Tiramisu (Eggless)

Ingredients

• 250 gMascarpone cheese
• 1/2 cupCaster sugar (in cream)
• 1 1/2 cupsWhipping cream
• 1 tspVanilla essence
• 2 tbspInstant coffee
• 1 cupHot water
• 4 tbspSugar (in coffee syrup)
• 2 tbspBrandy
• 1 cakeVanilla sponge cake, sliced
• 1 tbspAgar agar
• 1/3 cupWater (for agar)
• 2 tbspCocoa powder or grated chocolate, to dust

Method

1. 1

   Whip the mascarpone with sugar for 30 seconds to loosen. In a separate bowl whip the cream with vanilla and 1 tsp of dry instant coffee until soft peaks form.

2. 2

   In a small pan combine 1/3 cup water and 1 tbsp agar agar. Bring to a boil and simmer 1 minute until fully dissolved. Stir in a spoon of sugar.

3. 3

   Pour the warm agar into the mascarpone in a thin stream while whisking, then fold the mascarpone mixture into the whipped cream gently. Work quickly — agar sets fast.

4. 4

   For the coffee syrup mix the remaining instant coffee, hot water, 4 tbsp sugar and brandy. Cool to room temperature.

5. 5

   Line a silicone loaf pan with cling film. Lay a slice of vanilla sponge on the base. Brush generously with coffee syrup.

6. 6

   Spoon a layer of mascarpone cream over the soaked sponge and smooth flat.

7. 7

   Repeat with a second layer of sponge, soak with coffee syrup, then top with the remaining cream.

8. 8

   Dust thickly with cocoa powder or grated chocolate. Cover and refrigerate at least 3 to 4 hours (overnight is better) before slicing.