Easy No-Egg Tiramisu

Ladyfingers

Preheat the oven to 250 F.

Line a baking tray with parchment paper and grease it with butter.

In a large bowl, add the butter which is at room temperature.

Add in the granulated sugar and mix well using a spatula or whisk till its well blended in.

Combine the milk and vanilla extract.

Next add all purpose flour and baking powder. Mix till everything is combined well. The batter should be a relatively thick paste as shown in the video

Transfer the batter to a piping bag and pipe out around 2 1/2 to 3 inches long batter onto the baking tray lined with parchment paper. You should have around 16 to 20 of these

Dip your fingers in cold water and shape the edges of the ladyfinger batter.

Bake for 10 to 12 minutes till they are very lightly golden.

Filling

In a large bowl, add in the mascarpone cheese and powdered sugar. Mix till it is blended well.

Take a smaller bowl, beat up the whipping cream till you get stiff peaks.

Combine whipped cream into the mascarpone bowl along with vanilla extract till you get a creamy texture as shown in the video.

In a small container, take 1 cup of water and add in the instant coffee powder and mix well. Mix in the coffee liqueur (this step is optional).

Assembly

Take an 8 x 8 inch container, about 2 to 3 inches deep.

Dip the ladyfinger biscuits in the coffee mix for about 2 to 3 seconds. Don’t soak for too long as the biscuits might get soggy.

Arrange the biscuits in the container as the first layer.

Add in half of the mascarpone cream cheese filling on top of this layer and spread it evenly.

Add the remaining ladyfinger biscuits as next layer. Top it off with the rest of the mascarpone filling and spread it out evenly

Refrigerate for 4 hours or overnight.

Dust with cocoa powder before serving