But I scoured the internet for non-alcoholic versions but they kind of put me off because they used raw eggs in the custard mixture... Dont like the concept of raw eggs...and plus it seemed too tedious and time consuming.
And I am all for making my recipes as simple as possible please!
another hitch being that where we live- a thing like mascarpone cheese is not available... so the next best alternative is cream cheese...
And why not a home made version if you have the time?
so this recipe is without alcohol... without raw eggs custard, and has home-made cream cheese instead of the exotic Mascarpone cheese!
So without further ado... here is my version of virgin Tiramisu!
Basic chocolate sponge cake cut into fingers if serving in small glasses other wise slice it into two equal layers.
3 tsp instant coffee powder
3 tbsp sugar
1 cup water
1 cup packaged cream cheese *see note at the end on how to make home-made cream cheese
7 tbsp icing sugar
1 cup whipping cream
1 tsp vanilla essence
For the topping/garnishing:
4 tbsp cocoa powder
1- Cut the chocolate sponge cake into fingers if serving in small glasses other wise slice it into two equal layers.
2- Heat the water till boiling point and dissolve the sugar in it. Add the coffee powder and let it cool.
3- Toast the cake fingers in the oven for 10 minutes at 160 C. Keep aside.
4- Whip the cream with the icing sugar and vanilla essence till stiff peaks form.
5- Beat the cream cheese separately and then combine the two (whipped cream and cream cheese) gently.
6- Layer the base of the serving dish with the half-layer of chocolate cake.... soak it in half the coffee mixture. In case you are serving in individual cups/glasses, layer it with the cake sticks and then soak for a minute.
7- Layer on the whipped cream+cream cheese mixture, then add the soaked cake sticks layer and then finish with the cream layer.... You might have to increase the layers if serving in individual glasses.
But it should finish with the cream layer... smoothed out with a spatula.
8- Chill the Tiramisu in the fridge for minimum 6 hours or preferably overnight.
9- Just before serving, sieve on the cocoa powder and garnish with chocolate curls.
For home made cream cheese: (taken from Tarla Dalal)
Boil 2 litres of whole milk... add 2 tbsp of lemon juice to the milk at boiling point, switch off the heat and keep aside for 2 minutes. Stir the curdling milk and then leave again for 2 minutes, till the milk is completely curdled. Drain all the water of the curdled milk or paneer through a muslin cloth and squeeze it to completely drain the water.
Add the paneer (curdled milk) to a mixie... add 2 tbsp milk and blend to a smooth paste.
Strain it through a sieve again to get an absolute smooth mixture and your cream cheese is ready to be used as required.