Eggless Tiramisu Cake from scratch

Eggless Tiramisu from scratch – It didn’t come to my mind that the store bought lady finger biscuits or more known as Savoiardi is made out of eggs. With that being said, you’ll need to make your own lady finger biscuits if you’re asking for eggless tiramisu. This lady finger recipe is very easy but super delicious and the texture is just nice after soaking in the coffee mixture. The tiramisu cream is soft, creamy with sweet coffee flavour, gives you a delectable tiramisu. I hope you’re inspired to make this at home. If you’re still experiencing lockdown, it will be the best time to make this as you’ll only need simple ingredients to make it. Enjoy!

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Ingredients:
I was using 6 x 5 x 2.5 inch dish
• Eggless Lady Finger Biscuits
40g [3 tbsp] unsalted butter, softened
65g [¼ cup + 1 tbsp] fine sugar
1 tsp vanilla extract
30ml [2 tbsp] whipping cream
120g [1 cup] cake flour
2g [¼ tsp] baking powder
2g [¼ tsp] salt
30ml [2 tbsp] milk
Powdered sugar for dusting

• Tiramisu Cream
12g [2 tbsp] espresso or instant coffee
240ml [1 cup] water, boiled
30g [2 tbsp] fine sugar

150g [½ cup + 2 tbsp] whipping cream
30g [¼ cup] powdered sugar
250g [1 cup + 1 tbsp] mascarpone cheese
30g [¼ cup] powdered sugar
1 tsp coffee essence or vanilla essence
15ml [1 tbsp] dark liquor (optional)

Cocoa powder for dusting

Instructions:
• Eggless Lady Finger Biscuits
1. Preheat oven at 180°C/355°F.
2. In a mixing bowl, add softened butter and sugar. Mix them on high speed until creamy, fluffy and pale. Scrape the bowl occasionally.
3. Add vanilla extract and whipping cream, mix until combined.
4. Sift all the dry ingredients. Mix on low speed until the white disappear, do not over mix.
5. Gradually add in the milk, mix until combined, again do not over mix.
6. Switch to a spatula to scrape the bowl to ensure even mixing.
7. Transfer into a piping bag.
8. Pipe the dough on a flat pan. You may custom the length of the biscuits according to your pan. Dust the top with powdered sugar.
9. Bake in preheated oven at 180°C/355°F for 12-15 min or until the edges are lightly brown. Let it cool completely.

• Tiramisu Cream
1. Brew some espresso with boiling water and espresso powder.
2. Add sugar into the espresso. Transfer the mixture into a dipping dish and let it cool completely. Once cooled, add in the dark alcohol (I used brandy. You can use dark rum, Kahlua. You may omit if you don’t desire alcohol)
3. In a mixing bowl, mix whipping cream and sifted powdered sugar until stiff peaks formed. Do not over mix as soon as the cream reaches stiff peaks.
4. In another mixing bowl, mix mascarpone cheese and sifted powdered sugar until combined.
5. Add in the coffee essence or vanilla essence (if you don’t have coffee essence). Continue mixing until well combined.
6. Combine both whipping cream and cheese mixture together. Mix until well combined. Switch to a spatula to scrape the bowl to ensure even mixing.

• Assemble the Cake
1. Dip the biscuits into the coffee mixture, one at a time and lay them on the dish to form the first layer.
2. Dust some cocoa powder on the surface.
3. Pipe in the tiramisu cream. Use a spatula to spread the surface evenly.
4. Repeat step 1, 2 and 3.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Once take out from the fridge, dust some cocoa powder on the surface.
7. Ready to serve.

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