Tiramisu is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
But since we don’t eat half of the listed ingredients, I had to think of a new way for vegetarians to enjoy this delicious Italian dessert.
So instead of :
- Coffee: I used bamboo decaf coffee
- Ladyfingers: I used petite beurre cookies or spelt cookies
- and of course, I didn’t use eggs.
Ingredients
-
- 1 cup brewed bamboo decaf coffee(made of 1 cup hot water mixed with 2 tablespoons instant coffee)
- 2 tablespoons granulated sugar
- almond essence (optional)
- 1 cup mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 200gr Philadelphia cream cheese
- 1 cup heavy cream
- 1/3 cup granulated sugar
- about 200g cookies
Instructions
For coffee syrup: In a small bowl, combine hot decaf coffee, 2 tablespoons sugar, and 2 drops of almond essence. Mix until sugar dissolves. Set aside to cool.
For filling: In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and 1 pack of unsalted Philadelphia cream cheese. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipping cream into mascarpone in 2 additions until mixture is smooth.
Assemble it:
Dip the cookie very quickly ( 2 -5 seconds) into the decaf coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few cookies to fit them in the dish. Spoon half of the filling over the cookies and smooth the top. Repeat with the second layer of decaf coffee-dipped cookies, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
Wow, these are awesome recipes. Thank you so much🌹💝
Kewita en ik made this 2 days ago, its was delicious! thanks for the recipe