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Eggless Tiramisu with Rusk/No alcohol/No ladyfingers

Eggless Tiramisu made with Brittania Suji Rusk. Most eggless recipes use store bought ladyfinger cookies/ Savoiardi cookies which have eggs in them. This recipe has no eggs or alcohol in the cream or cookies and the rusk used is readily available in every home.
5 from 2 votes
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Prep Time 20 minutes
Course Dessert, No bake dessert, No cook recipe
Cuisine American, Eggless Baking, Indian Fusion, Indian/International, Indian/International/American, International, Italian
Servings 12

Equipment

  • 1 medium shallow bowl for coffee/espresso
  • 1 large bowl for whipping, cream
  • 1 medium bowl for whipping, cream cheese
  • 1 rectangular dish 2.2 quarts Pyrex
  • 1 egg beater
  • 1 sieve

Ingredients
  

  • 1 package Brittania Suji Rusk Toastea 11 oz/305 grams
  • 1.5 cups Heavy whipping cream chilled
  • 8 oz cream cheese/mascarpone cheese 226 gms at room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp vanilla extract
  • 3 tbsp instant coffee
  • 1.25 cups lukewarm water
  • Cocoa powder for dusting on top

Instructions
 

For filling

  • In medium bowl, beat cream cheese with the egg beater at lowest speed for few minutes till smooth. Set aside.
  • In large bowl, add the chilled heavy whipping cream and 1/2 the sugar and beat at lowest setting for a few minutes. add the remaining half of the sugar and vanilla and continue to beat till we get slightly thick cream, BUT BEFORE SOFT PEAK stage.
  • Add in the beaten cream cheese and continue to beat the cream cheese-whipping cream mixture at lowest speed setting till we get soft peaks. Place the mixture in refrigerator.

Coffee for dipping

  • In medium shallow bowl, combine lukewarm water with the coffee and mix till coffee granules dissolve

Assembling Tiramisu

  • Dip each rusk in the coffee mixture, flipping and dipping both sides of the rusk. Place in a single layer in a square or rectangular dish. break a rusk if needed to fill in.
  • Put half the cream cheese-whipping cream filling on the 1st layer of coffee dipped rusk. Smoothen the filling with a spatula.
  • Place a second layer of coffee dipped rusk on top of the filling. Break some rusks if needed to fill in and complete the layer. If any coffee mixture is left, drizzle it over the rusk. Top with remaining filling. Smoothen with spatula.
  • So we will have 4 layers- rusk, filling, rusk and filling.
  • Cover with foil or lid and place in fridge overnight or a minimum of 12 hours.
  • When ready to serve, remove from fridge, remove foil/cover and put some cocoa powder in a sieve and dust on top. Cut and serve immediately. Tastes best when served cold.

Notes

Suji rusk is very absorbent and doesn't disintegrate quickly when dipped in coffee. For ladyfingers we usually do a quick dip but with suji rusk, dip each side of the rusk well in the coffee, otherwise it will feel dry.  I have used instant coffee powder, but you can brew 1 cup of very, very strong coffee or use a cup of expresso. If you want to use alcohol, mix in some coffee liqueur into the dipping coffee. I always had some filling left over as my dish was not very deep. If you are using a deeper dish than I did, then I recommend using 2 cups of heavy whipping cream instead of 1.5 cups. for a creamier tiramisu.
Keyword Brittania suji rusk tiramisu, cream cheese tiramisu, eggfree tiramisu, eggless tiramisu, mascarpone cheese tiramisu, no alcohol tiramisu, no bake tiramisu, rusk Tiramisu
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