Just a disclaimer! This is my version of a Tiramisu inspired cake. It is eggless vanilla cake, soaked in a Baileys coffee syrup and Cream cheese frosting. So it is not an authentic tiramisu recipe.
I love tiramisu, but sometimes I cannot find mascarpone, lady finger biscuits and Kahlúa/marsala/brandy here and I have been toying with the idea of just making my own version of a tiramisu without eggs. Here it is!
It is extreeeemely delicious. My parents who do not like tiramisu at all were squabbling over this cake. It was so cute!
Is this tiramisu eggless?
Yes this is an eggless tiramisu recipe.
Can I use mascarpone cheese instead of cream cheese?
Yes, you can. I think it should work perfectly. Just check if the frosting holds shape in the weather where you live.
Why have you used a 10×10 square pan? Is that not too big?
I do not like to cut layers from a tall baked cake. When I use a 10×10 square baking pan, I can just slice it lengthwise from the centers and I will have four 5×5 square cake layers easily. You can bake it in a 6×6 inch square pan and make it a three layer cake or even a 7×7 inch pan for a two layer cake. Please adjust your baking time accordingly.
6 inch square pan baking time: approx 25-30 minutes
7 inch square pan baking time: approx 18-22 minutes
Eggless Tiramisu Cake (with Baileys)
Ingredients
Cake:
- 180 gram All-purpose flour maida
- 75 gram Castor Sugar
- 1 ¼ tsp Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 90 ml sweetened condensed milk
- 60 g softened unsalted butter
- 120 ml milk
- 70 ml yoghurt dahi
- 1 tsp Vanilla extract
Frosting:
- 200 gram cream cheese softened to almost room temperature but a little cold
- 50 gram icing sugar sifted
Coffee soak:
- 50 milliliter strong coffee
- 50 milliliter Baileys or any other coffee flavoured liquor – if you wish to skip alcohol use same amount of coffee
- 10 gram sugar
Instructions
Cake:
- Grease and line a 10×10 inch square baking pan (makes it easier to cut a cake into four pieces instead of cutting layers in a 5 inch tall cake). Preheat your oven to 175C.
- In a large bowl add your room temperature butter and sugar, whisk until combined. Now pour in your condensed milk and whisk for 30 seconds.
- Once the mixture is smooth, add the yoghurt and mix well, followed by the milk and vanilla extract. Whisk for 30 seconds.
- In the same bowl, sift your flour, baking powder, baking soda and salt.
- Gently whisk until the batter becomes smooth. Do not over mix.
- Pour this batter into the prepared baking pan and smooth it using the back of a spoon into an even layer.
- Bake for roughly 15-18 minutes or until the cake is cooked through. A toothpick inserted into the center of the cake will come out clean.
- Let the cake cool completely before cutting it into 4 squares of 5×5 inch each. This will be easy because the cake is thin and you only need to cut it from the centres perpendicularly.
Make the frosting:
- In a bowl, add the soft (slightly cold cream cheese) and sugar. Using a hand held blender, mix for 2-3 minutes or until the cream cheese becomes a little fluffy.
Make the coffee soak:
- Dissolve the sugar into the coffee and add Baileys or any other coffee liquor if using. Mix and set aside.
Assembling the cake:
- I like to take a 5×5 inch tall square cake pan and add a large piece of parchment paper and line the cake pan in such a way that the ends of the parchment hangs outside the pan – this helps in lifting the cake out easily.
- Place the first layer of the cake at the bottom and using a spoon or a brush, soak the cake in the coffee syrup – do not overdo it or else the cake will be too soggy and will not hold shape. A few tablespoons per layer should be fine.
- Now add an even layer of the cream cheese frosting, you can use a spoon and add equal spoons of frosting each time. Or you can transfer the frosting into a piping bag and pipe it into an even layer.
- Repeat the above steps for all cake layers but do not add frosting over the last cake layer now.
- Put the cake (inside the cake pan) in the freezer for around 30 minutes and once it is hard enough for you to handle lift it up carefully using the parchment overhang and transfer it to the serving dish or platter.
- Now you can pipe the frosting on the topmost layer of the cake however you like and dust it with cocoa powder.
- Enjoy cold!
Leave a Reply