Eggless Tiramisu

About Eggless Tiramisu

Ingredients

• Eggless sponge cake 4 round slices
• Milk 3 cups
• Castor sugar ¼ cup
• Custard powder 2 tbsps
• Instant coffee powder 2 tbsps
• Hung yogurt 4 tbsps
• Whipped cream 3 tbsps
• Fresh mint sprigs 1
• Cocoa powder 2 tbsps to sprinkle

How to Make Eggless Tiramisu (Stepwise Photos)

Method

1. Boil milk in a non-stick pan, add castor sugar and mix till the sugar dissolves. Mix custard powder with some cold milk in a small bowl till no lumps remain. Add this mixture to the boiling milk and mix well, and cook on medium heat till the mixture thickens. Take the pan off the heat, transfer into a mixing bowl and let the custard cool down to room temperature.
2. Heat 2 tbsps water in a small non-stick pan, add coffee powder and mix well to make a concoction.
3. Take hung yogurt in another bowl, add whipped cream and mix well. Add this mixture to the custard mixture and mix well. Put this mixture into piping bag and chill in the refrigerator.
4. Place a cake slice at the base of a serving bowl. Soak it with some coffee decoction. Pipe the chilled custard mixture over it till the bowl is half filled. Repeat these layers till all the cake slices and custard are used up.
5. Keep the bowl in the refrigerator to chill.
6. Dust some cocoa powder on top just before serving.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps