Tiramisu ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 312 cookbooks
This recipe has been viewed 76456 times
Italian cooking is never complete without a mention of this famed dessert. Tira-mi-su, which means ‘lift me up’, was so named because its ingredients — cream, cheese, espresso and wine, are all mood boosters! the traditional recipe uses a rich, soft cheese called mascarpone; and an amber-coloured sicilian wine called marsala. I have used cream cheese and port wine as local substitutes.
- Cool and slice the sponge cake horizontally into 2 equal layers.
- Cut the top layer of the sponge cake into 12 mm. X 50 mm. (½” x 2”) long fingers.
- Arrange the cake fingers on a baking tray and toast them in a pre-heated oven at 160°c (320°f) for 10 minutes. Remove from the oven and keep aside to cool completely.
- Combine the whipped cream and icing sugar in a bowl and fold gently. Keep aside.
- Combine the rum and sugar in a non-stick pan and cook on a slow flame till the sugar dissolves. Remove from the flame and keep aside to cool completely.
- Add the cream cheese to it and mix well.
- Add the beaten whipped cream mixture and fold gently. Keep aside.
- Place the lower layer of the cake round on a 175 mm. (7”) diameter loose bottom cake tin and sprinkle half the coffee soaking syrup evenly on top of the cake.
- Top with half of the cream cheese-whipped cream mixture and refrigerate for 30 minutes or till set.
- Dip the toasted cake fingers in the remaining coffee soaking syrup for a minute.
- Arrange the soaked cake fingers over the set layer of the cream cheese and top with the remaining cream cheese mixture.
- Refrigerate for 4 hours or till the tiramisu sets.
- Demould the tiramisu on a serving plate and sprinkle cocoa powder on top.
- Cut into equal pieces or any fancy shape using moulds of your choice and serve immediately.
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