September 10, 2010 § 4 Comments
I loved having tiramisu before I went eggless. Thanks to the lady fingers this dessert is now off limits in restaurants, but a simple substitution using Nilla wafers brings this surprisingly easy to make favorite to the home. Being able to whip up a good range of tasty eggless desserts at home gives you something wonderful to come home to after a long meal out 😉
8 oz. mascarpone cheese
1/2 standard container of Cool Whip
1 tsp. vanilla extract
2 tsp. cane sugar
1/2 box of Nilla wafers
1 cup of coffee (refrigerated)
1 tsp instant coffee
1/2 cup of shaved truffles (a good dark or milk chocolate will work also, depending on your tastes…as long as you’re happy)
Mix the mascarpone, Cool Whip, vanilla extract, sugar and instant coffee. Soak the Nilla wafers in the refrigerated coffee, and layer them in your dish as the base layer. Spread half the mascarpone/Cool Whip mixture over the soaked Nilla wafers. Add another layer of the coffee soaked Nilla wafers, followed by a final layer of the mascarpone/Cool Whip mixture. Refrigerate for a good 3-4 hours; the longer it sits, the better the flavor. Just make sure that your refrigerator is clean ;). Top with the shaved truffles before serving.
Note: Nilla wafers aren’t very porous. They don’t manage to pick up the coffee flavor too well. So, if you’re looking for a really strong tiramsu, where coffee is concerned, I would suggest adding a good quality instand coffee (ha, if that’s possible!) to the mascarpone/Cool Whip mixture.