Tiramisu
TIRAMISU
This is a sofisticated coffee flavoured layered Italian dessert . Tiramisu means ' cheer me up ' . Indeed it lives up to its name . It's comfort in every bite . A bite into it , will pepp you up .
The kick of the coffee from the biscuits dipped in it and the luscious creamy texture of the cheese are incorporated beautifully together in harmony.
Tiramisu can be served in individual bowls, glasses or set in a shallow dish . Traditional Tiramisu is made savoiardi sponge biscuits , eggs, sugar, mascarpone cheese flavoured with cocoa and alcohol .
It's important that the biscuits don't become too soggy or they will crumble and fall apart . You need to be able to taste the coffee , but not make the dessert bitter at the same time.
As I feel that there is no end to experimentations and playing around with ingredients , I have recreated eggless and version of this classic number using ingredients that are pocket friendly and easily accessible.
Here is my version of the eggless tiramisu made after browsing through many recipes . The method of making the filling is the same , though I have experimented with the biscuits. For the biscuits I have used sponge cake fingers, Chocolate biscuits and rusks . I feel rusks are the best substitutes for savoiardi as they remain crunchy even after being dipped in the pudding filling
INGREDIENTS
Rusks / Chocolate biscuits or any other/ sponge cake cut into fingers_ 15 _20
COFFEE SOLUTION _ Mix together and keep aside
Warm water 2cups
Coffee powder. 2 _ 3 tbsp
FOR THE CUSTARD FILLING
Vanilla Custard.( Made according to the package instructions. Make the custard a little bit thick ) 2 cups
Chenna / store bought paneer. 1 cup
Grapes crush 2 tsp (Blend a hand full of grapes in the blender )
TOPPING
Cocoa powder ( I haven't used as after tasting a little bit I didn't like the taste of raw cocoa powder . I have used Chocolate powder and also biscuit crumbs )
METHOD TO MAKE THE FILLING
Make thick custard with milk and sugar according to the package instructions . Thick custard will set faster than thin custard.
Keep aside to cool well
Whisk the grated paneer/Chenna till creamy
Add Chenna/ paneer to custard (Chenna /
Paneer and custard should be all cool when being mixed together, otherwise it will split)
Add vanilla essence and whisk well
( If you want to give it an alcoholic touch like the original recipe, you are most welcome . But mine is a teetotaler version . So I added some grapes crush .
HOW TO SERVE
Tiramisu can be served in shallow glass dish, individual bowls or glasses
LAYERING
Dip rusks/sponge cake fingers/ biscuits in coffee solution
Layer a glass serving bowl / individual bowls/ individual glasses with the coffee dipped biscuits / sponge
Follow this with a layer of custard filling
Repeat the layers ending with custard
TOPPING
Sprinkle cocoa powder
Set in the fridge for 5_6 hrs or preferably overnight in
Serve chilled . It tastes better the next day .
Made with chocolate biscuits in shallow glass dish . Topped with biscuit crumbs 👆
Made with sponge cake 👆
This is a sofisticated coffee flavoured layered Italian dessert . Tiramisu means ' cheer me up ' . Indeed it lives up to its name . It's comfort in every bite . A bite into it , will pepp you up .
The kick of the coffee from the biscuits dipped in it and the luscious creamy texture of the cheese are incorporated beautifully together in harmony.
Tiramisu can be served in individual bowls, glasses or set in a shallow dish . Traditional Tiramisu is made savoiardi sponge biscuits , eggs, sugar, mascarpone cheese flavoured with cocoa and alcohol .
It's important that the biscuits don't become too soggy or they will crumble and fall apart . You need to be able to taste the coffee , but not make the dessert bitter at the same time.
As I feel that there is no end to experimentations and playing around with ingredients , I have recreated eggless and version of this classic number using ingredients that are pocket friendly and easily accessible.
Here is my version of the eggless tiramisu made after browsing through many recipes . The method of making the filling is the same , though I have experimented with the biscuits. For the biscuits I have used sponge cake fingers, Chocolate biscuits and rusks . I feel rusks are the best substitutes for savoiardi as they remain crunchy even after being dipped in the pudding filling
INGREDIENTS
Rusks / Chocolate biscuits or any other/ sponge cake cut into fingers_ 15 _20
COFFEE SOLUTION _ Mix together and keep aside
Warm water 2cups
Coffee powder. 2 _ 3 tbsp
FOR THE CUSTARD FILLING
Vanilla Custard.( Made according to the package instructions. Make the custard a little bit thick ) 2 cups
Chenna / store bought paneer. 1 cup
Grapes crush 2 tsp (Blend a hand full of grapes in the blender )
TOPPING
Cocoa powder ( I haven't used as after tasting a little bit I didn't like the taste of raw cocoa powder . I have used Chocolate powder and also biscuit crumbs )
METHOD TO MAKE THE FILLING
Make thick custard with milk and sugar according to the package instructions . Thick custard will set faster than thin custard.
Keep aside to cool well
Whisk the grated paneer/Chenna till creamy
Add Chenna/ paneer to custard (Chenna /
Paneer and custard should be all cool when being mixed together, otherwise it will split)
Add vanilla essence and whisk well
( If you want to give it an alcoholic touch like the original recipe, you are most welcome . But mine is a teetotaler version . So I added some grapes crush .
HOW TO SERVE
Tiramisu can be served in shallow glass dish, individual bowls or glasses
LAYERING
Dip rusks/sponge cake fingers/ biscuits in coffee solution
Layer a glass serving bowl / individual bowls/ individual glasses with the coffee dipped biscuits / sponge
Follow this with a layer of custard filling
Repeat the layers ending with custard
TOPPING
Sprinkle cocoa powder
Set in the fridge for 5_6 hrs or preferably overnight in
Serve chilled . It tastes better the next day .
Made with rusks👉
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