March 13, 2013

Eggless Tiramisu

Tiramisu literally means 'pick me up' and you bet, it sure stands true to its name. The recipe has been on my cooking wishlist for a while. Our half a decade wedding anniversary and the very first with our little lady became the perfect occasion to indulge. Yes, I am a mommy now :) 

Well there is no particular reason to eat a dessert but this one has been coming to renew our vows of togetherness for the past four years consistently.. store bought, u got that right!  But this special year it had to be something all the more special, for the seven month old parents were themselves turning five :)

A very easy recipe with no baking involved at all. Its simply assembling and layering like how u do when making a trifle. 

For the mascarpone layer:
500 gms, mascarpone cheese
3/4 cup heavy cream
1/2 cup caster sugar
1/4 to 1/2 cup dark rum ( on the upper end to make it boozy)

For the chocolate ganache: ( you can skip this step, but i liked the complex flavours it bestows)
200gms dark cooking chocolate
1/2 cup heavy cream

For the cake layer:
30 Sponge fingers/Savoiardi 
1 cup hot water
6 tsp instant espresso powder
4 tsp coffee liquor- (Kahlua or Tia Maria, optional)

For garnishing:
100 gms dark chocolate bark , chilled
Cocoa powder to dust
Strawberry, optional

I used a round spring foam pan (22 inches) to assemble. You can use anything to layer at your whim.

I will advise you pick something in the range of 10 to 12 inch loose bottomed pan if not making in a dish or if not making it as individual servings. The smaller pan size will yield you three layers which makes this dessert denser and yet more contained. 

1. Mix a cup of hot water with 6 tsp coffee powder . Mix well and add the coffee liquor. Let it chill in the fridge.
2. In a double boiler, melt the cooking chocolate with 1/2 cup cream . Mix well and let it cool at room temperature. This is your chocolate ganache.
3. Whip 3/4 cup heavy cream till soft peaks. Mix the mascarpone, rum and sugar till assimilated, separately.   Now gently fold the whipped heavy cream to the mascarpone rum mixture.
4. Layer. Dip the sponge fingers in dark coffee and liquor mixture and arrange the first layer at the bottom, top with the prepared ganache. Next layer with the mascarpone cream mixture. Repeat.
5. To garnish, dust with a thick layer of cocoa powder and lots of chocolate shavings. For thick shavings, take a chilled chocolate bark -using a vegetable peeler, peel the part with the minimum surface area.
6. Let the tiramisu chill for 8-12 hours before serving.You can layer the shavings an hour before serving  too. The latter gives a fresher look.


1 comment:

  1. welcome back chef mommy...we were waiting for u patiently!! delicious recipe suits the occassion!!!


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