Heavenly Eggless Tiramisu
Heavenly Eggless Tiramisu – Eggless Tiramisu Recipe by Hunger Hunger Blog.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups mascarpone cheese
- 1 cup heavy cream (or 1 1/4 cups to stretch the mascarpone mixture)
- 1/2 cup semi-sweet dark chocolate
- 1 cup strong espresso
- 3 to 4 tablespoons coffee liqueur ( such as Tia Maria or Kahlua)
- 30 sponge fingers ( or a 10" sponge cake)
- 1/4 cup caster sugar
- 1/4 cup dark rum or Marsala
- chocolate shavings or powder
Instructions
- 1
Mix the espresso with the coffee liqueur and chill.
- 2
Melt the chocolate with 1/2 cup of cream over a double boiler, then let it cool.
- 3
Whip the remaining 1/2 cup (or 3/4 cup) of cream until stiff. Keep in mind that using more cream will increase volume but may dilute the flavor of the mascarpone.
- 4
Using a hand-held whisk (a stand mixer may be too powerful), whip the mascarpone with the sugar and rum until just combined. Avoid over-whisking, as this can cause the cheese to curdle. Gently fold the whipped cream into the mascarpone mixture. Chill until firm.
- 5
If using a sponge cake, cut it into three layers about 1 cm (½ inch) thick. I used to cut the cake into ½ cm (¼ inch) layers and sandwich them with chocolate ganache. The result was the best tiramisu ever, but it was too much work because the thin sponge layers broke easily.
- 6
Lay a layer of 10 sponge fingers in a glass dish or bowl (or use a slice of sponge cake on a serving plate). Spoon about 1/3 of the espresso over the fingers to soak. Spread 1/3 of the chocolate ganache over the cake, followed by 1/3 of the mascarpone mixture. Repeat the layers, finishing with a layer of mascarpone.
- 7
Sieve a thick layer of cocoa powder over the tiramisu and/or garnish with chocolate shavings. Chill overnight or for at least 12 hours.