Non Alcoholic Tiramisu

Firstly, start by preparing the coffee, I have used coffee granules.

Add the coffee granules or espresso to a wide bowl, this will make the process easier later when dipping the biscuits.

Pour in 1 ½ cups boiling water.

Give it a stir & set aside until completely cooled.

Next, crack two eggs & separate the egg yolks, discarding of the egg whites.

Be sure to place it into a big bowl.

Add the white granulated sugar to the egg yolks.

Next, pour boiling water into a smaller bowl. This bowl will sit under the bowl of egg yolks.

Place the bowl of egg yolks & sugar over the bowl of boiling water.

Whisk until the eggs are smooth & creamy.

This is kind of like the double-boil method which allows the eggs to cook whilst whisking. It can be done on the stove-top as well if preferred.

Next, remove the bowl of boiling water & add the mascarpone to the whipped egg yolks.

Add in the vanilla essence. (Liquor may be added at this point if you want to switch to the alcoholic version).

Mix together until smooth & creamy. I have used an electric whisk as I find this to be quick & easy.

Thereafter, pour the whipping cream into a bowl.

Whisk until stiff peaks form.

Add the egg yolk cream to the whipped cream.

Gently fold together until combined.

Once the coffee has completely cooled, we can start putting the Tiramisu together. (Liquor can also be added to the coffee/espresso at this point for an alcoholic version).

Bring out a casserole & those boudoir biscuits (lady fingers/savoiardi).

Dip the boudoir biscuits (lady fingers/savoiardi) one at a time for 2 seconds in the cooled coffee/espresso.

Place them side by side, sugar side down into the casserole. This will form the base layer.

My casserole did not cater for the same sized biscuits on the other side so I cut the biscuits accordingly.

Once the biscuits are lined as the base, add half of the cream mixture over the biscuits.

Use the back of a spoon or a spatula to smoothen the cream evenly.

Next, dip the biscuits once again into the coffee & line them over the cream. This will create the second layer. I also ran out of biscuits so I used the remaining pieces of the biscuits that I snipped off to fill the space.

Add the remaining cream over the biscuits.

Once again, smoothen the cream out evenly.

You will notice the gorgeous layers formed if you’re using a translucent casserole.

Place the casserole into the refrigerator & chill for 24 hours.

After 24 hours, remove from the refrigerator.

Slice up the Tiramisu.

Dust over some cocoa powder.

This Non Alcoholic Tiramisu is ready to be devoured after that long wait.

They are moist, rich, creamy & absolutely decadent.

One bite will leave you salivating for more.