Eggless Tiramisu Inspired Cake ... everything you'd want in dessert!

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Eggless Tiramisu Inspired Cake – Coffee, Kahlua and mascarpone, everything you’d want in dessert if you love coffee! Those who’ve known me over the years, know my deep love for everything coffee. It’s been my first love forever and just a whiff of morning coffee is known to inspire me to create coffee based desserts! This eggless cake is the outcome of one such early morning whiff!

Hello there and a 1000 apologies for having gone missing. With the second wave of the pandemic ruthlessly sweeping across the Indian sub continent, it’s been a really traumatic ride. Waking up to precious lives needlessly lost every single day, there isn’t anyone who hasn’t lost a loved one and the news has been heartbreaking. Things are limping back to normal now, a new sense of normal. Slowly, so am I.

It’s been a rough last month with Covid 19. We had 50% of the family unwell, some close calls, but fortunately things are a lot better now. Trying to return to a new normal, constantly being careful, masks on, barely stepping out and life isn’t very easy. Well, I finally had a cup of coffee yesterday after absolutely forever, over a month actually, and it gave me deep comfort. One sip down I knew had to make a coffee cake.

Eggless Tiramisu Inspired Cake
sunflowers and coffee

Staying at home gives me time to experiment, think out of the box, also rethink simple recipes. The base, an eggless sponge recipe, for this cake is a simple, fuss free, one bowl recipe. I’ve made it sooooo many times, sometimes with small changes and I love how it works each time! At times I simply use everything out of the fridge when short on time. It still works.

I’ve tried it with different flavours too, and I can honestly say I’m loving it. Vanilla, coffee, chocolate, saffron all work beautifully and the sponge turns out quite airy and light, almost waiting for a filling or frosting to finish it up. The first version I’m sharing is this Eggless Tiramisu Inspired Cake with a coffee sponge.

Love how many avatars a simple cake can take, and this one turned out to be the perfect coffee lovers dessert! Such a simple one bowl fuss free recipe, and the filling turned out quite divine too! I spend my late evenings and early mornings thinking of how I can fiddle around with basic desserts to make them more interesting. This was one of them. The final look reminded me of Paris Brest once I was done with it, don’t you think?

Don’t forget to comment here or tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Find more EGGLESS recipes or COFFEE recipes here. And CHOCOLATE too♥

Eggless Tiramisu Inspired Cake

Eggless Tiramisu Inspired Cake … Coffee, Kahlua and mascarpone, everything you'd want in dessert if you love coffee. I love how many avatars a simple cake can take, and this one turned out to be the perfect coffee lovers dessert, simple & fuss free!

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Prep Time 15

Cook Time 30

Course Dessert

Cuisine Italian

Servings 4 people

Ingredients

Eggless Coffee Sponge

100 g buttermilk
30 g oil
65 g brown sugar
1 tsp instant coffee
1/2 tsp apple cider vinegar
1/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt
90 g all-purpose flour

Ganache

150 g cream 20% fat
140 g dark chocolate, chopped fine
1 tsp instant coffee

Mascarpone filling

150 g cream 20% fat
1 tbsp cornflour
1 tsp agar agar
40 g vanilla sugar {or plain}
1/2 tsp coffee extract
1 tbsp Kahlua {optional}
100 g mascarpone chilled

Instructions

Eggless Coffee Sponge

Preheat the oven to 180C. Lightly grease and line a 5" baking tin.
In a large bowl, whisk together the buttermilk, oil, brown sugar and coffee well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
Now sift over the plain flour and whisk in to mix.
Transfer batter to the prepared dish. Bake for approximately 30 minutes until the tester comes out clean.
Remove to cooling rack, demold after 10-15 minutes, then cool completely. Cut into 2 layers.
Using a 3″ cutter, gently cut a hole through the cake. Slice a 1/2″ slice of the cut out cake and return to the hole to make a base.
Moisten the base with Kahlua {optional}. See reels on @passionateaboutbaking {Alternatively use a strong shot of slightly sweetened coffee}.
Pipe ganache on the rim and top with the other later. Chill in freezer for 10 minutes until firm, then fill with mascarpone.
Return to freezer for 2 hours, else refrigerate overnight.
Pipe ganache on the top edge.

Ganache

Place the cream and chocolate in a bowl and place the bowl over a double boiler to melt.
Whisk until smooth then allow the ganache to rest until it reaches piping consistency.

Mascarpone filling

In a saucepan, whisk together the cream, cornflour, agar agar and sugar well. Simmer over low heat until it thickens slightly, stirring constantly, 3-4 minutes.
Take off heat and whisk in the extract, Kahlua if using, and mascarpone. If not using Kahlua, perhaps add a tsp of coffee powder. Cool to room temperature, whisking often.