Tiramisu

Exclusively my version

Tiramisu is an Italian dessert, with an alternate layer of Italian Savoiardi biscuits dipped in strong espresso and a sweet mixture of whipped mascarpone cheese, eggs and marsala wine topped with a coco garnish. Well, I claim the below tiramisu as my exclusive version because I have made a lot of innovations to the original version so that kids, pure vegetarians and non-alcoholics too can enjoy this delicious dessert. I do not trust raw eggs and do not use wine, therefore I have substituted both these, still giving the dessert its flavours of espresso, coco, mascarpone and savoiardi.

Ingredients :
Savoiardi biscuits/Italian Ladyfingers	-		200g pack approximately 24nos.
Espresso powder	-		3 and 1/2 tablespoons
Hot water	-		250ml
Vanilla essence	-		1 and 1/2 teaspoons
Mascarpone cheese	-		250g
Cold Milk	-		115ml
Whipping cream mix	-		1 sachet
Icing sugar	-		1 cup
Coco Powder	-		As required

This dessert is a total hit among family and friends and I have shared my recipe with many. Here I hope to share it with many more :)

Preparation Method :

Brew the espresso in boiling water and allow to cool. Once cooled, add 1 teaspoon vanilla essence. Quickly dip both sides of each Savoiardi biscuit in the espresso. Please make sure the espresso mix is completely cooled, and dip the biscuits for no more than 1/2 a second on each side. We need moist savoiardi, not soggy. NOTE: Please do not substitute espresso with any other coffee or savoiardi with any other biscuits. Both are basic ingredients that stands out in a tiramisu. A 2.5 litres casserole dish will be appropriate to make this Tiramisu. Layer the dipped savoiardi across the base of the casserole dish.

In a mixing bowl whisk the whipping cream mix, milk and vanilla essence into a fine, fluffed up cream. In another mixing bowl whisk the mascarpone cheese to a fine texture. Add the vanilla essence and icing sugar and whisk well. Into this, gently fold in the cream. Do not whisk or mix rigorously as it will loose it's fluffy texture.

Pour half the mixture over the soaked savoiardi and spread across evenly. Sift coco powder evenly above the cream. It is important to sieve, or else you will end up with lumps of bitter coco.

Once again repeat all steps from dipping savoiardi in espresso, to sifting coco.

Cover with a plastic wrap and refrigerate for a minimum of 6 hours.

When serving, cut the tiramisu into square or rectangular pieces with a clean knife. With a spatula gently lift it from the bottom and serve only a plate. Dunk into the luscious, creamy, soothing treat and indulge. :)