Tiramisu

Tiramisu is a famous coffee-flavored Italian dessert. It is made of sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese and double cream, flavored with cocoa. This super-simple Italian dessert actually tastes perfect from being made 2 days ahead.

Serving = 6-7 persons

Ingredients,

  • mascarpone cheese  250 gm
  • double or heavy cream 1-1/2 cup
  • egg yolks  4
  • sugar  3/4 cup
  • vanilla essence  2 tsp
  • instant coffee powder  2 tbsp
  • sugar 1-1/2 tbsp
  • sponge fingers  175 gm
  • Luke warm water  1-1/2 cup
  • unsweetened coco powder for dusting   1 tbsp

Directions,

1. Take 4 egg yolks in a bowl, add 3/4 cup sugar in them ,mix it.
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1. Take 4 egg yolks in a bowl, add 3/4 cup sugar and 1 tsp vanilla essence in them ,mix it for 1 minute.
2. boil water in a pan.
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2. boil water in a pan.
3. cook egg yolks and sugar mixture on it. be careful water should not touch the bowl, egg should cook on steam. now mix them  and cook for almost 10 minutes. don't stop  to stir, if you stop your eggs will scramble.
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3. cook egg yolks and sugar mixture on it. be careful water should not touch the bowl, egg should cook on steam. now mix them and cook for almost 10 minutes. don’t stop to stir, if you stop your eggs will scramble.
4. this is the picture of eggs and sugar after 10 minutes, you can see these are fully cooked. now strain these cooked eggs and set a side until cool.
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4. this is the picture of eggs and sugar after 10 minutes, you can see these are fully cooked. now strain these cooked eggs and set a side until cool.
5. when eggs are completely cool ,add room temperature mascarpone cheese in them and mix with beater until very smooth. set a side.
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5. when eggs are completely cool ,add room temperature mascarpone cheese in them and mix with beater until very smooth. set a side.
6. In another clean bowl beat double cream with 1 tsp vanilla essence until stif peaks.
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6. In another clean bowl beat double cream with 1 tsp vanilla essence with beater until stif peaks.
7. now fold beaten double cream in mascarpone cheese and cooked egg mixture.  remember to fold with light hands by adding double cream in 3-4 batches in it. set a side.
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7. now fold beaten double cream with a rubber spatula in mascarpone cheese and cooked egg mixture.
remember to fold with light hands by adding double cream in 3-4 batches in it. set a side.
8. now in a separate bowl add luke warm water with 2 tbsp instant coffee powder and 1-1/2 tbsp sugar. mix well until all things dissolves.
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8. now in a separate bowl add 1-1/2 cup luke warm water with 2 tbsp instant coffee powder and 1-1/2 tbsp sugar. mix well until all things dissolves.
9. in a big round or flat bowl, add some cream mixture in bottom.  dip sponge fingers 1 by 1 in water coffee mixture. and arrange them. remember not to soak to much these sponge fingers in coffee mixture, just dip them and take out in less than 3-4 seconds.
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9. in a big round or flat bowl, add some cream mixture in bottom.
dip sponge fingers 1 by 1 in water coffee mixture. and arrange them.
remember not to soak to much these sponge fingers in coffee mixture, just dip them and take out in less than 3-4 seconds.
10. add some cream on them, then again layer sponge fingers soaked in coffee mixture, at end again layer cream mixture.
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10. add some cream on them, then again layer sponge fingers soaked in coffee mixture, at end again layer cream mixture.
11. fill some cream in piping bag with flower nozzle attach, make small flowers in sides. and dust with coco powder. keep a paper shaped heart in middle, dust coco powder and take out the paper carefully, this will give a heart shaped pattern.
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11. fill some cream in piping bag with flower nozzle attach, make small flowers in sides. and dust with coco powder.
keep a paper shaped heart in middle, dust coco powder and take out the paper carefully, this will give a heart shaped pattern.
12. chill it in fridge for at least 8 hours before serving. or if you have time make it and chill it in fridge for 2 days then serve it. this way it will set perfectly and give a very nice flavor.
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12. chill it in fridge for at least 8 hours before serving. or if you have time make it and chill it in fridge for 2 days then serve it. this way it will set perfectly and give a very nice flavor.

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