Eggless Tiramisu Heart Cake … delicate, delicious ♥ cake for V Day!
Eggless Tiramisu Heart Cake … .. gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It’s a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you’ll know what I mean!
The flavours inspired by the classic tiramisu, this eggless version leaves you wanting for more. With a base of an eggless coffee sponge, soaked with Kahlua & smothered in the smoothest set mascarpone cream with a surprise coffee cake heart at the centre, each bite is divine. This is my all time favourite kind of dessert!
Actually if you’ve been following my blog for a while, you will know that coffee in desserts is my favourite flavour ever. And if you are new, hello there, I absolutely love coffee. In desserts especially, I think coffee has immense possibilities and pairs beautifully with mascarpone, with chocolate, with coconut and Biscoff too. If you haven’t tried Biscoff, then you are definitely missing something!
Take my word for it, the Eggless Tiramisu Heart Cake is absolutely divine. It has a smaller heart insert, somewhat like an entremet that adds a really nice bite to the cake. That the hidden heart is also drizzled over with Kahlua just adds beautiful flavours to every spoonful. The smoothest mascarpone cream ever, sweetened gently with white couverture chocolate that smothers the cake is indulgent good. And yes, it’s heaven!
You need a little advance planning since the cake needs to set overnight. Other than that it’s quite a simple one bowl eggless cake. For the collar, I made folds on a mousse strip/acetate strip to snugly fit the heart. It took a little trial and error but once done it worked beautifully. You could probably set the cake in a heart mold if you like, else a silicon heart mold if you have one.
More COFFEE desserts
More BISCOFF desserts
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Tiramisu Heart Cake
Ingredients
- 105 g cultured buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- 1/2 tsp instant coffee powder
- 85 g all purpose flour/maida
Mascarpone filling
- 200 g cream / 25% fat
- 2 tsp agar agar
- 20 g sugar (to taste}
- 100 g white chocolate chopped
- 200 g mascarpone
- 25 g Kahlua {or a shot of strong coffee}
Cocoa powder to dust over
Instructions
Eggless coffee sponges
- Preheat the oven to 180C. Line a 6″ and a 4″ heart mold/tin with foil/parchment and grease lightly.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the tins {about 185g in the 6″ / 75g in the 4″ tin). Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Mascarpone filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth.
- Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness if required.
Assemble (see video}
- Secure an acetate sheet snugly around the 6″ heart shaped coffee sponge.
- Moisten with Kahlua/coffee. Pour over half the mascarpone filling. Place the 4″ sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with kahlua/coffee, then pour the remaining filling over to cover it completely.
- Place in the freezer for 3-4 hours until frozen, then gently peel off the acetate sheet. Leave to set in the fridge overnight.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
You May Also Like
Eggless Baked Lime Curd White Chocolate Pudding … Spring!
Dark Chocolate Caramel Oat & Almond Shortbread
