Tiramisu in Indian kitchen | Classic Italian Dessert Recipe
1 1/2 cup Warm water
2 tbsp Instant coffee
6 large egg yolks
1 cup Sugar
1 tbsp Vanilla
1 1/4 cups Whipping cream
1 cup Mascarpone cheese
400g Ladyfinger cookies
2 tbsp sugar (optional)
Combine instant coffee with warm water and let that cool down completely. (You can also add sugar and mix).
Boil water and place a glass bowl, add egg yolks and sugar.
Whisk & cook for 10-15 mins.
Remove the bowl from heat then add vanilla extract, mix and let it cool down.
Then add mascarpone and gently mix and keep that aside.
Beat cream in a bowl until it holds stiff peaks.
Combine whipped cream & yolk-mascarpone mixture and keep that ready.
Dip ladyfinger cookies in the coffee, and line the bottom with ladyfinger cookies. (I used 9-inch square springform pan).
Spread half of the mascarpone mixture over the ladyfingers. Spread evenly and repeat another layer of soaked ladyfingers and then spread mascarpone mixture.
Cover & refrigerate for at least 12 hours.
Dust with some cocoa powder and serve.
(Tiramisu can be kept in the refrigerator up to 2 days).