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140 gs - mascarpone cheese
60 gs - heavy cream, sweetened
200 ml -
50 gs - castor
2 gs - vanilla bean
5 gs - readymade custard powder
7 ml - kahlua
75 gs - readymade lady finger biscuits
30 ml - espresso
2 gs - cocoa powder for dusting
How to Make Traditional Tiramisu
In a heavy bottom pan, bring the milk to a boil.
Transfer to a double-boiler and add the tempered egg yolks gradually and the sugar.
Whisk continuously till the mixture thickens.
Add the readymade custard powder diluted in a little milk and whisk thoroughly till a thick custard is formed.
Remove from the double boiler and cool the mixture.
Whisk the heavy cream in an ice-bath till it forms stiff peaks. Keep aside.
Mix the cooled custard with the mascarpone till well amalgamated and there are no lumps.
Fold in the whipped cream and chill.
Cool the espresso and add the kahlua to it.
In a shallow serving dish, place the lady finger biscuits on the bottom as a layer after dipping them in the espresso taking care not to over-soak as they might break.
Pour half of the mascarpone mix on top of the lady finger biscuits and smoothen with a spatula.
Repeat the process with one more layer of soaked biscuits and the remaining mascarpone mix spread evenly on top.
Cover and chill for at least 6 hours.
To serve, dust the cocoa powder on top with a fine mesh strainer.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.