Egg-free Tiramisu, revisit

A dessert after the Italian-themed dinner was homemade Egg-free Tiramisu. I reviewed my old recipe and what I did last time. I bought ingredients the day before to make the dessert in that evening and chill it overnight to mellow the flavors and texture.

First, coffee that I brewed with beans in the pantry was not just weak but tasted awful. The beans must have gotten old. I had to run to Waitrose to get new coffee beans. I bought Lavazza's Crema e Gusto. It was ground coffee with the highest level of intensity (level: 7). Most of the ground coffee at the store was level 5. When I came back home, I was tired and decided to make Tiramisu in the early morning of the day to serve. Yes, I did. The new coffee was fine. According to my old method, I quickly soaked both sides of biscuits in the coffee bath not to make tiramisu soggy. Done!

The cream was kinda stiff. Based on my lessons learned, I tried to keep whipping cream with soft peak. Perhaps I whipped a little too much again. Or I didn't whip Mascarpone cheese enough. Or both. The cream didn't look smooth. I was worried a bit whether we could serve the Tiramisu to our guest and I should go to a bakery and buy something in case.

In the evening, we decided to serve the Tiramisu to our guest anyway without tasting it first. The result was actually fine. It was somewhat different from those I made before. The layers of cream and biscuits were very airy. Maybe whipping cream in England has a different fat percentage and behaves differently. In terms of flavors, I didn't have Marsala, so I substituted the mix of sherry and port for it, which seemed like working well. Importantly our guest seemed to enjoyed the dessert. I was relieved!