Eggless Tiramisu Dessert Box
An eggless take on this classic Italian dessert. With eggless lady fingers from scratch, each bite is heaven! Two 4" X 4" dessert box
Ingredients
Lady fingers
- Makes 16-18 fingers {Need 1/2 batch for this dessert}
- 85 g unsalted butter softened
- 50 g castor sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 60 g buttermilk/chaach
- 130 g all purpose flour {plain flour}
- Castor sugar for sifting over
Coffee syrup
- 50 ml strong coffee
- 1 tbsp brown sugar
- 15 ml Kahlua {optional}
Cream
- 150 g 25% fat cream chilled
- 3-4 tbsp icing sugar
- 250 g mascarpone {or cream cheese} chilled
- 1/4 tsp vanilla extract
Cocoa powder to sift over
Instructions
Lady fingers {see blogpost for detailed recipe}
- Fit a piping bag with large 1A round piping 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.
- 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.
- Transfer the dough to the piping bag and 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 17-18 minutes until light golden brown and firm to touch. Cool completely on a cooling rack.
Coffee syrup
- Stir the sugar into hot coffee. Cool. Stir in the Kahlua if using.
Cream
- Whip the cream and sugar at high speed until lightly whipped.
- If using mascarpone, whip until smooth, then mix into cream until just mixed in.
- If using cream cheese, whip the cream cheese until smooth, then whip it into the cream to desired consistency.
Assemble
- Line the base of your dessert box with lady fingers. Moisten generously with the coffee syrup.
- Pipe over the cream, top with more lady fingers and repeat.
- Refrigerate for about an hour or two.
- Sift over with cocoa powder.