Whether you have an intolerance to eggs, you are afraid to eat them raw or you don’t have a sad egg left in the fridge, but you feel like a tiramisu, this eggless tiramisu cake recipe from the experts at straight to the palate It is for you and we are sure that you will love it. Have a texture quite similar to the classic recipeIn addition to being very simple to do.
We are going to start preparing the cake so, we start by preheating the oven to 180 degrees Celsius with heat up and down. We also line a tray with baking paper.
In a bowl pour the milk and add the lemon juice. Let rest during 15 minutes until we see that the milk is slightly lumpy. We reserve the mixture.
Then, in a bowl, add all the ingredients (including the milk), stir with a whisk and pour the mixture into some 18-centimeter pastry rings. Although if it is easier for you, it can also be spread on the baking paper in the oven tray. Bake for 15 or 20 minutes. Then let cool completely.
For the mascarpone filling, we put the cream; sugar and agar agar in a saucepan and stir until integrated. Heat the mixture and cook for 2 or 3 minutes to activate the agar agar. Pour the mixture over the white chocolate and stir until it has melted and integrated into the cream. Add the mascarpone cheese and beat with a mixer until the whole mixture is creamy.
For the bath syrup, mix the sugar with the strong coffee and heat until the sugar dissolves. Add the coffee liqueur and reserve. Then, to assemble the cake, we cut a disc of sponge cake 18 centimeters in diameter and another 16 centimeters to put inside the cake.
Kitchen Craft Master Class Round Springform Pan, Steel, Black, 18 cm
We place in a ring with a strip of plastic acetate around it to facilitate unmolding, or in a removable mold of 18 centimeters in diameter, the largest base sponge disc. We brush it well with the syrup. Pour a little more than half of the mascarpone cream on top.
We place the small sponge disc in the center of the ring, soak it again with the syrup and put the rest of the mascarpone cream on top, smoothing the surface with a spatula. We leave eight hours in the freezer, remove the plastic acetate strip (or unmold) and then We put it in the fridge to defrost before serving..
Just before you introduce it, sprinkle it with cocoa powder and decorate it with some coffee beans.
Moulinex 33 L countertop oven, 6 functions – OX4648
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Photos | straight to the palate