No – bake & Egg-free
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 200gr crushed almonds
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
100 gram Liquid cream
500 gram Mascarpone cheese
160 gram icing sugar or confectioners sugar
200 gram Cream cheese
1 tbsp of fresh lemon zest
Prepare the base:
Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds
Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.
Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
In a large bowl, with a wire whisk, beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.
Put in the springform pan on top of the cookie base.
Allow setting in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate/mint or with fresh lemon slices if desired.
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.
- 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
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.
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!).