Eggless tiramisu

EGGLESS
TIRAMISU

Peggy Recipes

FOR COOKING SOLO

INGREDIENTS

Lady FingerBiscuits

40G [3 TBSP] UNSALTED BUTTER, SOFTENED
65G [¼ CUP + 1 TBSP] FINE SUGAR
1 TSP VANILLA EXTRACT 30ML [2 TBSP]
WHIPPING CREAM 120G [½ CUP]
CAKE FLOUR 2G [¼ TSP]
BAKING POWDER 2G
[¼ TSP] SALT
30ML [2 TBSP] MILK
POWDERED SUGAR FOR DUSTING

Healthier than buying from
outside !

LADY FINGER BISCUIT

In g r ed ien ts D irections

40g [3 tbsp] unsalted butter, softened 1 Preheat oven at 180°C/355°F.
65g [¼ cup + 1 tbsp] fine sugar
1 tsp vanilla extract 30ml [2 tbsp] 2 In a mixing bowl, add softened butter and sugar. Mix them on high
whipping cream 120g [½ cup] speed until creamy, fluffy and pale. Scrape the bowl occasionally.
cake flour 2g [¼ tsp]
baking powder 2g
[¼ tsp] salt
30ml [2 tbsp] milk
Powdered sugar for dusting

3 Add vanilla extract and whipping cream, mix until combined.

4 Sift all the dry ingredients. Mix on low speed until the white
disappear, do not over mix.

5 Gradually add in the milk, mix until combined, again do not over mix.

Healthier than buying from LADY FINGER BISCUIT
outside !
D irections
In g r ed ien ts
6 Switch to a spatula to scrape the bowl to ensure even mixing.
40g [3 tbsp] unsalted butter, softened 7 Transfer into a piping bag
65g [¼ cup + 1 tbsp] fine sugar
1 tsp vanilla extract 30ml [2 tbsp]
whipping cream 120g [½ cup]
cake flour 2g [¼ tsp]
baking powder 2g
[¼ tsp] salt
30ml [2 tbsp] milk
Powdered sugar for dusting

8 Pipe the dough on a flat pan. You may custom the length of the
biscuits according to your pan. Dust the top with powdered
sugar.

9 Bake in preheated oven at 180°C/355°F for 12-15 min or until

the edges are lightly brown. Let it cool completely. PN

INGREDIENTS

Tiramisu Cream

12G [2 TBSP] ESPRESSO OR INSTANT COFFEE
240ML [1 CUP] WATER, BOILED
150G [½ CUP + 2 TBSP] WHIPPING CREAM
30G [¼ CUP] POWDERED SUGAR
250G [1 CUP + 1 TBSP] MASCARPONE CHEESE
30G [¼ CUP] POWDERED SUGAR
1 TSP COFFEE ESSENCE OR VANILLA ESSENCE
15ML [1 TBSP] DARK LIQUOR (OPTIONAL)

Your favorite childhood cake TIRAMISU CREAM
— with a twist!

In g r ed ien ts D irections

12g [2 tbsp] espresso or instant coffee
240ml [1 cup] water, boiled

150g [½ cup + 2 tbsp] whipping cream 1 Brew some espresso with boiling water and espresso powder.
30g [¼ cup] powdered sugar
250g [1 cup + 1 tbsp] mascarpone
cheese

30g [¼ cup] powdered sugar

1 tsp coffee essence or vanilla essence 2 Transfer the mixture into a dipping dish and let it cool completely. Once

cooled

3 In a mixing bowl, mix whipping cream and sifted powdered sugar until stiff
peaks formed. Do not over mix as soon as the cream reaches stiff peaks.

Your favorite childhood cake TIRAMISU CREAM
— with a twist!

In g r ed ien ts D irections

12g [2 tbsp] espresso or instant coffee 4 In another mixing bowl, mix mascarpone cheese and sifted powdered
240ml [1 cup] water, boiled sugar until combined.
150g [½ cup + 2 tbsp] whipping cream
30g [¼ cup] powdered sugar 5 Add in the coffee essence or vanilla essence (if you don’t have coffee
250g [1 cup + 1 tbsp] mascarpone essence). Continue mixing until well combined.
cheese
30g [¼ cup] powdered sugar
1 tsp coffee essence or vanilla essence

6 Combine both whipping cream and cheese mixture together. Mix until
well combined. Switch to a spatula to scrape the bowl to ensure even
mixing.

ASSEMBLE THE CAKE

D irections

1 Dip the biscuits into the coffee mixture, one at a time and lay them on the dish to form the first layer
2 Pipe in the tiramisu cream. Use a spatula to spread the surface evenly
3 Repeat step 1, and 2
4 Cover and refrigerate for at least 4 hours or overnight.
5 Once take out from the fridge, dust some cocoa powder on the surface.
6 Ready to serve.

happy eating

thanks for reading
hope you enjoy your tiramisu ~