It was not procrastination but rather unavailability of ingredients that lead me to not trying this dessert in my kitchen earlier. It was always hard to find savoiardi biscuits and also mascarpone cheese wasn’t something that was easily available either. But times changed and the boom in food industry and a variety cookery shows, by both desi and firangi chefs, have turned people into avid cooks (or so I choose to believe) that there was a demand for these ingredients and therefore availability.
Just as Tiramisu happens to be our favourite, I am sure this dessert has many fans who find it as one of the most exquisite and decadent of them all. And not just exquisite, I also found it to my utter surprise, that it happens to be one of the easiest desserts as well. There is no labour involved especially if you whip the cream and mascarpone with an electric whisk.
It is hard to come across a good Tiramisu in a restaurant. They are either too heavy or too rich and at time the savoiardi biscuits are too soggy. When I got a chance to try it at home, I grabbed the opportunity with both hands. And I am so glad I did. All that one needs to do is whisk the cream, whisk the mascarpone cheese, make a strong coffee and you are done. Rest is all about layering the ingredients before setting them to chill in the refrigerator.
I found online that Tiramisu means ‘pick me up’ or ‘cheer me up’. And I believe it has been named rightly so since it will tempt you into picking it up and it will definitely cheer you up too.
2 tbsp Espresso Coffee Powder
1 C Water
2 tbsp granular Sugar
1½ – 2 tbsp Kahlúa (adjust amount to taste)
225 grams Mascarpone Cheese
200 grams Whipping Cream
1½ – 2 tbsp Confectioners Sugar (icing sugar)
16 Savoiardi Biscuits
A few tablespoons unsweetened Cocoa Powder for dusting
Place two mixing bowls (one a little bigger than the other) in the refrigerator to chill.
Also ensure that the mascarpone and whipping cream are chilled.
While the bowls are getting chilled in the refrigerator, heat water in a pot and add coffee, granular sugar and bring to a boil.
Reduce the heat and allow to simmer for 3 – 4 minutes.
Switch off the heat and allow the coffee to cool. Stir in the Kahlúa.
Bring out smaller bowl and using an electric whisk, whip the mascarpone cheese till it becomes smooth and creamy. Set aside.
Take the bigger mixing bowl and whisk together the whipping cream and icing sugar until stiff peaks form.
Whisk in the mascarpone cheese till just incorporated. (taste for sweetness and if required whisk in some more sugar)
Start the layering by dipping in the biscuits in coffee (one swift dunking, no soaking). Since I served the pudding in individual glasses, I broke each biscuit into three and dipped each piece individually before layering.
Put two pieces at the bottom of the glass (depending how wide or big glasses you are using) and cover with a tablespoon of the cream. Carefully spread the cream and dust with cocoa powder (and chocolate if desired). Cover with another batch of two coffee dipped pieces and again cover with a table spoon of cream. Dust with cocoa powder. Proceed with another layer of biscuits and cream and the level the cream with a knife.
Go about with the rest of the biscuits and cream in the same manner in individual glasses.
Chill the pudding in the refrigerator for 4 – 5 hours, preferably over night.
Before serving, dust the top of the pudding with cocoa till the no cream is visible.
Note: Non alcoholics can swap Kahlúa with a teaspoon of vanilla extract
Note: I reserved some cream & mascarpone mix to level and cover any flaws on the top of the glasses before dusting with cocoa powder and serving.
Note: You can make the pudding in a square or rectangular baking dish and slice and serve it.
Yields: Serves 7 – 8
Thanks for your visit. See you soon again with another exciting recipe!
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