Swiss Miss Egg-Free Tiramisu @ Saturday, October 17, 2015

Original Recipe from Good Food Magazine, March 2009

It's funny how when you're after mascarpone everyone knows you're making tiramisu, it's as if mascarpone was invented for that one recipe. Most recommendations are to use it like whipped cream in cakes, scones, with strawberries, icing sugar between toast. Though for me left over mascarpone doesn't exist as it's just the right amount the recipe calls for. Also there's an monopoly on it, one brand, one size, one price.

With mother being a health lecture growing up we never ate anything with cream, cookies (as the main ingredient is butter), or anything that was deep fried or wasn't low/no-fat, sugar free, low/no-carb. She doesn't care for food and would eat cardboard if she could, nothing there just pure fiber.

And so now we're on our own in the big city, we're off on an adventure to explore many things we've never tried before, like a Victorian Sponge, fish&chips on the beach. And sometimes even making dessert at home! But I'm the only one who eats these things, and so everything I make needs to be in small servings to be frozen. 

We're planning a picnic, and so it was the perfect excuse to make a batch of tiramisu, to be served in mason jars, or the best alternative I could get - Bonne Maman Jam Jars. This is an easy no bake, no fancy equipment required dessert. You can even freeze it!

As we don't make desserts we don't have what jas (who cooks) calls the essentials, and so with that I made a couple adjustments. We don't have cocoa powder or marsala, and I didn't want to buy an entire box/bottle so we substituted them with things I do have. Also I hate chopping/grating chocolate, so that didn't happen either.

Time - 30mins + Chill Overnight
Serves 7-14+ (Depends on Serving Size)
Easy? - Yes, I made it successfully and that's proof :P

  • 600ml Whipping Cream
  • 250g  Mascarpone
  • 2 tbsp Rum 
  • 3 tbsp Vanilla* Caster Sugar
  • 300ml Choc Coffee, (1 tsp Coffee 1 sachet Swiss Miss and 300ml boiling water)
  • 175g Sponge Fingers**
  • 2 Sachet of Swiss Miss (one for the choc coffee)

1. Make the Swiss Miss Coffee in a measuring jug. Set aside. 

2. Put the cream, mascarpone, rum and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

3. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. For the jars I cut them in half, so one finger per 2nd layer, 3 fingers per jar.

4. Layer soaked sponges into your dish to cover the base, then spoon over some of the creamy mixture, to create the cream layer. Sprinkle with Swiss Miss, that's your three layers. Repeat till you run out of space or cream. You should finish with the creamy layer, and Swiss Miss Sprinklings.

5. Cover and chill overnight, for the flavours to develop. This can now be kept in the fridge for up to 2 days. Or 2-3 months in the freezer, just defrost in the fridge overnight before consumption. 


* I make my own vanilla sugar, using vanilla beans and caster sugar. 
** Buy the hard no-so-nice-as-a-cookie sponge fingers, the size suits small jars better, and there's no temptation to eat the ingredients. 
  • This for me makes 7 Bonne Maman Jars (370ml), if I had 7 jars, but we only had 6. Also these jars contain two servings each, or for one person in two sittings. 
  • Defrosted overnight it tastes the same as if you had made it the night before. 
  • Le beau would have liked to add a thin layer of salted caramel in each cream layer. We'll try this next time. And also drizzle salted caramel on top.

This is how much the recipe made. 7 x 370ml Jars-ish.

Do you have a favourite Tiramisu recipe? Or any desserts you love to freeze?

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