Eggless Tiramisu
Baking and Desserts • Italian
Description
The mixture can be divided into 2 parts, and cocoa can be added to one. This will create a two-layer dessert. In the photo — the result of using leftovers that didn't fit into the mold.
Ingredients
- 10% cream 10 fl oz
- Mascarpone Cheese Unagrande 10 oz
- Sugar to taste
- Water 10 fl oz
- Agar-Agar 1½ teaspoons
- Clarified Butter 0 oz
- Cookie 8 pieces
Step-by-Step Guide
Step 1
I used cookies (it was clarified milk, but for the sake of the experiment, you can use ladyfingers, though I didn't have them) and butter by eye (maybe more than 50 grams) to create an even mixture that can fill a rectangular mold to a height of 0.5 cm. I added sugar to the cream to my taste, about 0.5 cup, but it may seem a bit sweet.
Step 2
Soak the agar-agar in cold water while mixing the other ingredients.
Step 3
Melt the butter in a water bath and mix it with the cookies. Place in the mold and put it in the freezer.
Step 4
Whip the cream with sugar until stiff peaks form. Add the mascarpone and whip again on low speed. Set aside in the refrigerator.
Step 5
Dissolve the agar-agar, stirring to prevent it from settling on the walls and bottom and to avoid lumps. Once the mixture starts to boil, remove from heat.
Step 6
Take the cream and mascarpone mixture and pour in the agar solution. Mix with a spatula or whisk (slowly) until smooth.
Step 7
By this time, the cookie and butter mixture should have cooled. Pour the base with the prepared mixture. Place in the refrigerator. Agar-agar works very quickly; the dessert will be ready in about an hour.
Step 8
You can sprinkle the top with cocoa.
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