Masterchef Ajay Chopra, who taught how to make authentic Tiramisu. But since I am Vegetarian, I could not taste it. The recipe you have given is similar to the authentic Tiramisu, except for the substitutes for eggs and Coffee Liquor. Hats Off.. Awesome recipe.
Hii it looks so good
May I know what oven u r using
In otg WHAT MODE WE HAVE TO USE FOR BAKING
LIKE ONLY TOP / ONLY BOTTOM / BOTH RODS WITH FAN / BOTH RODS WITHOUT FAN
Superb… I am planning to do Tiramisu , but I am using 2 flavoured sponge cakes, I am done with my homemade mascarpone cheese… was searching how to assemble the tiramisu… I came across your blog its awesome… next time will try the homemade ladyfinger with your recipe.. good luck Bharani
I think you have got a winner of a recipe here. I must say a boon to people who do not eat eggs.
Thank you Gayathri for sharing this recipe. Will try to make the Mascarpone cheese too.
Hi !! Its a great recipe.. and looks so yummmm
I was confused when you say heavy cream.. Can I use amul fresh cream here?
or are there any other brands to use for the heavy cream required here.. I am really looking forward to making it very sooonnn 🙂
Hi, though we don’t get heavy cream here, I meant cream with high fat content. Amuul fresh cream has very low fat content and cannot be whipped. You need to buy fresh cream which is available in the milk section in super market. Milky mist and Nilgiris whip well.
I love the homemade mascarpone cheese. Looks so good. I am definitely going to try it. it is so expensive. Tiramisu is my alltime favorite dessert. your eggless version looks superb. great work gayathri
Lovely dessert Gayathri maam. Tried it today and cake out delicious. Thanks for sharing with us such detailed posts. Kudos.
Though the dessert was delicious, the Savoiardi turned out a bit hard. It didnt soak up the espresso as it should. It was pretty hard to bite. Where did I went wrong..? Did i over bake them ? (They were white from top and base was golden in colour. )
Hi gayathri. Loved the recipe and tried it. The biscuits turned out great. But cream mixture did not firm up. It’s still very loose. I used whipping cream instead of fresh cream to mix with mascarpone cheese. Where did I go wrong?
Hey. Its partially set.. In the sense that if u touch it, cream still comes on to your finger.. It doesn’t set like cheesecake.. Is that how its suppose to be? Coz, from ur pics I can see it actually has set like a cheesecake. Plus mine is white in color where as yours is a little creamish. I have used your mascarapone cheese recipe.
This looks yum!! I am definitely trying this one. 🙂
wow… looks so nice…
I love Tiramisu, very nicely made….
Check out at my place as well.
http://priyas-virundhu.blogspot.co.uk
they look so perfect. Beautiful colour and texture..
superb and perfectly done…
wow…that looks so beautiful. love the eggless version.
I attended Workshop of Masterchef Ajay Chopra, who taught how to make authentic Tiramisu. But since I am Vegetarian, I could not taste it. The recipe you have given is similar to the authentic Tiramisu, except for the substitutes for eggs and Coffee Liquor. Hats Off.. Awesome recipe.
Perfect ..
nice recipe…that too eggless!!!!
very nice…that too eggless!!great!
Beautiful looking tiramisu. Loved it.
Hii it looks so good
May I know what oven u r using
In otg WHAT MODE WE HAVE TO USE FOR BAKING
LIKE ONLY TOP / ONLY BOTTOM / BOTH RODS WITH FAN / BOTH RODS WITHOUT FAN
Thank you. I always use both filaments with fan on. I am using Sunflame in this recipe, but I use a Morphy Richards now.
perfect saviordi biscuits and loved the assembling part too..
Thanks Gayathri for sharing mascarpone cheese recipe.. I was searching for this one but not getting… Cake and Biscuits looks so yumm… nice clicks too.
Tiramisu looks great and perfect Gayathri .
Tiramisu looks great and perfect
Fantastic lift me up, beautiful and tremendous work tiramisu..
Wow…looks incredible..makes me very hungry. Beautiful clicks too.
Bookmarking it! Yummy and seems easy enough!
Looks more delicious , you done it very well Gayathri, Bookmarked
Drooling here ….I love Tiramisu …
Bookmarked the recipe !!
Thanks for sharing it !!
Shruti Rasoi
Flavours of France Event
Wow! Looks yumm.Nice work.
absolutely heavenly..love the color and texture of the dessert.Super!!
mast mast mascarpone recipe!!! Thanks for it I was lookinf for a veg one!!!
Thanks.
Perfect Tiramisu !! Well assembled and good clicks as usual
Awesome recipe, and I did enjoy this challenge
heard of tiramasu.you made evrything home .give ur self a big hug.loved it
Superb… I am planning to do Tiramisu , but I am using 2 flavoured sponge cakes, I am done with my homemade mascarpone cheese… was searching how to assemble the tiramisu… I came across your blog its awesome…
next time will try the homemade ladyfinger with your recipe..
good luck
Bharani
I think you have got a winner of a recipe here. I must say a boon to people who do not eat eggs.
Thank you Gayathri for sharing this recipe. Will try to make the Mascarpone cheese too.
Hi !! Its a great recipe.. and looks so yummmm
I was confused when you say heavy cream.. Can I use amul fresh cream here?
or are there any other brands to use for the heavy cream required here.. I am really looking forward to making it very sooonnn 🙂
Thanks for the recipe
Regards,
Heli
Hi, though we don’t get heavy cream here, I meant cream with high fat content. Amuul fresh cream has very low fat content and cannot be whipped. You need to buy fresh cream which is available in the milk section in super market. Milky mist and Nilgiris whip well.
Bookmarking this eggless tiramisu recipe. Must try it as I very often get total vegetarian guests at home.
I love the homemade mascarpone cheese. Looks so good. I am definitely going to try it. it is so expensive. Tiramisu is my alltime favorite dessert. your eggless version looks superb. great work gayathri
Lovely dessert Gayathri maam. Tried it today and cake out delicious. Thanks for sharing with us such detailed posts. Kudos.
Though the dessert was delicious, the Savoiardi turned out a bit hard. It didnt soak up the espresso as it should. It was pretty hard to bite. Where did I went wrong..? Did i over bake them ? (They were white from top and base was golden in colour. )
I think it was over baking..
Hi gayathri. Loved the recipe and tried it. The biscuits turned out great. But cream mixture did not firm up. It’s still very loose. I used whipping cream instead of fresh cream to mix with mascarpone cheese. Where did I go wrong?
Didn’t it set in the fridge? If both the creams are good, then it must actually set. Try refrigerating for more time..
Hey. Its partially set.. In the sense that if u touch it, cream still comes on to your finger.. It doesn’t set like cheesecake.. Is that how its suppose to be? Coz, from ur pics I can see it actually has set like a cheesecake. Plus mine is white in color where as yours is a little creamish. I have used your mascarapone cheese recipe.
The colour depends upon the cream we use. And as for setting, it is kind of soft. It doesn’t set very firm as cheese cakes.
Hey. Thanks so much for quick response. Would like to share the pics with you.. How do I do this?
Send me a mail to gayathriraani@gmail.com
Hi, can I use non dairy whipping cream.i don’t get heavy cream in panipat
Yes, you can
Hi Gayathri! If using store bought mascarpone cheese, how many grams should be used for this recipe?
You can use 1 cup of mascarpone cream