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Tiramisu

Tiramisu

 

You all must have had tasted this amazing Italian dessert. It has everything.. from carbs to full fat cheese and from chocolate to bitter coffee. Coffee flavour is pretty intense, very unlike our Pakistani SWEET dishes. Though it is assembled like a trifle which is very common in Pakistan.

When I first saw a recipe of tiramisu in some magazine I was like thirteen. I remember how beautiful and tempting the picture was. Dark chocolate and creamy white cheese contrast was brilliantly captured. At that time I didn’t know what lady fingers were. Actually we call ” okra” lady finger in Pakistan so you can well imagine how confusing it must have been. Plus coffee flavoured rum kahlua was in the list of ingredient. Being from a Muslim society, it became a forbidden dish instantly. Later when I learned substitution I found out that only coffee can be used too.

Honestly this one is all about substitutions. Ladyfingers are not available in Pakistan so I used “rusk”. Mascarpone cheese is not so common either so I am using cream cheese instead.

 Ingredients: 

. 2 1/2 tbsp instant coffee

. 400 ml boiling water

. 250 gm lady finger (or rusk)

. 400 ml whipping cream

. 250 gm mascarpone (or cream cheese)

. 1/2 cup brown sugar

. 1 cup dark or semi sweet chocolate, grated

. cocoa powder for dusting

Method:

In a large bowl, beat chilled whipping cream till light and fluffy. Add brown sugar and cream cheese and beat well till well mixed. The mixture should be thick and smooth.

Dissolve coffee in boiling water. Keep your serving dish ready.

Dip one rusk at a time in the dissolved coffee mixture, 2 seconds approximately each side, and arrange a single layer into your dish. Rusk (or sponge fingers) should be nicely soaked but not soggy.

Spread almost half the cheese cream mixture, covering the layer completely. Sprinkle half of the grated chocolate. Now add the second layer of ladyfingers or rusk.

Spread the remaining mixture of cheese. sprinkle remaining grated chocolate. Cover with cling wrap and refrigerate for at least 4-5 hours or overnight. Doing so you’ll get better layering and well mingled flavours. Dust with cocoa powder before serving.



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