Eggless Chocolate Tart Cake … delicious holiday desserts

Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!

As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!

There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!

This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.

Buy my cookbook …. Passionate About Baking, Chocolate

That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.

It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Chocolate Tart Cake

Deeply delicious and very indulgent. Makes one 8″ tart cake
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake
Prep Time 15 minutes
Cook Time 45 minutes
4 hours
Total Time 5 hours
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 1 tsp coffee powder
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g plain flour

To moisten

  • 25 ml Cointreau

Chocolate filling

  • 150 g 25% fat cream
  • 150 g 54% dark couverture chocolate chopped

Topping

  • 75 g fresh strawberries
  • 1 tsp castor sugar
  • Strawberries mint, edible flowers to garnish

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
  • In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
  • Pour the batter into the prepared tin.
  • Bake for 30 minutes, until the tester comes out clean.
  • Cool completely, then demold the cake and place it upside-down on the serving platter.

Chocolate filling

  • Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}

Topping

  • Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.

Assemble

  • Moisten the cake with Cointreau or a simple sugar syrup.
  • Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
  • Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

Blueberry Cheesecake Tart – desserts that spell happiness!

Blueberry Cheesecake Tart … a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Tarts are easily the most underrated desserts, also quite easily the easiest desserts to make. There’s so much you can do with them, so many flavours and elements you can put together. and this tart’s no different.

It has a few of my favourite things – a quick, no bake biscuit base, a berry compote which adds deep flavour and colour, then a smooth vanilla bean cheesecake filling that covers the compote lusciously. That’s really all there is you need to do. Leave the tart to set and you have dessert!

https://passionateaboutbaking.com/foodpicturesPAB/2022/10/Blueberry-Cheesecake-Tart.mp4

Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

If you struggle to get a neat tart shell, then I have you covered. I have made tarts forever, and each time I learn something new. Head to the bottom of the post for a tart shell FAQ. Fell free to ask if you have any questions!

More BLUEBERRY recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Blueberry Cheesecake Tart

Here's a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!
Makes one 8" tart
Course Dessert
Cuisine American
Keyword cheesecake, cream, dessert, eggless, fruit, homemade, no bake, one bowl, simple, summer dessert, tart, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
6 hours
Servings 6

Ingredients

Tart base

  • 150 g digestive biscuits
  • 40 g clarified butter/ghee melted, cooled

Blueberry Compote

  • 225 g fresh/frozen blueberries
  • 50-65 g granulated sugar
  • Juice of 1 lime
  • 1 1/2 tbsp cornflour stirred into 2 tbsp water

Vanilla bean cheesecake filling

  • 225 g Amul Fresh cream / 25% fat cream
  • 2 tsp agar agar
  • 30 g sugar {to taste}
  • 100 g white chocolate chopped
  • 1/2 vanilla bean scraped {or vanilla extract}
  • 200 g cream cheese whisked, smooth

Instructions

Tart base 8”

  • Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
  • Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
  • Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Blueberry Compote

  • Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.

Vanilla bean cheesecake 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.
  • Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
  • Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.

Assemble See video

  • Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
  • Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
  • Demold, top with the reserved compote, fresh herbs, edible flowers etc.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Best Eggless Lady Fingers {egg free savioardi}

Best Eggless Lady Fingers or Eggfree Savioardi I’ve ever made, and believe you me, I’ve made several batches. These have turned out consistently good, are addictive to the bite, and are egg free!

Ladyfingers, or in British English sponge fingers also known in the Haredi Jewish community as baby fingers, are low density, dry, egg-based, sweet sponge cake biscuits roughly shaped like a large finger.

Wikipedia

I’ve been piping out batches of lady fingers for a long time, something I do on days when I have some spare time to experiment. It’s certainly not easy to get these fiddly little fingers looking nice and holding shape if you go egg free. They always taste good though, so there’s never been question of wastage!

They end up being dipped into my eggless lime curd, into melted Biscoff spread or then upcycled into trifles or a quick tiramisu.

I first made saviordi or lady finger biscuits way back in 2010 for a Daring Bakers challenge I co-hosted. If you’d like a recipe that uses eggs, this one was very good, a recipe from Cordon Bleu at Home. A few days ago something seemed to work with my eggless batch and I got the best lot I’ve ever made. I made a couple more batches and each has worked well, so here you go!

Most of my lady fingers do the disappearing act pretty soon after I bake them. A bite here, a nibble there, a dip perhaps and these light, airy sponge fingers are gone. I managed to sneak some into this eggless lime curd tiramisu though, a recipe I should share soon. It was divine!

Talking about eggless lime curd, it pairs just beautifully with the lady fingers. The recipe is simple and straightforward. I never did like the normal lime curd; it was always much too eggy for me. This eggless version is sunshine and I love everything about it. Of course I make it often, and the eggless lime curd makes for really delicious desserts!

You can find more EGGLESS recipes here!

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!

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Best Eggless lady Fingers {Savioardi}

A few days ago I made the best batch I've ever made. It's certainly not easy to get these fiddly little fingers looking nice and holding shape if you go egg free. These are egg free and turned out FAB!
Course Appetizer, Dessert, Snack
Cuisine Italian
Keyword baking, biscuit, dessert, eggfree, eggless, eggless baking, eggless lady fingers, eggless savioardi, lady fingers
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour
Servings 20 biscuits

Ingredients

  • 85 g unsalted butter softened
  • 50 g castor sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • 60 g cultured buttermilk
  • 130 g all purpose flour {plain flour}
  • Castor sugar for sifting over

Instructions

  • Draw margins on a sheet of parchment to get even size lady fingers. Turn it over so the lead pencil marking is not in contact with the batter. Place it on a baking sheet.
  • Fit a piping bag with large 1A round piping nozzle. You could just snip off an end to the desired cut if you don’t have a round nozzle.
  • In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
  • Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled and that’s ok.
  • Add all the flour together and stir with a spatula to get a smooth pasty dough. We're looking for a firm churro like dough that holds shape when piped out. If the dough is too runny and pipes out of the bag with no pressure required, you might need to add another tbsp of flour. On the other hand if it is too firm and tough to pipe out, please add a tsp of buttermilk at a time to loosen the dough.
  • Transfer the dough to the piping bag and gently pipe out 3″ fingers.
  • Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
  • Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
  • Preheat the oven to 170C for 20 minutes.
  • Bake the fingers for 18-20 minutes until light golden brown and firm to touch.
  • Once done, place the baking sheet on a cooling rack and allow to cool completely.
  • Store the fingers in an airtight container.

Angoori Kesari Gulab Jamuns … quick, fuss free festive desserts #HappyDiwali

Angoori Kesari Gulab Jamuns … most delicious, surprisingly easy and so fuss free, you’ll wonder why you never made these before! I’ve been making them for years and then I fell off my perch for a bit. The other day, clearing my pantry, I fund a bag of milk powder and before I knew it, we had the most delicious gulab jamuns.

What are gulab jamuns you might wonder? Some passionately call them Indian’s national dessert and they are truly loved across the subcontinent. They are a sweetmeat or mithai popular across the region and are usually made of khoya {milk solids}, plain flour and a leavening agent such as baking powder. They are basically deep fried dough balls that are dunked after frying into a warm rose flavoured sugar syrup and gently swell up absorbing the syrup and becoming soft and delicious. Plump too!

That’s the gist and there are several recipes to get there. Different regions have their own recipes and often ingredients differ as well. I make them with khoya/mawa {a local reduction of milk to give milk solids} as I did in the eggless baked Gulab Jamun Cheesecake, and with milk powder like my mother used to years ago.

Both work pretty well but I like the milk powder recipe better because the ingredients are easier to source and more predictable. The khoya/mawa can sometimes differ across brands and where you buy it from, is sensitive to temperature too.

I like to make the smaller gulab jamuns like these, called angoori gulab jamuns, angoor referring to grapes. These are much smaller than the normal gulab jamuns that you get at mithai shops and somehow feel a little more guilt free!

You can find more INDIAN INSPIRED recipes here!
You can find recipes with SAFFRON here.

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!

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Angoori Kesari Gulab Jamuns

Makes 18-20 small gulab jamuns
Course Dessert
Cuisine Indian
Keyword dessert, eggless, homemade, Indian dessert cake, no bake, saffron, simple, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 25 minutes
Servings 8

Ingredients

Saffron sugar syrup

  • 280 g sugar
  • 2 cups water
  • 5 green cardamom choti elaichi
  • Saffron strands
  • 1/2 lime juice of

Dough balls

  • 100 g milk powder
  • 60 g plain flour
  • 1/2 tsp baking powder
  • 25 g clarified butter/ghee
  • 50-55 g saffron infused milk infused overnight

Oil/ghee for deep frying

Instructions

Saffron sugar syrup

  • Make the syrup first and keep it warm.
  • Add the sugar, water, green cardamom, saffron strands and rose essence to a sauce pan and simmer gently until you get a sticky syrup but NOT a thick one string syrup. If the syrup feels sticky between your finger tips, it’s good to go. If the syrup gets too thick, the dough balls won’t be able to absorb it.
  • Keep the syrup warm while you make the dough.

Dough balls

  • Place the milk powder, plain flour, baking powder, ghee and 45g of the saffron infused milk in the jar of a hand blender. Process until you get a soft dough which comes together smoothly and pulls away from the sides. Add more saffron milk, a tsp at a time, if you need more to get a soft smooth dough.
  • You can even mix this together an a biwl, gradually adding the saafron infused milk and knead it, but the hand blender does a quicker, neater job.
  • Divide the dough into 18-20 grape sized small portions, bringing the dough together tightly by closing your hand into a tight fist, then rolling them while applying pressure to get neat, smooth little dough balls. They might look tiny, but they almost double in size after soaking in the syrup.
  • Heat the oil/ghee over a low medium flame until it’s hot but not smoking.
  • To check the consistency of the dough and heat of the oil, it's best to put one dough ball into the oil gently and deep fry it to check if the ball holds and doesn't split etc.
  • Once that is done, then fry the dough balls in one batch or two, depending on the size of the wok and quanitiy of oil.
  • Fry over a low medium flame, turning the balls with a slotted spoon often to get an even golden brown colour.
  • Once done, remove the balls to a deep dish and immediately pour over the warm saffron sugar syrup. Cover and leave the balls to absorb the syrup. It should take 3-4 hours.
  • Serve warm, at room temperature or chilled.
  • Note: You can add 1/4 to 1/2 tsp of rose essence to the dough if you like.

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … perfect for Diwali

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream …. sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now. The saffron pistachio flavours, kesar pista as popular locally, scream Happy Diwali!

It’s that time of the year on the subcontinent when the festival of lights is round the corner and everything is being spruced up, homes are being cleaned, desserts are being made. The saffron pistachio combination is one of our favourites in India, a quintessential pairing in desserts. It’s a beautiful way to uplift a dessert, both gentle flavours and both add special touch to dessert.

Saffron of course is special, the world most expensive spice, where a little goes a long way. Who would ever imagine that the stamen of a flower could work it’s magic so beautifully into dessert! It’s by far my favourite way to spice an Indian inspired dessert, and a little goes a long way.

I stumbled onto the idea of baking cupcakes in cups one day while rustling through my pantry looking for appropriate cupcake liners for this flavour profile. Nothing I had was a good fit, some too dark, others just meh! Clearing the counter a short while later, I was about to put away these little demitasse cups and it suddenly struck me! Cups and cupcakes, I’m sure they would work, and they absolutely did!

I fell in love with the idea of literal cupcakes, something quaint as it is charming. Demitasse cups are smaller cups used to serve espresso and these turned out to be the perfect fit. Try them for a high tea, for an after dinner treat or for a Diwali gift. I think they look pretty special.

The cupcake recipe is one I’ve shared earlier but I’ve simplified it even more now so I thought I’d share it again. What’s not to love about a simple ingredient, hand mixed one bowl recipe that turns out amazing cupcakes! And the best thing is that you can do these in any flavour. Think coffee with a chocolate frosting, think tiramisu cupcakes, think vanilla salted caramel cupcakes, orange and strawberry ...

As for the buttercream, it’s also an upgrade from the one I’ve used in the past. This is a simple 3 ingredient buttercream, a no fail recipe. It works every time and is finger licking good. I like to pipe it on a little while before serving the cupcakes as it is addictive at room temperature. They keep beautifully piped in the fridge too and will taste best if you leave them at room temperature for 30 minutes perhaps to allow the buttercream to soften a little.

You can find more INDIAN INSPIRED recipes here!
You can find recipes with SAFFRON here.

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!

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Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes
Course Dessert, Snack
Cuisine British
Keyword baking, cream, dessert, eggless, eggless baking, Indian dessert cake
Prep Time 10 minutes
Cook Time 15 minutes
30 minutes
Servings 4 cupcakes

Ingredients

Saffron Pistachio Cupcakes

  • 120 g thick yogurt
  • 75 g vanilla sugar
  • 50 ml light olive oil
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp baking powder
  • Pinch of salt
  • Generous pinch saffron
  • 110 g plain flour/maida
  • 2-3 tbsp pistachios chopped

Saffron Buttercream

  • 100 g unsalted butter room temperature
  • 80 g condensed milk
  • Few strands saffron

Instructions

Saffron Pistachio Cupcakes

  • Preheat the oven to 180C
  • Lightly grease 4-6 teacups/demitasse cups with oil. I used a mix of sizes.
  • Sift together the flour, baking powder and salt. Stir in saffron and pistachio. Reserve.
  • Whisk together the yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking powder, baking soda and apple cider vinegar.
  • Stand for 5 minutes, then whisk in the saffron, flour and chopped pistachios.
  • Divide between cups and bake for 15-18 minutes until risen and light golden brown/until a tester comes out clean. Remove to cooling rack and allow to cool.

Saffron buttercream

  • With an electric hand beater, beat the butter for 5-6 minutes until smooth and fluffy. Add the condensed milk and saffron and whip until smooth. Transfer to piping bag fitted with star nozzle and pipe over cooled cupcakes.
  • Garnish with pistachio slivers, saffron strands and rose petals.
  • Taste best same day when the frosting is fresh, light and fluffy.

Two Ingredient Mascarpone from scratch, the joy of small things

Two Ingredient Mascarpone from scratch … why buy expensive tubs of mascarpone when all you need is two staple ingredients and a little planning, oops time! This recipe is truly the joy of small things. It reminds you how so little can yield so much!

As you can see above, I use mascarpone in my desserts very often. Mascarpone is a soft cheese of Italian origin best known as the star ingredient in tiramisu. It’s also great as frosting or filling in cakes, in trifles and parfaits, in cheesecakes, sometimes to make panna cotta. Tiramisu is one of my all time favourite desserts, and in turn, mascarpone is my favourite soft cheese.

Coffee in desserts is my pet flavour so it comes as no surprise that I do a whole lot of tiramisu inspired desserts from time to time. My version of the tiramisu now without the zabaglione to keep it eggfree. It’s not traditional but it’s pretty darned delicious and I thank mascarpone for it!

Its sweet, buttery, rich and smooth feel is sometimes all you need to take a tea cake from simple to special. That good! The Eggless Saffron Pistachio Cake above is one such example. Mascarpone is also great in savoury options as well … think pasta, dips, salad dressings, soups and sauces etc. The good thing is that it keeps well for a week refrigerated, so it’s quite handy to have on hand.

I began making mascarpone at home in 2009, one of the simplest and probably cheapest ways to make this soft cheese. If you check this post here, I explored a slew of soft cheeses here – mascarpone, cottage cheese, quark, ricotta etc. Mozzarella was the only one I found cumbersome and that was the one I abandoned.

I have always used mascarpone a lot. Somewhere along the way, commercial mascarpone became available quite easily here on the sub continent, life got busy, I got lazy and I began buying an odd tub here and there. Was the silliest thing ever and a right royal waste of money. I had time last week to finally make a couple of batches and I can honestly say I really enjoyed the process , or the little there is to making it.

When I compare it to commercially available mascarpone, homemade mascarpone has the good old taste from the old times. You can feel it clean, fresh and no aftertaste, just as mascarpone should be. No stabilizers, additives etc, just like it should be.

Traditionally, mascarpone is made out of heavy cream of at least a 36% fat but I’m using a relatively low 25% fat cream since that’s all we get here easily. It still yields quite a nice firm mascarpone but feel free to use heavy cream if you can lay your hands on it.

The process is as simple and straightforward as can be. The idea is to heat the cream to around 85C. If you don’t have a candy thermometer, then watch for little bubbles to show up around the bottom edge, a slight escape of steam. That is a good indicator that the cream is hot enough to add the lime juice. Adding lime juice to warm cream helps it coagulate and thicken. Stir for a few minutes and take off heat. After that it’s pretty much resting it, then straining it overnight to remove the excess liquid. Plan 24 hours in advance because an overnight rest is key.

You can find more dessert ideas with mascarpone here.

You can find Tiramisu & Tiramisu inspired desserts here.

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!

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Two Ingredient Mascarpone From Scratch

Why buy expensive tubs of mascarpone when all you need is 2 ingredients and a little planning, oops time! This recipe is truly the joy of small things. It reminds you how so little can yield so much!
Course Dessert
Cuisine Italian
Keyword cream, dessert, eggless
Prep Time 5 minutes
Cook Time 20 minutes
12 hours
Servings 700 g

Equipment

  • 1 saucepan
  • 1 Large pan large enough to fit the main saucepan like a bain marie
  • 1 spatula
  • 1 Cheesecloth
  • 1 Sieve/colander
  • 1 Large bowl to hold the sieve
  • 1 Plate to cover the cheesecloth in the sieve

Ingredients

  • 1 litre cream / 25%-30% fat cream I used Amul Fresh Cream
  • 1 lime, juice of

Instructions

  • Pour the cream into a large vessel and place over water in a pan. It's ok if the base of the vessel touches the base of the pan.
  • Simmer over low to medium heat until the cream warms to about 80C or small bubbles can be seen coming up the sides.
  • Add in the lime juice and stir well. The cream will begin to thicken. Stir well until the cream looks thick, then take it off the heat.
  • Leave the cream to cool for about an hour, then refrigerate for 3 hours.
  • Line a strainer with cheesecloth and place it over a large bowl. Turn the cooled thickened cream into the cheesecloth, bring the ends of the cheesecloth together and tie the mouth. Cover it and refrigerate overnight.
  • Discard the liquid from the bowl or use it in a smoothie etc. The mascarpone is ready for use.

Notes

I usually add 1 tbsp icing sugar and a dash of vanilla extract for every 150-200g of mascarpone. Cream of a higher percentage will yield a firmer mascarpone.

Once you have a nice bowl of mascarpone ready, here are a few ideas for dessert!

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!
Check out this recipe
No bake Mango Mascarpone Tart
When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Check out this recipe
Strawberry Almond Roulade with a Burnt Honey Mascarpone
Life is sweet, made sweeter with honey. Strawberry Almond Roulade with a Burnt Honey Mascarpone to make things even sweeter! This roulade also turned out great, the burnt honey mascarpone adding special flavour. If you don't have time to make the burnt honey, you can always use the honey as is, adjusted to taste.
Check out this recipe
Eggless Raspberry Vanilla Bean Cake
Delicate, calming and deeply indulgent, this is a special cake for October!
Check out this recipe
Eggless Tiramisu Chocolate Tart
Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.
Check out this recipe

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