Sneha's Recipe: Heavy Cream

This Eggless Berry Tiramisu is a no bake dessert, is a rich creamy filling, light, has no raw eggs, this eggless tiramisu will be a hit with your friends and family. It's a perfect when you want a quick, make-ahead, indulgent dessert for potlucks or larger gatherings.

Tiramisu is a classic Italian dessert that literally translates to pick-me-up. This eggless tiramisu has no coffee. Sponge biscuits / lady fingers, also known as Savoiardi, sponge fingers make up the structural part of this eggless berry tiramisu.

Ingredients
300 Ml Heavy Whipping Cream
⅓ Cup Caster Sugar
300 Grams Mascarpone
1 Teaspoon Vanilla Extract
24 Savoiardi /Ladyfinger Sponge Biscuits
½ Cup Homemade Limoncello or liqueur of your choice
½ Cup Homemade Mixed Berry Compote
50 Grams Chocolate - shaved
A Few Raspberries for decoration - I used dried

Method

In a medium bowl, beat the cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, sugar and vanilla, until just combined (don’t overbeat).

Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
Quickly dip each biscuit into the liqueur (don’t soak) and lay them side by side in a 8 inch square or rectangular tin or box lined with cling wrap will the sides hanging out.

Top the biscuit with half the cream mixture, spreading it over evenly with an offset spatula.
Spread most of the berry compote ( reserving a little for decoration) on top.
Repeat the biscuit and mascarpone cream layers again. Dot the remaining berry compote and make a design using a toothpick. Cover it with cling wrap. Refrigerate for 8 hours or overnight before serving.

Before serving top with the shave chocolate, followed by the raspberries.

Labels: Eggless, No Bake, Dessert, Italian, Savoiardi, Mascarpone, Heavy Cream, Raspberry, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Raspberry Cake".

Eggless Berry Tiramisu by Sneha's Recipe
Healthy Raspberry Frozen Yogurt (Only 3 Ingredients!) by Amy's Cooking Adventures
Raspberry Coffee Cake by A Day in the Life on the Farm
Raspberry Lemon Pound Cake by Mayuri’s Jikoni
Raspberry Roll Cake by Culinary Adventures with Camilla

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.

The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.

If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..

Ingredients

For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

Method

Loose Bottom tin lined (6.1/2 to 7 Inch ) well from outside with aluminum foil till the top rim. Grease the pan well from inside.

For the Base

Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two.

Pour this mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree.

This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled. When still hot take a knife run it around the sides of the pan - to looseen the sides of the cake.

Place the cooled cheesecake in the refrigerator covered with a cling film overnight.

The next day spread with any pie filling of your choice. I used my Homemade Strawberry Crush ( which I, thickened a little more).

Slice, serve.. enjoy..

Labels : Strawberry, Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.