Heavenly Eggless Tiramisu Recipe 445

HEAVENLY EGGLESS TIRAMISU

Steps:

• Mix the espresso with the coffee liqueur; chill.
• Melt the chocolate with 1/2 cup cream over a double boiler; cool.
• Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff.
• Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm.
• If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily.
• Lay a layer of 10 sponge fingers into a glass dish or bowl (or 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 and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone.
• Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.

TIRAMISU

Steps:

• 1. Whip the cold cream until soft peaks form.
• 2. Add the powdered sugar, vanilla, 1 tsp rum, and mascarpone cheese.
• 3. Whip until stiff peaks form.
• 4. Pour the rest of the rum into a cup of black coffee that has been cooled slightly.
• 5. Buy the small thin ladyfingers and open one package. Place the ladyfingers along the sides and bottom of a 9-inch springform pan (a 9x13 rectangle pan works just as well with ladyfingers on the bottom only).
• 6. Brush the ladyfingers with the coffee mixture. The ones on the side should only have a small amount of coffee mixture brushed on.
• 7. Now take your cream mixture and place 1/3 of the bowl over the ladyfingers and carefully smooth it around the first layer of the tiramisu.
• 8. Add another layer of ladyfingers on top of the cream mixture. Brush it with rum.
• 9. Now add another layer of cream mixture. Then add another layer of ladyfingers.
• 10. Follow with the rest of the cream mixture. Sprinkle shaved chocolate on the top and refrigerate overnight.
• 11. Unmold the pan and wrap a ribbon around it (optional) to make it look pretty.

HEAVENLY EGGLESS TIRAMISU RECIPE - (4.4/5)

Steps:

• 1. Mix the espresso with the coffee liqueur; chill. 2. Melt the chocolate with 1/2 cup cream over a double boiler; cool. 3. Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff. 4. Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm. 5. If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily. 6. Lay a layer of 10 sponge fingers into a glass dish or bowl (or 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 and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone. 7. Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.