Wednesday 28 May 2014

Tiramisu: Halal and Egg Free!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Monday was a bank holiday, and I decided to tackle a dessert that has been highly requested around here. 

Tiramisu is a coffee and cream concoction that is so quick to put together and perfect to make in advance. Layers of sponge fingers dipped in coffee, cream and chocolate - now how good does that sound?
The original recipe uses both alcohol and raw eggs but I found one that uses none! This dessert will definitely become a family favourite and convert even the non-coffee drinkers to have a taste.

Tiramisu, previously: Strawberry and Orange Summer Tiramisu

Ingredients needed to make this Tiramisu include Double Cream, Mascarpone, Caster Sugar, Sponge Fingers, Strong Coffee, Cocoa Powder and Dark Chocolate.

Bismillah, let's begin!

First, prepare the coffee. Take 300 ml of Water.

Pour into a saucepan.

And, bring to the boil.

For the coffee, take 2 tablespoons of Coffee Granules

Add to the boiling water, and stir in. Let it boil for a minute, and then take off the heat.

Allow the coffee to cool for a few minutes and then pour into a shallow dish.

Now, for the cream. Into a bowl, pour in 568 ml of Double Cream.

Then, take 250 grams of Mascarpone. You can use the lighter one too - it works just as well!

Add it to the bowl.

Along with 5 tablespoons of Caster Sugar.

Whisk everything together until thick and creamy.

Next, grab a packet of Boudoir Fingers. You'll need about 200 grams. 

These are also called sponge fingers, similar to when making trifle.

Get your coffee ..

.. and a serving dish.

Begin by dipping about half of the sponge fingers in the coffee, turning them over a few times until soaked but not soggy.

Place into the dish.

And continue with the rest of the first half.

Then, spread on about half of the cream mixture.

Grate up Dark Chocolate, to taste.

And, sprinkle it over the cream.

Dip the remaining fingers in coffee, and place on top of the cream.

Spread on the rest of the cream.

Chill the Tiramisu in the fridge for a few hours or even better, overnight.

When it's time to serve, grate over more Dark Chocolate and dust with Cocoa Powder.

And, dig in! This dessert won't last long!

Full Written Recipe:

Tiramisu: Halal and Egg Free!

Adapted from BBC Good Food 

Ingredients – serves approx 6-8 people

300 ml Water
2 tablespoons Coffee Granules
200 grams packet of Sponge/Boudoir Fingers
568 ml Double Cream
250 grams Mascarpone
5 tablespoons Caster Sugar
Dark Chocolate, grated and to taste
Cocoa Powder, to taste


Boil the water, and add in the coffee. Stir in and then pour into a shallow dish. Set aside.

Whisk the cream, mascarpone and caster sugar until creamy and the consistency of thick whipped cream.

Grate the dark chocolate.

Take a deep serving dish, and dip each sponge finger into the coffee. Turn each sponge finger over in the coffee a few times until they are soaked well but not too soggy.

Layer about half of the soaked sponge fingers, and then cover with half of the cream. Sprinkle on some dark chocolate, and continue with the rest.

Place to chill in the fridge for at least overnight. 

To serve, grate over more dark chocolate and sprinkle on cocoa powder through a sieve.

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