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.
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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.
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.
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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 :
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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.
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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.
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 :
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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.
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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.
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