Alcohol Free and Egg-less Tiramisu

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Alcohol Free and Egg-less Tiramisu | Recipe Treasure

With New Year’s around the corner, I can’t just not ring it in without the help of dessert, now can I? That wouldn’t be too fair especially considering that it is my absolute favorite dessert. Being underage, I can’t exactly drink so this was the perfect vegetarian and virgin twist the classic Italian dessert, Tiramisu! The combination of creamy custard, strong coffee and moist cake is a gastronomic experience in itself which will leave you wanting more and more until you finish the entire tray!

Alcohol Free and Egg-less Tiramisu

By

Skill Scale: Moderate
Serving: 12-15
Cook Time: 2h 00 min

Ingredients

  • For cake:
  • milk - 1 cup
  • powdered sugar - 1 ½ cup
  • flour - 3 cup
  • sprite - 1 can
  • unsalted butter - 2 sticks
  • baking soda - ¼ tsp
  • baking powder - 1 tbsp
  • For custard:
  • milk - 1 quart + 1 cup, (use either 2% or whole; do NOT use skim milk)
  • vanilla custard powder - 1 cup
  • sugar - 1 cup
  • cream cheese - 8 oz softened original, (thawed)
  • cool whipped top - 8 oz
  • For coffee syrup:
  • 1 ½ cup - water
  • instant coffee powder - 1 tbsp
  • sugar - 1 tbsp
  • Optional:
  • Cocoa powder
  • Chocolate shavings

Instructions

Cake:

  • Preheat oven 350⁰ F
  • Thoroughly grease 2 9x13” cookie sheets
  • Melt 2 sticks of unsalted butter in a pan
  • In a big bowl, mix the sugar and milk together
  • Whisk both of the ingredients
  • Add the melted butter to the bowl and whisk
  • Set bowl aside
  • In another bowl, add flour, baking powder and baking soda and sieve the ingredients 2-3 times to incorporate air
  • Add the sieved flour, baking powder and baking soda to the bowl containing the sugar, milk and melted butter
  • Mix all of the ingredients together
  • Add a can of sprite to the bowl and thoroughly mix the ingredients and make sure you have a batter like consistency
  • Evenly pour the batter into the 2 greased cookie sheets and place in your oven on the upper-middle shelf
  • Increase the temperature to 400⁰F and bake for 10-12 minutes
  • When the cake looks golden, turn the oven off and leave the cake inside to cool for 15 minutes. **if the cake browns too much, then leave the cookie sheets inside but open the oven doors
  • After the cake has cooled for 15 minutes inside the oven, take it out and cool it on your counter top for 30 minutes-1 hour (depending on the weather) [See picture below]

Custard: (while the cake is being baked, you can make the custard)

  • Boil 1 quart of milk in a heavy-bottom saucepan
  • Keep the flame on low after boiling the milk
  • Mix 1 cup of milk and 1 cup of custard powder together and mix together until there are no lumps in the mixture
  • Add the custard mixture to the boiled milk and thoroughly stir together
  • Turn off the flame once it thickens and you see the custard forming
  • Add sugar to the custard and continue stirring for about 2 minutes. **If you add the sugar before you turn off the flame, there’s a high chance of the custard burning but if you add the sugar after you have turned off the flame, it easily dissolves due to the temperature of the custard
  • Set aside and cool completely for 30 minutes-1 hour [See picture below]
  • In a bowl, whisk the softened cream cheese and add to the custard
  • Mix properly
  • Add cool whipped top to the custard & cream cheese mixture using the cut-and-fold method

Coffee Syrup: (while the cake and custard are cooling, you can make the coffee syrup)

  • In a small pan, mix water, instant coffee powder and sugar together and boil
  • After boiling, set aside to cool

Assembling the dessert:

  • In a deep 9x13” tray, place the cake from the 1st cookie sheet. **If your cake is too big, cut the edges of both of the cakes to fit the tray accordingly
  • Evenly coat it with about ½ of the coffee syrup to keep it moist
  • Layer about ½ of the custard on top and spread evenly
  • Tap the tray to set the layers
  • Place the 2nd cookie sheet’s cake on top of the custard
  • Evenly coat it with the remaining coffee syrup
  • Layer the remaining custard on top and spread evenly
  • Tap the tray to set the layers evenly

Optional:

  • To decorate, dust cocoa powder onto the cake and sprinkle chocolate shavings
Print

Cake:

Alcohol Free and Egg-less Tiramisu - Cake | Recipe Treasure

Custard:

Alcohol Free and Egg-less Tiramisu - Custard | Recipe Treasure

Assembling the dessert:

Alcohol Free and Egg-less Tiramisu - Layers | Recipe Treasure

Alcohol Free and Egg-less Tiramisu | Recipe Treasure

Alcohol Free and Egg-less Tiramisu | Recipe Treasure

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