Tag: eggless baking

The Secret To My Cavity Cake … the only kind of cavity you’re going to love!

The Secret To My Cavity Cake; here’s how I make it! This is for all those who have messaged me and waited patiently for a video on how I made the cavity I’m addicted to making, that fun idea that came to me a while ago. Quite a genius idea if I may say so myself ♥!

https://passionateaboutbaking.com/foodpicturesPAB/2022/07/Chocolate-Vanilla-Strawberry-Jelly-Cavity-Cake.mp4
The Secret To My Cavity Cake

What is a cavity cake you might ask? It’s a term I coined! Think of it as the opposite of an entremet perhaps, a cake with a filling vs a cake in a filling. It’s a fun concept, much simpler than you can imagine and it works well with all cakes, with eggs or eggless. It’s a simple technique if you watch the video, and the result is quite neat.

Cavity cakes are colourful, they are fun, they offer a great surprise when you slice them AND they’re simple! Oh and of course they’re a great change from the same old boring cakes we see everyday..

Think about it – colours, layers, flavours, textures – if you can think it, you can do it!.

While thinking of different ideas for my feed on Instagram, I came up with this idea one day, not sure if it would work. Stamped out the centre of an eggless cake with a slightly smaller steel cutter and I thought that was quite neat. Now for the base. I sliced a layer of the stamped out bit and voila, a cavity cake was created. Just a couple of graded steel cake rings is what I needed!

Mango Saffron Shrikhand Cavity Cake was the first cavity cake I ever made, and it was love at first bite! This wasn’t just a simple layered cake. This delicious eggless cake had a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just meant more deliciousness in every bite!

The first time I posted a cavity cake on Instagram, it caused much happiness and a bit of a stir among my followers. To be honest, the level of interest caught me off guard. I was flooded with questions both on the post and in direct messages.

Each time I shared a new cavity cake there was renewed interest, more questions, requests for a how to cut such a neat cavity video etc. It was time to shoot The Secret To My Cavity Cake and here it is on the blog. It’s been recreated several times, with cakes with eggs and without and the feedback has been great.

It’s always nice to get feedback and it’s mostly been around two things – how easy the process is after watching the video, and what a surprise everyone got when the first slice was cut! I agree. Each time I slice a cavity cake, I’m wait eagerly to see the inside, the cavity. It’s always fascinating, the only kind of cavity you’re going to love!

I’ll share this delicious version of the cavity cake next week, so please stay tuned! It’s a layered cake. Three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks. Can’t wait to share it!

Do check out several different versions on my reels on Instagram, a few here on the blog.

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Not Quite Anzac Cookies .. wholesome, eggless oat & walnut cookies

Not Quite Anzac Cookies .. wholesome, eggless oat & walnut cookies. Sweet, chewy inside, crisp on the outside, deliciously addictive biscuits… have I tempted you yet? This eggless cookies recipe is a variation on the immensely popular Anzacs, cookies that originated sometime during World War I, and are associated with the Australia New Zealand Army Corps.

I began making Anzac cookies years ago almost similar to the celebrated and much loved Anzacs but for the coconut. The cookies have been made over and over again, just so many times that the eggless cookies recipe has evolved into something else. There’s another version you see below, the Eggless Wholegrain Almond Jaggery Oat Cookies.

Most of my twists to the recipe have seemingly lost the characteristic Anzac Cookie-ness … no coconut for one, yet they are deliciously addictive bites. They disappear fresh out of the oven, calling your name as you pass by!

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. You can read more about their origin and history here. A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.

This current version of eggless Anzac Cookies is nom nom nom good, a little guilt free too! I can have nibble them all day long. They are nice, chewy if you like them them that way, and crisp if you bake them longer! I love the flavours trapped within – brown sugar and butter create some delightful butterscotch like magic.

Walnut meal adds yummy taste, while whole rolled oats roughly ground make for great texture. Any cookie recipe that uses loads of walnuts is one I love because walnuts are my favourite tree nut and you’ll see me use them often!

More COOKIE recipes here, recipes that use WALNUTS here, and recipes that use OATS here!

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

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Not Quite Anzacs

This eggless cookies recipe of Anzac Cookies is nom nom nom good! They are nice, chewy if you like them them that way, and crisp if you bake them longer! I love the flavours trapped within – brown sugar and butter create some delightful butterscotch like magic, while walnuts and oats lend it great texture!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 15 cookies

Equipment

  • 1 blender/nut grinder
  • 1 stand mixer or large bowl and electric hand mixer
  • 1 Oven
  • 2 cookie tray2
  • 1 cookie scoop or tablespoon measure

Ingredients

  • 100 g clarified butter/ghee room temperature
  • 85 ml golden syrup
  • 1 tsp baking soda
  • 50 g castor sugar
  • 50 g brown sugar
  • 115 g plain flour
  • 100 g walnuts
  • 100 g whole rolled oats

Instructions

  • Preheat the oven to 150C
  • Run the walnuts in the processor with the flour until you get a fine-meal. Turn into a bowl, then grind the whole rolled oats roughly. We aren’t looking for flour, just a small grind. That gives you good texture.
  • Add the butter, golden syrup and sugars to the bowl of a stand mixer {or a large bowl} and whisk until fluffy. Add the remaining ingredients and mix well. The dough will be a little stiff.
  • Drop a tablespoon or cookie scoop of dough on parchment lined cookie sheets, flatten with the tines of a fork. {I rolled the dough into balls, flattened them slightly with the palm of my hand, and then further flattened them by pressing down with a fork.}.
  • Bake for 15-20 minutes until golden brown.
  • Leave to cool on cookie sheets for 5 minutes {they are quite tender when they come out of the oven}, shape them gently if you'd like to {see below in Q&A}, and then transfer on racks to cool completely.

Is clarified butter you use the same as ghee, the staple Indian kitchen ingredient?

Yes, absolutely. Use the brand that you like, else use a home made ghee. It might not be a normal baking ingredient, but trust me with this. I love the flavour it adds, and I find ghee easier to use than butter, especially in summer. For me, that it is stable at room temperature and doesn’t soil is one less thing to store in the fridge.

Can I use butter instead of clarified butter/ghee?

Yes of course.

How do you get the cookies round and uniform?

Use a round cookie cutter to shape the cookies while warm and soft , swirling the cutter around the cookie to gently bring it into shape. This takes a few seconds but is a great hack for uniform cookies.

My cookies are too soft even after they have cooled completely?

Return the tray to the oven for another 5-7 minutes at 150C. Keep an eye on the cookies to ensure they don’t get too brown.

Eggless Baked Mango Swirl Cheesecake … no cream cheese mango cheesecake!

Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!

I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.

I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.

You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.

And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!

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

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Eggless Baked Mango Swirl Cheesecake

Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake
Course Dessert
Cuisine American
Keyword baking, dessert, eggless, eggless baking, eggless cake, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Servings 6 people

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 25 g walnuts
  • 55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm

Cheesecake batter

  • 400 g hung curd/yogurt {from 800g store bought yogurt}
  • 250 g Amul Fresh cream/20% fat cream
  • 396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
  • 1 tsp vanilla extract
  • 2 1/4 tbsp cornflour

Mango swirl sauce {Makes 150g}

  • 130 g mango puree strained
  • 25 g sugar
  • 1 tsp cornflour
  • 1 tbsp sweetened condensed milk
  • 1 tbsp ghee

Instructions

Biscuit base

  • Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
  • Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
  • Turn into the tin & pack firmly to make a base.
  • Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.

Cheesecake batter

  • Lower the oven temperature to 150C.
  • Place the hung yogurt in a large bowl & whisk well until smooth.
  • Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
  • Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
  • Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
  • Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
  • Gently demold. Top with piped cream, mangoes etc.
  • Serve extra mango sauce on the side.

Mango swirl sauce

  • Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.

Video

    1. What kind of tin do I bake the cheesecake in?

      A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
      My baking resources on Amazon

    2. How to get a clean release from the tin?

      Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.

    3. Is a water bath/bain marie necessary while baking a cheesecake?

      Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.

    4. My cheesecake is overbrowned on the surface!

      First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    5. How to get a pretty surface for a baked cheesecake?

      Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.

    6. What does leave the cheesecake to cool in the oven mean?

      Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.

    7. How to get clean edges while demolding the cheesecake?

      Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
      Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.

    Eggless Baked Cream Cake … delicious with that layer of cream baked in!

    Eggless Baked Cream Cake … a cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level. Also, it’s very pretty, a nice bake for Easter.

    It’s taken me a bit to find a good crumb for an eggless pound cake, and I love the way this turned out. Other than easy and moist, it’s very flavourful and has a very satisfying feel to it. It’s a great cake to make now, for Spring, Easter or summer!

    Importantly, as with most bundt cakes, this one leaves the tin well every time I’ve made the recipe, though I’ll have to be grateful to this Nordic Ware tin for that! Great quality, professional bakeware is key to clean release from bundt tins and never lets me down!

    It’s a simple, one bowl recipe and I hope you enjoy making it. You could always do a half recipe in a smaller tin if you please. Might work well in a round, springform tin too. I’ve did a similar Eggless Saffron Thandai Cream Cake last year in a smaller tin with baked cream, and that turned out great too, one that The Bake Feed shared on their Instagram handle recently.

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

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    Eggless Baked Cream Cake

    A cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level!
    Course Dessert, Snack
    Cuisine American, British
    Keyword baking, cake, dessert, eggless, eggless baking, eggless cake, eggless layered cake, homemade, one bowl, simple, sweet, vegetarian
    Prep Time 20 minutes
    Cook Time 1 hour 13 minutes
    Servings 10 people

    Ingredients

    Eggless vanilla pound cake

    • 100 g clarified butter /ghee melted, cooled
    • 50 g oil
    • 300 g castor sugar
    • 1 tsp vanilla extract
    • 175 g thick yogurt
    • 2 tbsp corn flour
    • 1¼ tsp baking powder
    • ½ tsp baking soda
    • Pinch salt
    • 290 g all-purpose flour
    • 240 g buttermilk

    Vanilla cream filling

    • 300 g Amul Fresh cream/ 20% fat
    • 100 g milk
    • 2 1/2 tbsp cornflour
    • 50 g sugar 1 tsp vanilla extract

    Chocolate glaze

    • 100 g dark chocolate chopped
    • 30 g unsalted butter
    • 1 tbsp honey

    Instructions

    Eggless vanilla pound cake

    • Preheat the oven to 180c. Lightly grease & flour a 12 cup Bundt tin. I used @nordicwareusa, it never fails.
    • Place the ghee, oil, sugar & vanilla in the bowl of a stand mixer/or a large bowl & whisk on medium high speed until well mixed. Add the yogurt, cornflour, baking powder, baking soda & salt. Whisk again, scraping the sides down a couple of times.
    • Add the plain flour with buttermilk & whisk until smooth.
    • Pour about 520g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm & light brown.
    • Take out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
    • Cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired.

    Vanilla cream filling

    • Whisk all the ingredients together in a heavy bottom saucepan until smooth. Simmer over low heat, STIRRING CONSTANTLY, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
    • Note: I now make this in the microwave at 30 second intervals, whisking well after each heating, until the edges begin to thicken.

    Chocolate glaze

    • Place all the ingredients in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature before using.

    Video

    4 Ingredient Fudgy Chocolate Brownies – Eggless & Gluten-free. Simple, one bowl deliciousness

    4 Ingredient Fudgy Chocolate Brownies are just as simple as they sound, possibly simpler! Fudgy, eggless, whole grain, one bowl, handmixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.

    Small batch brownies are always fun and these are no exception. They are also super quick and super yum! Using just a clutch of ingredients, they go into the oven in under 10 minutes, and bake up in 15, shiny top and all! Easy enough for kids to make, these 4 ingredient brownies are deep, fudgy and quite addictive.

    I barely ever use millets as they are unfamiliar territory, yet I had a bag on hand and thought I’d experiment with brownies since they are usually quite forgiving. I used sorghum flour or jowar ka aata here and they turned out just divine. Who would have thought that just a handful of ingredients can yield such deliciousness?

    Dark chocolate, condensed milk, millets and baking powder with optional add ins of walnuts, chocolate chips is all these took. It’s always magical when simple everyday pantry staples can give so much joy!

    Let them cool a little before slicing and devouring them. Each bite is deep, delicious, fudgy and satisfying. Make sure you use a dark, good quality chocolate to enjoy these.

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

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    4 Ingredient Fudgy Chocolate Brownies – Eggless & Gluten-free

    Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
    Course Dessert
    Cuisine American
    Keyword baking, brownies, chocolate, dessert, eggless, eggless baking, eggless cake, gluten free, glutenfree, simple
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4 people

    Equipment

    • Oven
    • 6" square baking tin {loose bottom}
    • Bowl
    • whisk
    • Offset spatula

    Ingredients

    • 140 g 52% dark chocolate melted
    • 200 g sweetened condensed milk
    • 40 g sorghum flour/jowar aata
    • 3/4 tsp baking powder

    Add ins

    • 30 g walnuts chopped {optional}

    Topping

    • Walnut halves chocolate chips

    Instructions

    • Preheat the oven to 180C.
    • Line and lightly grease a 6″ square baking tin.
    • Place all the ingredients in a bowl and mix until smooth.
    • Transfer immediately to prepared tin, level out and top with walnut halves and chocolate chips if desired.
    • Bake for about 15 minutes until the top is glossy and firm.
    • Cool completely for about an hour before cutting.

    Video

    Eggless Tiramisu Inspired Cake … everything you’d want in dessert!

    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.

    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♥

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    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!
    Course Dessert
    Cuisine Italian
    Keyword baking, cake, chocolate, coffee, dessert, eggless, eggless cake, eggless layered cake, homemade, one bowl, simple, sweet
    Prep Time 15 minutes
    Cook Time 30 minutes
    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.

    Video

    Eggless Tiramisu Inspired Cake… Coffee, Kahlua and mascarpone, everything you’d want in dessert if you love coffee! (Recipe on @pabrecipes.)

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