Tiramisu is a well known Italian dssert and the word tiramisu means pick me up or lift me up,this dessert is made with ladyfingers bisucits aka savoiardi, dipped in coffee and layered with whipped mixture of egg yolks and mascarpone cheese, flavoured with wine and cocoa.Actually its really hard to imagine tiramisu without eggs, that too the savoiardi biscuits its quite a challenging bake without eggs. For our this months of Eggless Baking, Gayathri and Sowmya of Nivedhanams suggested honestly challenged us to make this incredible Italian dessert. Initially i was planning to make an eggless cake for making this layered tiramisu, but while discussing Gayathri was saying that it will be different and more challenging if we could make a eggless ladyfingers aka savoiardi biscuits. Then i went on searching and finally i got an incredible eggless saviordi biscuits from Aparnas space. After going through her post, seriously i boosted myself and prepared some eggless saviordi biscuits.
Instead of making tiramisu in a round serving dish, i went for individual servings. These individual servings are really amazing and we really enjoyed thoroughly this medium sized individual tiramisu. Eggless tiramisu turned out extremely pect.Eventhough these eggless ladyfingers dont have that super soft like texture of the regular lady fingers biscuits,they tastes exactly likesuper nutty shortbreads. I kept my tiramisu for almost two days in fridge to make this biscuits a bit softer.By the way dont expect that these ladyfingers will turn super soft as like those lady fingers biscuits with eggs.
Today is our last day of a month blogging marathon, seriously i enjoyed running this long month and since this week is misc week, am posting some recipes for few events going around this virtual world.Sending to Flavors of Cuisines - Italian event guest hosted by me,event by Julie. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
Recipe source : Recipezaar
Eggless Saviordi Biscuits:
4tbsps Sugar
1tsp Vanilla extract
1+1/2cups Butter (unsalted & softened)
2cups All purpose flour
1/2cup Coarsely grounded almonds
Powdered sugar for coating
Beat the sugar and butter,vanilla extract for few minutes, add the flour anf coarsely grounded nuts, make a semi solid dough.
Transfer it to a piping bag,and pipe it over a baking sheet lined over a baking tray with enough spaces.
Or else grease your hands and make oval shaped biscuits, arrange over a baking sheet,with enough spaces.
Bake them in 300F, for 30-40minutes until they turns slightly brown at the edges.
Take out of the oven and cool them in a cooling rack, once they are slightly cool,roll them in powdered sugar.
Store in an air tightened box and use when required.
Mascarpone Cheese:
Recipe Source: Baking Obsession
500ml Whipping cream
1tbsp Fresh lemon juice
Heat water in a wide skillet, reduce the heat to simmer.
In an another vessel, take the cream and place it inside the water simmering skillet.
Stir the cream and after 15minutes, add the lemon juice and continue heating, until the cream curdles.
Whipping cream will become thicker and it will cover a back of your wooden spoon, you can see just few whey and remove the bowl from the water,let it cool a bit.
Line a siever with dampened cheesecloth and keep them over a bowl, transfer this mixture to the lined sieve.
Dont squeeze the cheese or press,once cooled completely cover it with a plastic wrap and et them sit in for a day.
Next day you can see ur super luscious,creamy mascarpone cheese.
Assembling the Tiramisu:
1cup Whipping cream
1/2cup Sugar
20nos Eggless ladysfinger biscuits (can increase or decrease as per need)
1+1/2cup Mascarpone cheese
1cup Cold coffee
2tbsp Dark chocolate powder
Chill the whipping cream and bowl by keeping in freezer for few minutes, whisk the whipping cream until it reaches stiff peaks with a electric hand mixer.
Put the cheese, sugar in a bowl, whisk it for a while, now fold the whipped cream to the cheese mixture.
Dip half of the eggless ladysfinger biscuits in the cold coffee, turn both sides, soak for few minutes.
Arrange the biscuits in a single layer in a round serving dish or in individual cups.
Spread enough cream in a uniform layer covering the biscuits completely.
Dip again the eggless ladysfinger biscuits in the cold coffee and arrange over the already prepared layer.
Spread evenly again remaining cheese, sift the chocolate powder over the cream cheese.
Cover those individul cups with a plastic wrap, place the pan in fridge, keep atleast for 2days..
Serve it.
Instead of making tiramisu in a round serving dish, i went for individual servings. These individual servings are really amazing and we really enjoyed thoroughly this medium sized individual tiramisu. Eggless tiramisu turned out extremely pect.Eventhough these eggless ladyfingers dont have that super soft like texture of the regular lady fingers biscuits,they tastes exactly likesuper nutty shortbreads. I kept my tiramisu for almost two days in fridge to make this biscuits a bit softer.By the way dont expect that these ladyfingers will turn super soft as like those lady fingers biscuits with eggs.
Today is our last day of a month blogging marathon, seriously i enjoyed running this long month and since this week is misc week, am posting some recipes for few events going around this virtual world.Sending to Flavors of Cuisines - Italian event guest hosted by me,event by Julie. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
Recipe source : Recipezaar
Eggless Saviordi Biscuits:
4tbsps Sugar
1tsp Vanilla extract
1+1/2cups Butter (unsalted & softened)
2cups All purpose flour
1/2cup Coarsely grounded almonds
Powdered sugar for coating
Beat the sugar and butter,vanilla extract for few minutes, add the flour anf coarsely grounded nuts, make a semi solid dough.
Transfer it to a piping bag,and pipe it over a baking sheet lined over a baking tray with enough spaces.
Or else grease your hands and make oval shaped biscuits, arrange over a baking sheet,with enough spaces.
Bake them in 300F, for 30-40minutes until they turns slightly brown at the edges.
Take out of the oven and cool them in a cooling rack, once they are slightly cool,roll them in powdered sugar.
Store in an air tightened box and use when required.
Mascarpone Cheese:
Recipe Source: Baking Obsession
500ml Whipping cream
1tbsp Fresh lemon juice
Heat water in a wide skillet, reduce the heat to simmer.
In an another vessel, take the cream and place it inside the water simmering skillet.
Stir the cream and after 15minutes, add the lemon juice and continue heating, until the cream curdles.
Whipping cream will become thicker and it will cover a back of your wooden spoon, you can see just few whey and remove the bowl from the water,let it cool a bit.
Line a siever with dampened cheesecloth and keep them over a bowl, transfer this mixture to the lined sieve.
Dont squeeze the cheese or press,once cooled completely cover it with a plastic wrap and et them sit in for a day.
Next day you can see ur super luscious,creamy mascarpone cheese.
Assembling the Tiramisu:
1cup Whipping cream
1/2cup Sugar
20nos Eggless ladysfinger biscuits (can increase or decrease as per need)
1+1/2cup Mascarpone cheese
1cup Cold coffee
2tbsp Dark chocolate powder
Chill the whipping cream and bowl by keeping in freezer for few minutes, whisk the whipping cream until it reaches stiff peaks with a electric hand mixer.
Put the cheese, sugar in a bowl, whisk it for a while, now fold the whipped cream to the cheese mixture.
Dip half of the eggless ladysfinger biscuits in the cold coffee, turn both sides, soak for few minutes.
Arrange the biscuits in a single layer in a round serving dish or in individual cups.
Spread enough cream in a uniform layer covering the biscuits completely.
Dip again the eggless ladysfinger biscuits in the cold coffee and arrange over the already prepared layer.
Spread evenly again remaining cheese, sift the chocolate powder over the cream cheese.
Cover those individul cups with a plastic wrap, place the pan in fridge, keep atleast for 2days..
Serve it.
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