Eggless Tiramisu

Tiramisu is an Italian delicacy and tastes best when served cool. I have made a few changes to the original Tiramisu recipe based on our taste and preference. I have substituted Sponge cake sheets for lady fingers or savoriadi cookies; grape juice for rum or brandy; homemade substitute for mascarpone cheese. It tastes very heavenly and needs to be refrigerated at least 8 hours before serving. I am very happy that Gayathri took my suggestion for this month’s Eggless Baking Group.

Ingredients Required:
Whipping cream – ½ cup
9X13 sponge cake – 1 (click for Homemade Sponge Cake recipe)
Vanilla Essence- 1 tea spoon
Sugar – 2 table spoons + 5 table spoons + 2 table spoons
Curd – 4 cups
Milk – 150 ml + 2 table spoons
Custard powder – 2 table spoons
Coffee powder – 3 table spoons
Water-1 cup
Grape juice  - ½ cup
Cocoa powder – 2 table spoons

Method:
Drain the curd in a muslin cloth to remove the water
Keep the curd drained in the fridge to ensure it does not get sour.
It will take about 2 hours for all the water to get drained. Keep some weight over it to quicken the process
Allow the sponge cake to cool in a cooling rack
Heat 150 ml milk in a pan and bring it to a boil
Add 2 table spoon milk to the custard powder and mix well
Add 2 table spoons sugar and the custard mixture to the boiling milk and whisk continuously on low flame until it thickens good and keep aside to cool
Heat water in a pan and pour it over the coffee powder to get coffee decoction or coffee liquor
Add grape juice to the liquor
Cut the sponge cake’s dome and also horizontally if thick to get 2 thin slices
Cut the cake into 4 inch squares and keep aside
Beat the whipping cream very well until soft peaks are formed
Add 2 table spoons sugar to the whipping cream and beat it well until soft
Remove the curd from the muslin cloth and add 5 table spoon sugar and beat it well until very soft
Add vanilla essence to the custard mixture
In a big bowl, mix together custard, curd and cream mixture well
Take a 8 inch square glass dish
Take the sponge cake pieces and dip them in the coffee liquor well and transfer to the glass dish to form  one single layer
Pour half the cream mixture on it and spread well
Using a tea strainer, spread 1 table spoon of cocoa powder
Do step 18, 19 and 20 again to get 2 layers of cake, coffee, cream  and cocoa
Cover it with a plastic wrap and refrigerate for at least 4 hours and maximum 24 hours before serving
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27
Sending this to my own guest host event - Bake Fest, Vardhini's page