Tiramisu often has a reputation of being this fancy, complicated dessert that can only be eaten at a restaurant – not made at home. Even I used to be of the same opinion, whenever I had a spoonful of Tiramisu, it gave me a feeling of bliss, like experiencing heaven on earth! And since my little one was always so interested in it, I thought up this recipe that’s whole wheat, eggless and yummy – Whole Wheat Eggless Tiramisu!

Whole Wheat Eggless Tiramisu Recipe

Ingredients:

• Whole wheat cake – around 15 slices depending upon the size of your container
• Custard – 1 big bowl of thick custard
• Whipped cream – 1 big bowl of thick whipped cream (The method of homemade whipped cream is mentioned below)
• Coffee syrup – Mix 1 tablespoon of coffee with 1 ½ table spoon of sugar and 4 table spoons of water and boil
• Chocolate syrup – 2 tablespoon
• Cocoa powder for garnish

For Homemade Whipped Cream:

• 1 Bowl Malai (cream collected from full cream milk)
• Sugar

1. Put the malai in a glass or plastic container along with the whisk attachments of your electric whisk. Freeze for 20 minutes.

2. After 20 minutes the malai will have become a little firm. Immediately attach the whisk attachments to the electric whisk and whip the cream for 3-4 minutes on high speed. The cream will become lighter.

3. Follow with the powdered sugar and whip it for another 30 seconds till the sugar dissolves in the cream. The whipped cream is ready. If you don’t have the electronic whipping blender then you can even do the same by hand but it might take a little longer.

Instructions for Tiramisu:

(Use a deep dish container for the tiramisu since you need at least two layers)

1. Mix the whipped cream along with custard till smooth.

2. Heat the coffee syrup till warm. Dip the cake slices in coffee syrup and arrange them at the bottom of your container, one by one.

Note: For little kids skip the coffee syrup; instead, dip the cake in a mixture of warm milk and sugar.

3. Cover the cake layer with the whipped cream and custard mix.

4. Top with another layer of coffee soaked cake slices and follow up with a layer of custard mix. Make more layers if you like.

5. Cover the container with a lid or foil and place it in the fridge for 15-16 hours.

6. Dust the top of the tiramisu with cocoa powder. Cut it into slices and serve cold.

If the cake slices are too thin or the custard mixture is not thick enough, you can make the tiramisu in individual containers so you don’t need to slice it later. I often use small disposable transparent glasses. They look cute, does away with slicing and comes with inbuilt portion control!

Whole Wheat Eggless Tiramisu

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Tiramisu may sound like a fancy dessert, but it can be made from home too! Check out our recipe of Whole Wheat Eggless Tiramisu that's perfect for the whole family!

Author: Sumangla

Recipe type: Dessert

INGREDIENTS

• Whole wheat cake – around 15 slices depending upon the size of your container
• Custard – 1 big bowl of thick custard
• Whipped cream – 1 big bowl of thick whipped cream (The method of homemade whipped cream is mentioned below)
• Coffee syrup – Mix 1 tablespoon of coffee with 1 ½ table spoon of sugar and 4 table spoons of water and boil
• Chocolate syrup – 2 tablespoon
• Cocoa powder for garnish

METHOD

1. For the homemade whipped cream, put the malai from full cream milk in a glass or plastic container along with the whisk attachments of your electric whisk. Freeze for 20 minutes.
2. After 20 minutes the malai will have become a little firm. Immediately attach the whisk attachments to the electric whisk and whip the cream for 3-4 minutes on high speed. The cream will become lighter.
3. Follow with the powdered sugar and whip it for another 30 seconds till the sugar dissolves in the cream. The whipped cream is ready. If you don’t have the electronic whipping blender then you can even do the same by hand but it might take a little longer.
4. (Use a deep dish container for the tiramisu since you need at least two layers)
5. Mix the whipped cream along with custard till smooth.
6. Heat the coffee syrup till warm. Dip the cake slices in coffee syrup and arrange them at the bottom of your container, one by one.
7. Note: For little kids skip the coffee syrup; instead, dip the cake in a mixture of warm milk and sugar.
8. Cover the cake layer with the whipped cream and custard mix. Top with another layer of coffee soaked cake slices and follow up with a layer of custard mix. Make more layers if you like.
9. Cover the container with a lid or foil and place it in the fridge for 15-16 hours.
10. Dust the top of the tiramisu with cocoa powder. Cut it into slices and serve cold.

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