Eggless tiramisu

I was flipping through Rose's Heavenly Cakes when I saw her version of tiramisu. It requires 8 yolks and my mind rapidly thinking of how I was going to use the rest of the egg whites. The first thing I thought of is of course pavlova but suddenly I felt like trying this vanilla cake with swiss meringue buttercream. Until suddenly I gave up thinking what to do with the rest of the egg whites so I decided to not use egg for the tiramisu at all!

The result was different * of course*. No custard taste and less sweet or perhaps not sweet at all. This time I used Tenom coffee. Very dark and rich and surprisingly the bitterness blends well with the overall tiramisu taste. I love it! But my friend said it can do with a lil bit of sugar.

Eggless tiramisu

500g mascarpone cheese
1 1/2 cup whipped cream
enough lady fingers *mine was insufficient*
strong black coffee about 3/4 cup

1. whip the cream until stiff peak forms. Fold in mascarpone cheese.
2. prepare a see through container.
3. dip the ladyfingers into the coffee 1 second each sides.
4. Assemble it and pour the cream and cheese mixture.
5. smooth it's surface using spatula and dip and assemble lady fingers on top and pour and smooth the mixture again. sift cocoa powder *I used Hershey's* on top.
6. Chill in the refrigerator for 1 day and

7. Gustare!