Tiramisu With Eggless Filling
The original tiramisu recipe is actually made of raw eggs, beaten separately until both the egg yolks and the white portions are light, creamy and fluffy then is added with powdered sugar and mascarpone cheese. To be honest, I don't prefer the idea of consuming raw eggs due to possible risk of salmonella infection that can cause food poisoning especially if the eggs is unpasteurized. Small kids and the elders are at a higher risk due to weaker immune system. However, the chances of having food poisoning from eating raw eggs are very small. I and my husband are not accustomed to eat raw eggs since we both were small.
I have seen a few tiramisu making videos on Youtube, some of the bakers double boiled the egg yolks with sugar while stirring until the sugar is completely dissolved and then the egg yolks mixture is beaten until it turned soft and fluffy. You may try this option if you're still want to use eggs in your tiramisu and at the same time not a fan of eating raw eggs.
I made these eggless tiramisu for my second time, and they both turned out to be perfectly flavored and luscious! I totally skipped the eggs, as the title says, but just for the filling. Instead, I replaced with whipping cream, beaten with high speed until soft peak. As for the ladyfingers, I used the ready made ladyfingers which I bought from bakery stores. The original ladyfingers, as you know is also made of eggs, beaten separately until both turned fluffy with little flour and sugar. If you're allergy to eggs you may try to self prepare the eggless ladyfingers. Make sure to prepare the ladyfingers, or also called savoiardi biscuits ahead of time so they are completely cooled when you want to use them to make the tiramisu.
The most important thing that I like about tiramisu is, it is so easy to be prepared. It won't take more than half and hour to prepare the dessert except if you are planning to make the ladyfingers on your own. The only thing is, these dessert is best to let them stay in the fridge for at least 8 hours. Tiramisu taste better when they are kept in fridge overnight, as all the flavored will be fused together. So, you should resist the temptation to indulge your tiramisu soon as they were made. Tiramisu is also a cold dessert, means you have to consume immediately one you take it out of the fridge. Don't let your tiramisu sits in a room temperature for too long.
For making the tiramisu, it is best to use fresh coffee or espresso. To be honest, I have no idea what's actually the difference between fresh coffee and espresso because I'm simply not a fan of coffee except for the instant ginseng coffee that has been my second soulmate since ever I was in secondary school. So, I did few readings on finding those differences. Fresh coffee according to Sarfraz Latif from Driftaway coffee has three components - green beans, roasting and grinding. Simply put, fresh coffee starts from harvesting the coffee cherries, then they are roasted and finally ground before being brewed. Fresh coffee when brewed after the grinding of roasted coffee give a freshly aromatic coffee that we are after for.
So, what is espresso, anyway?
Espresso is also a coffee. The only difference is the brewing process. While to make coffee the process is as simple as pouring hot water onto fresh coffee grounds or adding fresh coffee grounds into hot water, espresso is a concentrated shot of rich coffee as a result of forcing hot water through finely ground coffee under high pressure. So simply put, espresso has shorter contact time with water than coffee.
All of these process you can do with the help of coffee or espresso maker if you own one at your home, But if you're like me, who don't have the machine, you can buy instant espresso or strong black coffee from the grocery stores. They usually sell in bottle and sachets if in Malaysia. I'm not sure about other countries. You can enhance the coffee or espresso flavor by increasing the coffee to hot water ratio to get thicker coffee concentration.
For the eggless tiramisu recipe, I am referring to Azlin's Bloor recipe in her blog. You may visit her website through this link ; https://www.linsfood.com/eggless-tiramisu/
For my tiramisu, I used instant black coffee that comes in sachet. For stronger and thicker coffee, I put three sachet of instant black coffee ground for a cup of hot water. Lets dive in for the recipe details.
Tiramisu With Eggless Filling
Yield: 9 small servings
Category : Desserts
Cuisine : Italian
Ingredients:
250 grams of whipping cream (cold)
250 grams of mascarpone cheese (room temperature)
60 grams of icing sugar
Ladyfingers
1 cup of strong black coffee/espresso (at room temperature)
60 grams of dark chocolate compound (optional)
unsweetened cocoa powder
Utensil:
7 inch X 7 inch of square baking pan (you may use baking pan with detachable baking pan) or you may lay in some baking or parchment paper with few inches of overhang off the sides and lay in another baking paper going the other direction. To make sure the baking paper isn't moving around, you can let them stick onto the pan by greasing the surfaces with little butter or oil.
Instructions:
Few hours before you start making your tiramisu, place a mixing bowl in the fridge, or you may put in the freezer for quick cooling process. This is to ensure your whipping cream gets creamy and soft peak.
So, once your mixing bowl is set, place the whipping cream in the bowl and beat to the soft peak stage.
Add in room temperature mascarpone cheese and icing sugar and continue to lightly beaten the mixture until just well combined.
Now the filling is ready.
Assembling the Tiramisu
Pour room temperature coffee mix into a shallow dish or bowl.
Dips the ladyfingers into the coffee mix for 5 seconds, and arrange on the base of your dish in a single layer. Break the ladyfingers if necessary to fill in the small gaps.
Top the soaked ladyfingers layer with half of the filling.
Grate the dark chocolate compound all over the filling layer.
Repeat these steps with another layer of coffee soaked ladyfingers, followed by another layer of filling and then the grated chocolate.
Cover with cling wrap and place in the fridge for at least 8 hours to set.
Just before you serve, top the grated chocolate with a fine layer of cocoa powder using a sieve.
This is how my tiramisu looks like after I took it out of the fridge and the baking pan.
#NOTES#
If you prefer to serve your tiramisu in an individual serving, you may assemble your tiramisu in a small glass or container and you need to break the ladyfingers into smaller size to fit the container of your choice and push the ladyfingers down. So there'll be no gap at the bottom part.
Grated chocolate compound is optional, as I found it mix well and enhance the coffee - chocolate flavor in my tiramisu. Alternatively, if you don't have chocolate compound, you can just sieve some of the cocoa powder on top of the first filling layer.
Some people prefer to sieve the cocoa powder on top of the tiramisu right after the they finish assembling. You can also do this way so when the time you want to serve your tiramisu you don't need to sieve the cocoa powder again.
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