Eggless Tiramisu

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.

Eggless Butter Cake

Sometimes i dont per to prepare my cakes with butter, so alternatively i go for half quantity of butter along with oil,but for our this months Eggless Baking Challenge Gayathri,the brain child of this monthly event shared this butter cake with eggs. As its an eggless baking challenge,obviously we have to prepare this cake without eggs. Eventhough this cake goes for butter, as main ingredient this cake was simply awesome, the final touch was the topping mixture prepared with cinnamon powder, brown sugar and butter spreaded over the baked the cake turned out this cake absolutely flavourful.

I used yogurt as the egg replacer, eventhough my first thought was to prepare this cake with condensed milk. This eggless butter cake turned out super spongy and buttery. We enjoyed having this cake warm with a cup of tea for our snacks but my lil one didnt liked the raisins in this cake,so he just removed the raisins and had his slice of cake happily.Kids are super smart na, that y i usually make a puree of the raisins while making my bakes with them,so that he wont notice the addition of this healthy raisins.Sending to 60days of Christmas hosted by Priya and Divya

1+2/3cup All purpose flour
1/2cup Sugar
1/2cup Butter (room temperature)
2tsp Baking powder
1cup Yogurt
1/2cup Milk
1/4cup Golden sultanas

For toppings:
3tbsp Butter (room temperature)
1tsp Cinnamon powder
2tbsp Light brown sugar

Grease a spring form tin with enough butter and keep aside.

Preheat the oven to 350F.

Beat together the butter and sugar until they turns creamy, add the yogurt to this mixture and beat for few minutes.

Meanwhile sift the flour with baking powder and keep aside.

Now fold in the flour to the butter-yogurt mixture gently with a spatula, stir in the sultanas and milk.

Pour this cake batter to the prepared tin and bake for 20-25minutes.

Mix all the ingredients given under the list for toppings in a bowl and keep aside.

Once the cake gets baked,remove the cake from the oven.

Spread immediately the butter mixture prepared for toppings immediately over the cake.

Let it sit for few minutes.

Serve warm with a cup of tea or coffee.

Eggless Jam Swirled Muffins

Have you ever tried jam swirled muffins?? if not dont forget to make some if you are planning to bake muffins. Seriously these tiny cakes aka muffins are just divine, and while baking needless to say how the home smells. This eggless jam swirled muffins are our this months challenge for Baking Eggless, owned by Gayathri and the host of the month is none other than me, yep i suggested this easy breezy but yet a delicious muffins to my fellow partners of this challenge from Patricias space.I love jam tarts or cookies with jams,obviously if you love jam in your baking, am sure you will definitely enjoy this wonderful bake.

Since the original recipe went for 2 eggs and butter, i replaced both egg and butter with a cup of yogurt,quarter cup of milk along with half cup of oil  and used store bought strawberry jam. Seriously you wont miss eggs in this muffins and they turned out extremely super spongy, when served with masala chai these muffins tastes extremely divine and we loved it.Sending this cuppies to Gurus Giveaway - Kids Special.

2cups All purpose flour
1/2cup Sugar
2tsp Baking powder
1/2tsp Baking soda
1cup Yogurt
1/2cup Oil
1/4cup Milk
1tsp Vanilla extract
1/4cup Strawberry jam

Preheat the oven to 350F, line the muffin tray with muffin papers.

In a bowl, sift the flour,baking powder,baking soda and salt.

Add the sugar and mix, meanwhile in a small ball whisk the yogurt,milk,oil,vanilla extract.

Pour the wet ingredients to the dry ingredients, whisk lightly. Dont overmix the batter.

Add the jam and whisk lightly, to keep the marble effect.

Spoon the batter evenly to the already prepared pan and bake for 15-20minutes until a skewer inserted comes out clean.

Transfer to wire rack and cool it.

Caully remove the muffins from the pan, cool completely and enjoy.

Eggless Mummy Cupcakes

One more interesting and a spooky halloween bakes from my kitchen..After Eggless Spooky Witch Fingers, my long time wish of making mummy cupcakes is finally accompalished and i have to say big thanks to Nalini Suresh of Nalinis Kitchen for suggesting this mummy cupcakes for our this months Home Bakers Challenge. The recipe Nalini suggested goes both for eggs and butter, since i dont want to make my cupcakes with eggs and butter, i skipped them both and replaced it with yogurt and flaxseed meal. Those chocolate cupcakes came out extremely spongy,super moist with a wonderful coffee flavour.

Also for the frosting, i went for mascarpone cheese frosting since i found that this frosting is very easy and less fatty when compared to the butter cream frosting. If you want something different and spooky for the coming Halloween celebration,just give a try to this spooky but cute and adorable addictive cupcakes. My kids enjoyed thoroughly this mummy cupcakes especially the mascarpone frosting.Sending to Srivallis Cake Mela.

For cupcake:
1cup All purpose flour
3/4cup Unsweetened cocoa powder
1/2tsp Baking powder
1tbsp Espresso powder or instant coffee powder
2tbsp Flaxseed meal
1/4tsp Baking soda
1cup Sugar
1cup Oil
1cup Yogurt
1tsp Vanilla extract
1/4tsp Salt

For frosting:
1/4cup Mascarpone cheese
1/4cup Heavy cream
1/2tsp Vanilla extract
1cup Confectioners sugar

Preheat the oven to 350F, line the cupcake tin with paper liners.

Mix the flaxseed meal with 6tablespoons of warm water,keep aside.

In a bowl, sieve together the flour,cocoa powder, espresso powder,baking powder,baking soda and salt,keep aside

In an another, beat together oil,sugar,yogurt and flaxseed meal mixture until the sugar gets dissolves.

Add the vanilla extract, gradually add the flour mixture and dont overmix the batter.

Spoon the batter to the cupcake holders.

Bake for 20-25minutes or until a skewer inserted comes out clean.

Let the cupcakes gets cool completely.

Meanwhile beat the mascarpone cheese,heavy cream,vanilla extract with confectioners sugar until they turns soft.

Place the mascarpone frosting in a piping bag and pipe over the cupcakes.

While the frosting is wet, press 2 m&ms or 2 chocolate chips on each cupcake to create the eyes.