Eggless Tiramisu Cake recipe | Easiest way to make Tiramisu without eggs!

Tiramisu cake

For the Cake :
Maida/ All Purpose Flour: 85 g/ 3/4th Cup
Cornflour: 1 Tbsp
Baking Powder: 1/2 Tsp
Baking Soda: 1/2 Tsp
Salt: a pinch
Vinegar: 1/2 Tbsp
Milk: 125 ml/ 1/2 Cup
Curd: 70 g/ 1/4th Cup
Sugar: 75 g/ 6 Tbsps
Oil: 50 ml/ 1/4th Cup
Vanilla Essence: 1 tsp

For the soak
Espresso: 1-2 shots
Water: 1/4 cup
Salt: a pinch

For the icing:

Dairy Whipping cream: 250 g
Mascarpone cheese: 350 g
Vanilla extract: 1/2 tsp
A pinch of salt
Icing sugar: 3 tbsp


Method:
• In a bowl, add milk and vinegar, stir them together and keep it aside.
• ⁠Preheat the oven at 180 C or 350 F, grease a baking tin and line it with parchment paper.
• ⁠In a separate bowl, add flour, cornstarch, salt, baking powder and baking soda and mix them well.
• ⁠In another bowl, add yogurt, oil, sugar and vanilla extract. Now, in that bowl sieve half of the dry ingredients mixture, and add half of the milk and vinegar mixture. Repeat the same process.
• ⁠Now add this batter to a greased cake tin lined with parchment paper for 30-35 minutes or until it is cooked through.
• ⁠Meanwhile, prepare the icing by adding all the ingredients(mascarpone cheese, whipping cream, vanilla extract, salt and sugar) and whip it with the help of an electric beater/whisk until it reaches stiff peaks. Make sure to refrigerate everything before whipping, and, refrigerate again after whipping.
• ⁠Once cooled completely(at least for 2-3 hours) cut the cake into 4 equal pieces, soak one layer with coffee from both sides and add the icing in between with the help of a piping bag. Repeat the process with all the layers, be generous with the soak. And, the last layer should be of the icing, next, dust some cocoa powder on top.
• ⁠Refrigerate for 2-3 hours and optionally cut the sides of the cake before serving. #tiramisurecipe