Tiramisu (new version /no eggs no mascarpone cheese)

I learned this recipe from my cousin when I visited my home town in Syria back in 2005. 

I fell in love with the combination of flavores and the lightness of it as well as the level of easiness to make it! The ingredients are so simple I just added the prailines to add crunch and caramel flavor plus it gives it an elegant looking piece of dessert ;)

To make this light twisted version of tiramisu (I call it the Syrian tiramisu:) )

You will need:

Cool whip 2. 8oz containers

Maries biscuits or tea biscuits 45-60 (depending on the shape and size)

3 tablespoons Instant coffee dissolved in one cup of water or a cup of any kind of strong coffee.

For decorating :

Cocoa powder or chocolate shavings.

Caramel candy (optional):

1 cup of sugar 1/4 cup of water

Bring to boil and gently swirl the pan to even out the color and prevent from burning in isolated spots. Spread quickly on a prepared parchment paper in a thin layer and let it set and cool completely.

For the assembly of the tiramisu :

Spread a thin layer of the cool whip 

Then dipp the biscuits in the coffee and arrange a layer in a round pan or a plate.

Spread about 1/3 of the cool whip from one container on top. Repeat the same process until you have at least 3-4 Layers to finish it with a thick layer of the cool whip and by covering the sides too! 

Freez for at least 4-5 hours or overnight 

To decorate, dust the top with a good amount of cocoa powder then finish with hard caramel pieces (pralines) on top and sides (explained below) 

ps. If you want to use the pralines, break the caramel you layered on a parchment paper into small pieces it should look like broken glass. Crumble half of the pieces into fine crumbs (I put them into a ziplock bag and smashed with a rolling pin) spread between the layers and on top of the coco powder and use the larger pieces to stick on the side of the cake (pictured).

Take it out of the freezer 2 hours before serving!

Enjoy :)