FOODIE WEEKEND - Eggless Tiramisu

Hello wonderful! Happy weekend and hope you all have some nice summer activities arranged for this weekend.  As for us here, we are going to spend time at home watching Olympic track and field events on television and cheer for our favorite team!

This week for Foodie Weekend I am going to share with you a simple tiramisu recipe.  When I say simple, it is really simple! This recipe today calls for no eggs.. yes, no eggs at all.  This is a great option for those who is a bit reluctant in using 'almost' raw eggs in a dish or for those who is allergic to eggs.  Besides being easy, this recipe takes about 15 minutes to prepare and is a great treat for that last minute lunch or dinner party!

Happy trying and buon apetito! 

Eggless Tiramisu

Ingredients
A pack of 20 savoiardi or lady finger biscuits
500 grms of mascarpone cheese
1 cup or 275 ml of whipping cream
Double shots of espresso (sugared) mixed with 
1/2 a cup of coffee (sugared) chilled
1/2 or 2/3 cups of caster sugar
Some cocoa powder for sprinkling
Shaved or chopped dark chocolate for sprinkling
1/4 cup of marsala wine or 2 teaspoons of dark rum (optional)

Method
In an electric mixer, beat the whipping cream until fluffy 
In a bowl, mix mascarpone cheese and sugar until smooth. If you are using the alcohol, this is the time to add it.
Fold in the whipping cream in the cheese mixture.

Lightly dunk savoiardi/lady fingers in the coffee and espresso mixture and

arrange them in a mold 

Cover the savoiardi with half of the cheese and cream mixture. 

Smooth with spatula.

Sprinkle the cocoa powder on top of the cheese and cream mixture.

Again repeat arranging coffee soaked savoiardi on top of the first layer

Followed by cheese and cream and cocoa powder.  Finally sprinkle the shaved/chopped chocolate on top and chill for at least a couple of hours before serving.

Note :
In traditional recipe, marsala wine is normally used.  
You can add more or less alcohol as desired.
Shaved chocolate is normally used in restaurants but in my house we prefer our chocolate on the chunkier side, hence chopped chocolate was used.
You can also substitute savoiardi/lady fingers with light pound cake, in-fact pound cake is easier to work with as you can cut into desired size and makes better looking tiramisu when sliced.