This Eggless Tiramisu is one of my favorite make-ahead desserts! In fact, it was one of my first trial-n-error dishes I had made long before I started cooking actively. Back to my Hyderabad memories, I still remember searching for mascarpone cheese and ladyfinger biscuits in vain, and then following Masterchef Pankaj Bhadouria’s Tiramisu recipe using sponge cakes, hung yogurt and custard…. Oh my, it was sooo delicious! That gave me the confidence to try it again, and after tasting the original version at various restaurants I absolutely fell in love with this dessert.

The authentic recipe of this classic Italian dish calls for ladyfinger biscuits drenched in an espresso coffee combined with a creamy mixture of eggs, sugar, mascarpone cheese, Marsala wine, and finally dusted with cocoa powder. Savoiardi/Ladyfinger biscuits is a pretty hard to find ingredient in a small town like mine, and so whenever I need them I head to the nearest World Market Store where you will definitely find it, or else replace it with Nila Biscuits which is an equally good alternative when making tiramisu, and quite commonly available in all stores.

In my recipe here, I have substituted Marsala wine with Baileys Irish Cream which is also a fantastic alternative and blends wonderfully with espresso and cream mixture. You can skip it altogether if you prefer an alcohol-free version. Also, for my vegetarian friends out there, this recipe is Eggless! Yes, you heard it…no raw eggs used!

This dessert is a definite crowd pleaser; perfect for your parties, can be prepared in a baking dish or in individual cups, & can be made in advance… If there are any leftovers, you can also refrigerate it for a few days!

For another Tiramisu flavored delight, check out my Tiramisu Swiss Roll recipe here. 

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Easy No-Cook Eggless Tiramisu

Velvety and Luscious... A Classic Italian Dessert with a Twist! No-Cook, No-Bake… Eggless Tiramisu… the Perfect Crowd Pleaser!!   

Course Dessert

Cuisine Italian

Keyword dessert, eggless tiramisu, tiramisu

Prep Time 20 minutes minutes

Servings 5

Author Akhila

Ingredients

For making coffee

• 2 cups of water
• 5 tsp espresso powder

For making tiramisu

• 1 package (200 g ladyfingers biscuits (7.05 oz.))
• 1 cup mascarpone cheese 8oz. (softened)
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 6 tbsp granulated sugar
• 2 tbsp baileys Irish cream/Kahlua/Marsala wine (optional)
• Cocoa powder (for dusting)

Instructions

For making coffee

• Prepare a thick strong coffee by boiling water and espresso powder. Allow it to cool.

For making tiramisu

• Beat the whipping cream until soft peaks form. Set aside.
• Beat mascarpone cheese, vanilla extract and sugar until creamy and smooth. Mix with the whipped cream and beat lightly for a smooth consistency.
• Combine the alcohol with cooled coffee. Keep everything ready near the baking dish to layer.
• Dip the ladyfingers biscuits in the coffee-alochol mix and arrange evenly on your baking dish . Do not soak the biscuits; quickly dip and take it out from the coffee, else it will become soggy.
• Spread a layer of the prepared cream mix on top of the biscuits.
• Repeat steps 4 & 5 on top of the cream layer, to create another layer of biscuits and cream thereby filling your baking dish its brim.
• Cover the dish and refrigerate for 5-6 hrs.
• Dust with cocoa powder before serving.

Notes

1. If not available in your local grocery store, ladyfinger biscuits can be found in World Market, any international grocery store, or at Amazon. Nila Biscuits found at Walmart and other local stores is a very good substitute too.

2. You can refrigerate tiramisu for up to 2 days. Do not freeze.

3. Any coffee liquor, dessert wine, rum or brandy can be used for making tiramisu, or you can skip it altogether if you prefer alcohol-free.

The post Easy No-Cook Eggless Tiramisu appeared first on Pepper Delight.

A cake for any special occasion? Of course YES, and that too when it is your hubby’s birthday around the corner, you definitely need to try something new to surprise him. He is my official taster for all my dishes, so I cannot get away that easily and will have to put a little more hard work. And that’s when I decided it was time to try my hand on a Swiss roll.

Tiramisu is an elegant Italian dessert made of lady finger biscuits dipped in an espresso coffee combined with a whipped mixture of eggs, sugar mascarpone cheese, and Marsala wine. And this Swiss roll of Tiramisu is another version of the dessert without losing its authentic taste. The Swiss roll cake can be describes as “bakes quick and while hot; spread with cream, roll carefully as a log, wrap it in a cloth, and when cold cut into slices”.  There are many variations of Swiss roll in different countries, and nowadays the modern versions have cream replaced with jam roll, chocolate and many more. So, here we are skipping the use of lady fingers, and instead baking a sponge cake for the base which is then rolled and cooled, filled with mascarpone mix and again cooled and set, to make the beautiful roll of Tiramisu.

There are a number of steps in this recipe but do not freak out if you are preparing it for first time, all you need to do is be patient and follow the recipe. One of the main takeaways for me while preparing this cake was the importance of the eggs. When your recipe calls for soft peaks from egg whites, make sure you use freshly bought eggs and the separated whites contain no specs of yolk. The bowl which you use to beat should be free from oil. And just have a look at the important things to be considered when rolling a cake (esp if you are a newbie like me).

Tips while rolling a cake:

• Baking takes a maximum of 10-15 minutes, do not exceed more than 15 minutes. Roll the cake when it is really warm, which enables to roll it perfectly.
• Use the support of a parchment paper or a towel dusted generously with powdered sugar, it helps to roll it neatly.
• While filling cream, it’s ideal to leave a ½ inch border on all the sides.
• Starting from the long side nearest to you, roll up the cake leaving the seam side down on the baking sheet.

Also, Don’t forget to check out my Easy No-Cook Eggless Tiramisu which is a twist to the classic recipe, but taste damn delicious!!!

Enjoy baking, Happy Caking…!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Recipe adapted from Epicurious

Print

Tiramisu Swiss Roll

Classic Italian dessert Tiramisu with a twist… it’s a Tiramisu Swiss Roll Cake with the bold flavours of Espresso, Cocoa, Mascarpone cheese & Marsala, topped with flaky chocolate shavings…!!!

Course Dessert

Cuisine Italian

Keyword swiss roll, tiramisu, tiramisu swiss roll

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 50 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Akhila

Ingredients

For making cake

• ½ cup flour
• ½ cup + 2 tbsp granulated sugar
• 5 large eggs separated (at room temperature)
• 1 tsp vanilla essence
• ¼ tsp salt
• ¼ tsp cream of tartar
• ¼ cup unsalted butter (softened at room temperature)
• 2 tbsp powdered sugar

For making Espresso Syrup

• ½ cup brewed espresso
• 2 tbsp sugar
• 1 tbsp Marsala wine

For making filling

• 8 oz mascarpone cheese
• ¼ cup powdered sugar
• ¼ tsp ground cinnamon
• 1 tbsp Marsala wine
• ½ cup chilled heavy cream
• Cocoa for dusting
• White & dark chocolate shavings (decoration)

Instructions

For making cake

• Preheat oven to 350 degrees.
• Grease a cookie tray or a baking pan (30*40cm) with baking spray. Line a parchment paper with some baking spray and dust with flour. Shake off excess flour and set aside.
• In a bowl using a hand mixer or a stand mixer, beat egg yolks, vanilla essence, and sugar at high speed until thick and pale yellow. Beat for about 10 minutes.
• Add half of the flour to yolk mixture and fold it gently. When it is properly mixed, add rest of the flour and fold it gently. Set aside.
• In a large mixing bowl, beat salt, egg whites, and cream of tartar on a medium speed until soft peaks form. The peaks hold their shape when beaters are lifted.
• Add 2 tbsp sugar and continue beating until whites just hold soft peaks.
• Fold ¼ egg whites into yolk mixture, mix well and then fold remaining whites into yolk mix until it is thoroughly combined.
• In another bowl, pour melted butter and mix half of the prepared cake batter, fold it gently.
• Gently pour the mixture back to the bowl, fold altogether until it is thoroughly combined.
• Spread the batter evenly into the previously prepared pan. Rap the pan once to eliminate air bubbles.
• Bake for 13 - 15 minutes, until the cake is golden and crisp at the edges.
• Dust powdered sugar on to a clean kitchen towel.
• Carefully flip the cake on to kitchen towel. Carefully peel off the parchment paper. Be careful with heat, use oven mitts.
• After peeling sheet, dust with more powdered sugar. Trim the edges. Using the towel, roll up the cake, and once rolled wrap it in the towel. Allow it to cool completely.

For making Espresso Syrup

• Combine espresso and sugar in a small saucepan and bring to a boil. Stir until the sugar dissolves. Then boil until the liquid reduced to ¼th cup.
• Remove from heat, stir in Marsala and let it cool in room temperature.

For making filling

• In a mixing bowl, combine mascarpone cheese, cinnamon powder and Marsala, beat until thoroughly combined.
• In another bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the mascarpone mixture until combined well.

Assembly

• Unroll the cooled down cake gently back on to the towel. Brush the cake with espresso coffee all on the inside.
• Using a spatula, spread whipped cream filling evenly over the cake on the coffee brushed side leaving a ½ inch border all around.
• Starting from the long side nearest you, roll up the cake as you did previously but without the towel, leaving the seam side down on baking sheet.
• Dust with cocoa powder and decorate with white and dark chocolate shavings.
• Chill for at least 30 minutes before serving.

Notes

• Always use fresh eggs, and while beating the egg whites do so till soft peaks are properly formed and hold their shape when lifting the beater.
• Alternatives to Marsala wine are Frangelico, Brandy (Cognac) or dark rum.
• If you prefer non-alcoholic, substitute Marsala with watered down red grape juice or cranberry juice; but of course the taste wouldn’t be exactly the same.

The post Tiramisu Swiss Roll appeared first on Pepper Delight.