Tiramisu (Eggless & No Alcohol)

After posting my Tiramisu dessert on FB yesterday, a couple of friends asked if I've a recipe for a non-alcoholic Tiramisu.

I did make an alteration to the earlier recipe as I wanted to share it with my 3 year old son :)

Thus, here is a revised version minus the alcohol :D

Tiramisu (Eggless & No Alcohol)

Serves 8

Ingredients

500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Decaffeinated Coffee, cooled
100g Semi-Sweet Dark Chocolate(I used Valrhona Manjari 64% cocoa)
100ml Heavy Cream / Dairy Whipping Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)
300 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
   
2. Slowly add in the icing sugar & whisk until stiff peak. Do not over mix.
   
3. Set aside in the fridge to firm up a little more for use later.
   

Making the Chocolate Ganache

1. Place the chocolate and heavy cream in a microwave safe bowl
   
2. Microwave for 10 seconds. Take it out and stir to see if the chocolate has melted.
   
3. If it is still solid, put it back into the microwave for another 10 seconds.
   
4. Once it has melted and you can stir easily, take it out from the mirowave and stir untill all the chocolate are melted and smooth. Set aside to cool.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
   
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture firstto lighten it.
   
3. Once that is done, fold in remaining whipped cream being careful not to over mix

To Assemble

1. Get ready the cocoa powder, chocolate gananche and ladyfingers.
   
2. Dip each ladyfinger into the coffee mixture and lay it in the bottom of your pan.
   
3. Once you’ve completely cover the whole bottom of the pan with the coffee soaked ladyfingers, spread 1/3 of the chocolate ganache over the ladyfingers.
   
4. Pour over half of the mascarpone and cream mixture and spread the cream evenly over ganache covered ladyfingers.
   
5. Dust the top with 1 tablespoon of cocoa powder.
   
6. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layer and repeat step 3, 4 & 5.
   
7. Cover & chill for 6 - 8 hours before serving.
   
8. Garnish each serving with fresh raspberries & chocolate shavings.