Tiramisu is a coffee-flavoured Italian dessert that is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa. This dessert is the ultimate comfort food for my family irrespective of the occasion. Thus, sharing my eggless version of tiramisu made with sponge cake and cream cheese.
Ingredients
- Serves – 12
- For the Coffee Liquor
- Two Shots of Espresso
- For the Sponge Cake
- 2 Cup Refined Flour
- 1 Tsp Weikfield Baking Powder
- 1/2 Tsp Bakers Baking Soda
- A Pinch of Salt
- 1 Tsp Vanilla
- 1/2 Cup Fortune Sunflower Oil
- 1 Cup Curd
- 1 Cup Sugar 0r To Taste
- For the Cheese Mix
- 100ml Milky Mist Cream Cheese
- 100ml Amul Whipping Cream
- 50ml Amul Sour Cream
- 3 Tbsp Sugar or To Taste
Preparation
Prep: 60 minutes
Cooking: 20 minutes
- For Coffee Liquor: Prepare two shots of espresso and keep aside.
- For Sponge Cake: Whip the wet ingredients with the sugar first. Then fold in the dry ingredients using the cut and fold method. Bake in a pre-heated oven at 180°C for 35 mins. Cool the cake and cut it in accordance to the size and shape of the glass to be used for serving.
- For Cheese mix: Whip the cream cheese at low speed till it is soft in texture. Then add the whipping cream, sour cream and castor sugar and whip the mixture till it is light and fluffy. One doesn’t need to form stiff peaks.
- For assembling the dessert –
- Dip the sponge in coffee liquor and place in the glass.
- Pipe the cream cheese mixture and smoothen.
- Repeat the layers again.
- Now chill overnight to set.
- Sprinkle cocoa powder on top and serve.
