I have searched all over the universe for a classic ,Eggless Tiramisu. Never found one till a old copy of Bon appetit surfaced. This version is just superb. It serves 12 but in my house…..you guess.
2 (about ) 4.4 oz packages Savoriardi cookies
21/2 cups hot water
1/4 cup sugar
5 teaspoons instant espresso powder
1/4 cup brandy
2 tablespoons vanilla extract
1 8 oz container marscapone cheese
3 tablespoons sifted powdered sugar
1 cup chilled whipping cream
2 tablespoons unsweetened cocoa powder
Espresso beans (optional)
Cover bottom of 13*9*2 inch glass baking dish with single layer of biscuits. Combine water,sugar and espresso powder in large bowl and stir until sugar and espresso powder dissolve,stir in brandy and vanilla. Pour 1 cup of espresso mixture over biscuits in baking dish. Reserve remaining espresso mixture.
Beat marscapone cheese and 2 tablespoons powdered sugar in medium bowl until creamy. Using electric mixer fitted with clean beaters,beat cream in another medium bowl until peaks form. Gently fold whipped cream into cheese mixture in 2 additions.Spread mixture evenly over biscuits. Dip enoughbiscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cream cheese. Cover and refridgerate at least 2 hours or overnight.
Combine cocoa powder and remaining 1 tablespoons powdered sugar in a small bowl,sift evenly over tiramisu. Garnish with espresso beans.