Eggless Berry Tiramisu#SundayFunday

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

Fruit & Chocolate Trifle#SundayFunday

This is an easy and quick trifle made with leftover cake and can use whatever fruits you have or use tinned fruit cocktail. It's delicious.

Ingredients
4 -5 Slices Chocolate Cake
500 ML Milk
2½ Tablespoons Vanilla Custard Powder
5 Tablespoons Sugar
½ Cup Fresh Cream or Whipping Cream
1½ Cup Chopped Mixed Fruits
Grated Milk Chocolate - as required
Method
For the Custard

In a bowl mix in the vanilla custard powder in half a cup milk to form a smooth mix
In a sauce pan add sugar and remaining milk and bring this to a boil. Add in custard mix and stir continuously till it gets thick. Switch off the flame and let this cool stirring continuously with a whisk. Once it cools add the fresh cream and whisk till mixed.

Arrange the cake pieces in a serving bowl. Sprinkle sugar syrup over it. 

Add all the chopped mixed fruits. 

Pour the prepared custard over it and keep it in the refrigerator overnight. 

When ready to serve, pipe little whipped cream in the center for decoration and grated chocolate over it.

Serve and Enjoy!! 
Labels : Sweets & Desserts, Trifle Pudding, No Bake, Creamy Vanilla Custard, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I am,  the host of  Sneha's Recipe  this week's event and the theme is Fruity Desserts.

Banana Enchiladas From A Day in the Life on the Farm

Blackberry Lemon Bars From Karen's Kitchen Stories
Boozy Nectarine Crumble From Food Lust People Love
Cherry Pie Bars From Making Miracles
Fruit & Chocolate Trifle From Sneha's Recipe
Lattice-Topped Apple Pie From Culinary Adventures with Camilla
Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
Mango & Vanilla Panna Cotta From Mayuri's Jikoni
Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking

Marie Coco Pudding - No Bake Biscuit Pudding

This  pudding, my daughter loves since she was a kid. I make this very often since she enjoys it very much and hubby also has a sweet tooth.  Its very easy and quick to make, it does not require baking or steaming.  Here's the recipe...

Ingredients
500 Ml Milk - pre boiled
3 Tablespoons Sugar
4 Tablespoons Cocoa powder
5 Tablespoons Walnuts - chopped
1 Cup Whipped Cream
A packet of Marie Biscuits
Cherries and Walnuts for decoration

Method
Chocolate Sauce

Take the pre boiled milk, add the sugar, cocoa powder and mix well till smooth and lump free.   Place this pan of milk on medium flame and keep stirring till it thickness ( is of pouring consistency). Take off flame and cool, then add walnuts ( reserve few for decoration) and keep aside.

In a serving dish arrange a layer of biscuits

Pour chocolate sauce 

Then over it a layer of whipped cream.

Arrange these in layers till all the biscuits and sauce is used. Decorate with whipped cream, walnuts and cherries.

Keep this dish in the refrigerator at least for 24 hours before serving.

Serve chilled.

My Notes :

The sauce should not be too thick or else the biscuits will not get soaked well.

Sending this to the Kid's Delight event hosted this month by Mireille , theme Creamy Foods.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Biscuits, Sweets & Desserts, Walnuts, Blogging Marathon, Kids delight, No Bake

Panna Cotta ( Italian Cooked Cream)

Panna Cotta ( Italian Cooked Cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. Panna Cotta is an unbaked, eggless custard which tastes superb. The texture is very smooth and silky and does not feel rich at all. This is eggless it does not set hard, but is delicate and wobbly. Usually panna cotta is best served in individual molds or cups. Serve them in the bowls themselves because it looses shape while transferring onto the serving plate. This recipe is so simple, that it was done in a few minutes. 

Ingredients
½ Cup Milk
1 Cup Heavy Cream
¼ Cup Sugar
1½ Teaspoon Gelatin (soak it in a Tablespoon of warm water)
½ Teaspoon Vanilla essence  

For Decoration

Chocolate sauce

Melon balls

Method

Boil the milk, cream, sugar and vanilla in a small sauce pan. Once it comes to a boil switch off the gas, add the gelatin and stir until it has completely dissolved.

Divide the panna cotta mix into small pudding moulds and allow to set in the fridge. When set drizzel some chocolate sauce.  I also decorated one with a melon balls.

My Notes

Wet a mold with cold water and drain out any excess water, pour the warm panna cotta mixture into the mold. This usually helps in the easy release.  

Labels: Blogging Marathon, Sweets & Desserts, Gelatin, Continental Cuisine, Kids delight, Eggless, No Bake