Eggless Tiramisu Recipe | How to Make Eggless Lady Fingers Biscuits

EGGLESS TIRAMISU | HOW TO MAKE EGGLESS LADY FINGERS BISCUITS – I did an eggless tiramisu before sometimes last year, and it was stated “eggless” tiramisu. I apologise for I made an error because apparently I just found out that all the lady fingers that are available at the store are not eggless. So that was what I used, although the fillings was done without eggs. So this is a remake version of eggless tiramisu, and in this recipe I assure it’s 100% eggless as the lady fingers are homemade, not from the store. So here you go again, eggless fellow friends. I skipped the alcohol for this one. I hope you’ll be inspired with this recipe. Enjoy!

Ingredients:
Eggless Lady Fingers Biscuits – 20-24 pieces
250g (2 cups) plain flour
1/2 tsp baking powder
½ tsp salt
120g (1/2 cup) unsalted butter
100g (1/2 cup) sugar
125ml (1/2 cup) milk + 1 tbsp vinegar
1 tsp vanilla
superfine sugar for sprinkling

Fillings
230g (1 cup) whipping cream
70g (1/2 cup) powdered sugar
250g (1 cup) mascarpone cheese
50g (1/4 cup) castor sugar
1 tsp vanilla extract
1 tbsp gelatin
2 tbsp cold water
5g (1 tsp) espresso coffee + 1 cup hot water
1 tbsp of cocoa powder for sprinkling

Garnish with mint leaves

Instructions:
For Lady Fingers Biscuits (Eggless)
1. Preheat the oven to 180˚C (160˚C Fan/350˚F). Lay the baking pan with parchment paper.
2. Sift the flour and baking powder. Beat butter and sugar until light and creamy.
3. Add the vanilla, buttermilk and flour and lightly beat to mix in.
4. Spoon into a piping bag and pipe out 3" long fingers. In this case, I pipe slightly shorter because of my pan size.
5. Bake in the oven for 10-12 minutes.
6. As soon as you take them out, sprinkle some caster sugar on them. For the

Fillings
7. Add the whipping cream in a large bowl. Add the powdered sugar gradually. Whip or beat it until stiff peaks form. Refrigerate it while preparing for the next ingredients.
8. In another large bowl, add in the mascarpone. Beat it so that it’s creamy and soft. Add in the sugar gradually. Continue mixing it until well combined. Set it aside.
9. In a small pot, add in gelatin and cold water. Stir well and let it rest for about 5 minutes. Over a low heat, melt the gelatin. Set aside for cooling.
10. Fold in the chilled whipped cream into the mascarpone cheese. Add the melted gelatin and fold in.

Assembling the Cake
11. Pour the espresso coffee into a plate. Dip the lady fingers into the espresso. Once it’s fully soaked, transfer it onto the pan. Lay them nicely so that the bottom of the pan is covered. Sprinkle some cocoa powder on the surface.
12. Pour the cheese cream mixture onto the first layer of lady fingers. Level the surface with a spatula.
13. Repeat step 11 and 12 for another layer.
14. Once the layers have been achieved, refrigerate the cake for at least 4 hours or overnight for best results. In this case I did it overnight.
15. Sprinkle cocoa powder on top of the cake and garnish with mint leaves (optional).
16. Cake is ready to serve.

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