Cheat Version of Traditional Italian Tiramisu
This recipe is an easier rendition of the classic Italian dessert, Tiramisu which includes layers of Savoiardi biscuits filled with filing made up of Mascarpone Cheese. My recipe includes alternatives to some of these ingredients which are not readily available in our pantry, when our heart is consumed with an urge for some ‘Pick Me Up’ dessert.
Some research and encounter with some of the top chefs helped me with this recipe which has time and again proved to be a fool-proof in every sense. Believing that baking is a stress-buster, I have always emphasized that with very few utilities at home, one can create magic in the kitchen. And, this recipe is a proof of it. I have replaced Savoiardi biscuits with Plain Vanilla Sponge Cake, which can be easily baked at home or bought from stores. Hung Curd or Greek Yogurt is an excellent substitute for Mascarpone Cheese. It gives the exact same taste and a brilliant texture to the filling without calories. I have omitted Kahlua as well so that even kids can enjoy this lovely dessert.
With few other tweaks, I have been able to make and present this dessert to my friends and family on numerous occasions and helped myself garner a lot of attention with the same. Here, I am sharing the made-from-scratch recipe where we will make each of the elements of this recipe and assemble the dessert in the end.
For Vanilla Sponge Cake
- 1 cup Cake Flour (That is, 1 cup All Purpose Flour which includes 2 tbsp. Corn Flour)
- 2 Eggs
- 1/3 cup Granulated Sugar
- 1/3 cup Odorless Refined Oil
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 cup Milk
For Tiramisu Filling
- 2 tbsp Greek Yogurt or Fresh Hung Curd (With absolutely no whey)
- 1/2 cup Heavy Whipping Cream Chilled
- 1/4 cup Warm Water
- 2 tsp Gelatin Powder
For Assembly of Dessert
- 1/4 cup Hot Boiling Water
- 2 tsp Instant Coffee Powder (I used Davidoff. Nescafe is good.)
- Dark Cocoa Powder to Dust on Top
Vanilla Sponge Cake Procedure
Take a mixing bowl and whisk the eggs till fluffy and almost double in volume.
Add the granulated sugar and whisk till dissolved.
Take another mixing bowl and sieve the dry ingredients together.
Add oil and vanilla extract into the egg-sugar mix and whisk till smooth.
Fold in the dry ingredients in the wet ingredients in three parts. Loosen the batter by adding the milk alternatively.
Mix till incorporated. Do not whisk vigorously.
Pour the batter in a greased and dusted cake tin, and tap it hard on the kitchen surface 2-3 times to knock out any large air bubble trapped in the batter.
Bake it in the pre-heated oven for 20-25 minutes at 190c or till a toothpick inserted in the center comes out clean.
Take the cake out and allow it to cool for 10-15 minutes in the cake tin.
De-mould it and allow it to cool down completely on a wire rack.
Soak the Gelatin in Warm Water and allow it to bloom. That is, allow it to soak for 15-20 minutes.
Whisk the Greek Yogurt in a mixing bowl till it softens.
In another mixing bowl, whisk the chilled Whipping Cream till soft peaks. If you are using unsweetened cream, then add 3 tbsp. Caster Sugar along with the soaked Gelatin and whisk till it dissolves and develops stiff peaks.
Gently fold the Yogurt in the whipped Cream without knocking out the air.
Assembly of Tiramisu Dessert
Prepare the coffee liquor by adding the coffee powder in the hot boiling water. Keep it aside to cool down completely.
Take the vanilla sponge cake and cut off the top dome to make it uniform and smooth.
Slice the cake horizontally in three thin slices and keep them separate on a kitchen board.
Take the serving dish where you want to allow the Tiramisu to set. Line the base with a slice of Vanilla sponge cake. Take the coffee liquor and brush it throughout the slice of cake so that is nicely soaked.
Add almost 1/3rd of the Tiramisu filling that we prepared and spread it evenly on the top of the cake layer.
Repeat this process till you reach the top layer of the filling. Make the top smooth with a palette knife or back of a spoon and allow it to set in the refrigerator for 2-3 hours.
Before serving dust some cocoa on the top and then slice.