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A great favourite with almost everyone, try my Egg Free Tiramisu, which is as creamy, and liqueur-rich as the regular Tiramisu. Its healthier and does not compromise on taste. I use layers of egg free vanilla sponge cake in place of the sponge fingers and vanilla pudding mix for the custard.
Difficulty: Easy
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| INGREDIENTS |
| You can use your favourite eggfree cake recipe, flavoured with coffee extract, to replace the sponge fingers in this recipe. If preferred, follow mine as given below. |
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Ingredients for Egg Free Vanilla Cake:
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Self Raising Flour - 1 1/2 cups
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Baking Powder - 1/2 teaspoon
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| Fine Salt - 1/2 teaspoon |
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Condensed Milk - 1/2 cup
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| Whipping Cream - 1 cup |
| Castor Sugar - 1/2 cup |
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Butter - 1/2 cup, softened
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| Vanilla Extract - 2 teaspoons |
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| METHOD |
| Sift flour, baking powder and salt together and leave aside. Cream butter and sugar till light. Beat in condensed milk, followed by the sifted flour mixture. Lightly beat in the vanilla and cream. Pour batter into a lined 8" round or square tin and bake for about 35 to 45 minutes at 170*C. Watch the top does not brown too quickly. If it does, cover the top of cake with a piece of aluminium foil till cake is done. Cool in tin for about 10 minutes before turning out. |
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| For Custard: Use a Vanilla Pudding mix and follow package instructions, increasing the milk by 1 cup. Beat in 250 grams softened mascarpone cheese and keep aside. |
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| Coffee Liqueur - 3 to 4 tablespoons |
| Instant Coffee Powder - 2 teaspoons |
| Cocoa for dusting |
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| To Assemble: Keep ready a suitable glass dish or individual dishes. Cut up cake into thin strips. Mix coffee powder into the liqueur. Can add a couple of teaspoons of water to thin it out, if desired. Start the layering with the first layer being sponge soaked in coffee-liqueur mix. Follow with a layer of vanilla-mascarpone custard. Continue layering, ending with the custard layer. Dust with sifted cocoa. Decorate with melted white chocolate if desired. Chill overnight. Serves 6 to 8. |
