Tiramisu is an all time favourite in our house. I don’t drink coffee (yes I’m weird), but I can certainly wipe off a whole tray of tiramisu! This recipe was passed from an old friend 5 years ago when I told her I don’t consume anything with coffee! So she gave me a tray of tiramisu and since then, I have made this countless of times and it has always been a crowd pleaser. Her original recipe has eggs, so I had to modify it because when you’re pregnant, you can’t eat raw eggs. And it tastes amazing with or without eggs! Give it a go and let me know!
RECIPE FOR EGGLESS TIRAMISU
Adapted from an old friend, with modifications
Prep time: 30 mins
Chill time: min 6 hours (preferably overnight)
Ingredients for Tiramisu
1 large packet of sponge fingers (500 grams)
5 tablespoon of boiled water
7 tablespoon of coffee
1 cup milk
1/4 cup caster sugar
250g tub mascarpone cheese
300ml whipped cream (I use thickened and just whip it)
1 tablespoon cocoa powder for dressing
Method for coffee mixture (to dip sponge fingers in)
In a medium sized bowl, mix 5 tbsp of boiled water with 7 tbsp of coffee until dissolved. This becomes really thick, and then reserve in 3-4 tbsp in a small cup (this is to add to the cream mixture later). With the remainder coffee mixture, add milk, stir and keep aside.
Method for cream mixture
In a mixing bowl, whisk together mascarpone and cream. Slowly add in the coffee mixture that you reserved earlier and incorporate it into the cream mixture. Whisk until becomes a nice smooth, thick cream.
Method for assembling cake
1. You will need a rectangle serving tray 9×13″ (23x33cm), at least 2″ deep (5cm).
2. Dip the sponge fingers in to the coffee mixture, quickly turning both sides and layer them onto the tray.
3. Add the cream mixture on top of the biscuits and then sift the cocoa powder evenly.
4. Repeat step 2 & 3.
5. Chill for at least 6 hours, or preferably overnight. I like to chill mine 24 hours before I serve.