Tiramisu (Eggless with Alcohol)

Recently there was a rave about Tiramisu making on facebook and that sparks my interest to give it a go as well.

I've been hesitant to venture into Tiramisu as I'm not comfortable adding eggs which are kind of cook over simmering water bath. Anything close to raw egg is a no go for me personally.

So, I was really happy to chance upon this Eggless Tiramisu recipe which taste as good as the originals that are made with eggs! We shared a piece of Tiramisu over lunch with our friends last Sunday and hubby said that this version tasted better! :)

Do give it a try!

Tiramisu (Eggless with Alcohol)
Serves 8

Ingredients
500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled
3 Tbsps Dark Rum / Bailey Irish 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)

400 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. Gradually add in the icicng 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 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 first to lighten it.
   
3. Once that is done, fold in remaining whipped cream being careful not to over mix.
   

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
   
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum 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 and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
   
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
   
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
   
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
   
7. Cover & Chill for 6 - 8 hours before serving.
   
8. Garnish each serving with some fresh raspberries & chocolate shavings.