Hearty Eggless Tiramisu   Leave a comment


200 gm Fresh Cream
1 Tsp Vanilla Essense
1 Tbsp Powdered Sugar (or 2 tablets Sugarfree)
1 ¼ Tbsp Rum or Brandy
1-2 Tbsp Cocoa Powder
½ Cup Water
2 Tsp Instant Coffee
3 Tbsp Sugar (or 6 tablets Sugarfree)
3 Tsp Vanilla Custard Powder
2 cups Milk
3 Tsp Gelatine (dissolved in ¼ cup Warm Water) (Optional)
1 medium sized Vanilla Sponge Cake

-: Recipe :-

  1. Mix Custard Powder with ½ cup cold Milk.
  2. Boil remaining milk and 1 Tbsp Sugar and add the custard mixture. Cook till 2-3 minutes as the mixture thickens. Remove from heat and add gelatine solution. Cool and chill in the freezer.
  3. Chill the cream along with bowl and mix with Essense, 1 Tbsp Brandy/Rum and powdered sugar.
  4. Whip it using hand blender till soft peaks are formed. Beat it more using a spoon till firm peaks are forms and stop as soon as whipped cream shows granularity. Put Cream in Freezer to chill.
  5. In the whipped cream, pour the custard mixtured and fold the cream over it.
  6. Boil water and add coffee and 2 Tbsp sugar. Remove from fire and add ¼ Tbsp Brandy/Rum. Cool to room temperature.
  7. Cut the sponge cake into flat cuboidal fingers.
  8. Take a shallow serving dish and place half the fingers (soaked in coffee for 1-2 seconds) in the dish to completely cover the bottom.
  9. Pour half the cream mixture over the cake and another layer of soaked cake fingers and cream.
  10. Chill in freezer for 10-15 minutes and take it out.
  11. Level the top and sift cocoa powder using a fine seive to completely cover the top.
  12. Let it set and cool in fridge for about 3-4 hours and Enjoy the Ultimate Experience 🙂
-: Pics :-

Posted July 17, 2011 by Rahul in Italian, Recipes

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