Eggless Tiramisu Sponge Cake
This eggless tiramisu sponge cake offers a decadent take on the classic Italian dessert with creamy layers of mascarpone sandwiched by soft and moist coffee-kissed slices of sponge cake.
Ingredients
- ¾ cup cold heavy whipping cream
- ½ cup + 2 tbsp mascarpone cheese
- ¼ cup icing sugar
- ½ tsp vanilla extract
- 2 cups strongly brewed coffee
- 14-16 small sponge cake slices
- cocoa powder for dusting
Instructions
- Start by preparing your hot coffee - you can use any brewing method of your choice or make instant coffee. Pour the hot coffee out into a medium sized bowl, so that it can cool down slightly.
- Beat the heavy creamy to stiff peaks. Set aside.
- In a separate bowl, mix the mascarpone, sugar and vanilla until light and fluffy.
- Then gently fold in the whipped cream into the mascarpone mixture until smoothly combined.
- Lightly dip the sponge cake slices into the coffee (do so quickly so the cake doesn’t become soggy!) and line a glass/ ceramic dish with a layer of these soaked cake slices.
- Spread a generous layer of mascarpone on top and dust with cocoa powder.
- Repeat the process again and dust with cocoa powder to finish.
- Refrigerate for a few hours/ overnight until set ; then enjoy!
