Yes completely eggless! I remember the first tiramisu I made a couple of years ago I made it the traditional way with eggs. I was quite ify as I’m not sure about using raw eggs but I brought the freshesh eggs…and everyone survived so no problems. I enjoyed eating it so will make it again.
This was part 2 of my mums celebratory birthday cake and if you don’t know part 1 was the divine Nutella Cheesecake yum yum yum. I did not choose this my mother dearest did, deep inside I was very happy she did!
I love making tiramisu, in a weird way it’s like making a lasagne…well not quite lol, I mean it involves a layering technique. The best part for me is soaking the savoiardi biscuit in the coffee and trying to get enough coffee absorbed but also not too little, it is fun.
I was so happy that I came across this recipe as I didn’t know there was an eggless substitute for savoiardi biscuits. The mixture was quite easy to make but I had to adjust it. The first batch I made and piped was wayyyyy too thin and had put it back into the mixing bowl and add a lot more flour, when I got the consistency right piping the biscuits was fun too!
- For the biscuits
- 1 cup - Plain flour
- 1 tbs - Cornflour
- 2 tbs - Oil
- 3 tbs - Icing sugar
- 1/4 cup + 1 tsp - orange juice
- 1/2 - Baking powder
- 1/4 - Baking soda
- For the creamy mixture
- 200ml - mascarpone cheese
- 200ml - double cream
- 1 tsp - vanilla extract
- 2 tbp - icing sugar (I added a lot more)
- For the coffee
- 1 cup - water
- 3-4 tsp - coffee
- For the topping
- grated chocolate or cocoa powder
- 1. Preheat the oven at 200°C.
- 2. First start with the biscuits. Place all the dry ingredients in a mixing bowl - plain flour, cornflour, icing sugar, salt, baking powder and soda mix. Then add all the wet ingredients orange juice, oil, vanilla extract. Using a electric whisk blend until smooth, you might have to add extra flour. The mixture should be of dropping consistency.
- 3. Place it in a piping bag or plastic zip bag and cut a little bit off the corner. Pipe into 2" strips onto a baking tray with baking paper. Sprinkle icing sugar on each biscuit, wait for 1 min then sprinkle some more icing sugar then bake for 8-10 minutes.
- 4. Whilst it's baking make the hot coffee and place in a bowl to let it cool.
- 5. In another bowl add the double cream with the icing sugar and vanilla and beat until you get stiff peaks. Add the mascarpone and fold gently.
- 6. If the biscuits are out the oven and the coffee is warm place the biscuits in the bowl and take them out and place into a serving dish. Repeat until the whole dish is covered with the biscuits.
- 7. Add a layer of the creamy mixture. Then add some of the topping on top. Repeat another layer and complete with a good layer of grated chocolate or cocoa.
- Check the taste of the cream and add more coffee.