Eggless Berry Tiramisu

For this month Eggless Backing we got an interesting challenge, need to thank Gayathri and Sowmya for choosing tiramisu. Instead of mascarpone cheese I have tried this with cream cheese. For soaking used berry sauce, came across this recipe from here. Since I used cake flour the biscuits turned very soft and almonds gave a crunchy feel for this berry Tiramisu.

Ingredients:

Cake flour	1 cup
Sugar	2 Tbsp
Unsalted butter	¾ cup
Coarsely ground almonds	¼ cup
Vanilla extract	½ tsp

 

Directions:

1. Mix all the ingredients and add ground nuts finally and mix until it blends well.
2. Transfer the batter to piping bag with a ¾ inch round tip or cut the edge.
3. Pipe the fingers about 3 inches long at one inch intervals on an ungreased cookie sheet.
4. Bake in a preheated oven for 30 – 40 minutes or until slight brown at 300° F.
5. Allow it to cool for 5 minutes and transfer to airtight container until you need.

 

Ingredients for Berry sauce and Cream Mixture:

 

Mixed berry	1 cup
Brown sugar	2 – 3 Tbsp
Lemon juice	½ medium size
Cream Cheese	4 oz
Whipped Cream	1 cup
Vanilla extract	2 drops
Sugar	3 Tbsp



 

Directions:

• Heat a sauce pan, add berries, lemon juice and brown sugar stir until brown sugar blends and dissolve. When it start to boil turn off the stove and allow it to cool.
• After it’s cooled, drain the sauce using a spoon. Warm it lightly.

 



• Mean time in a large bowl, add cream cheese, sugar and vanilla extract and mix well.
• Finally add whipped cream and mix gentle until it blends well.
• Soak the lady fingers in warm berry sauce and arrange in the dish, then top it with cream cheese mixture until its covered (like a thick coating), next top it with berry mixture.
• Repeat the process until you reach the top of the dish.
• Refrigerate for about 4 – 6 hours. After it sets cut and serve.