This Eggless Mini Tiramisu recipe had us drooling. This recipe is flavoured with our Hazelnut Coffee which is nutty, toasty and earthy. Savour now!
Ingredients
For the cake -
1 cup wheat flour
1/2 cup heaped powdered sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup oil
1 cup milk (can add more if required to attain cake batter consistency)
1 tsp vanilla essence
Pinch of salt
Few drops lemon yellow color (optional)
Cake tin greased (6.5” round)
For the frosting -
1/2 cup cream cheese/ mascarpone cheese (room temperature and whisked to make smooth)
1/2 cup whipped cream (whip uptil soft peaks)
For soaking the sponge -
1/2 cup hot water
1 tsp Country Bean Hazelnut Coffee
Directions
-Seive wheat flour, baking powder, soda and salt in a bowl.
-Add powdered sugar to it.
-Add all the wet ingredients one by one and keep mixing gently until add ingredients mix together and there are no lumps to the batter.
-If you feel the batter is to thick add milk (start with 1 tbsp)
-Pour the batter in a greased baking tin and bake at 180°c in a pre heated oven for about 25-30mins.
For Tirasimu -
-For mini cakes cut round cookie size sponge with cookie cutter. Slice each round sponge into two halfs.
-Hold cream cheese (beat a bit to soften) into whipped cream and castor sugar.
-Add coffee in hot water and let it stay for some time.
Assemble :
-Soak first layer of each mini cake in coffee and top it with cream cheese filling and repeat layers.
-Dust cocoa powder on the top and refrigerate it for 4-5 hours or overnight.
-Serve chilled!
Credits - @neha.chelani
