- Preparing Sponge Cake Batter first grease 6×6 inches square panl with some butter. keep aside. preheat oven for 15 minutes at 200 degrees celsius. Place a plate beneath a sieve. add maida and baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour.
- Sift once. keep aside. In a pan, take salted butter, sweetened condensed milk, sugar. Add ½ cup water. Place the pan on stove top and heat this mixture on a low flame.
- Stir with a spatula so that the butter melts. mix everything very well with the spatula. Let this mixture come to a boil on a low flame. When this mixture comes to a boil, then immediately add it in the flour mixture. also add 1 teaspoon vanilla extract.
- With a whisk with a light pressure, mix it. The batter in this recipe is of medium consistency – neither thick nor thin. If the batter becomes thick, then do add 1 to 2 tablespoon more hot water. whisk to a smooth batter, but don’t over do the mixing.
- Now pour the batter in the pan. gently shake the pan or tap the sides. place the pan in the preheated oven and bake the cake for 30 to 35 minutes at 200 degrees celsius. let it become warm or cool down.
- Making Coffee Syrup And Filling For Tiramisu keep all the ingredients ready before you start. Heat ½ cup water till it comes to a vigorous boil. Switch off the flame and add 2 teaspoons instant coffee powder. mix very well and keep aside.
- In another bowl take 200 grams mascarpone cheese. with a hand held whisk, whip the cheese till its smooth. Then add 6 tablespoon powdered sugar. with the whisk mix very well. keep aside.
- Take 200 ml cream in another bowl. using an electric beater or a stand mixer, whip cream. now add the whipped cream to the bowl containing the mascarpone cheese. also add 1 teaspoon vanilla extract. if using vanilla essence, then add ½ teaspoon of it.
- Assembling And Layering Tiramisu now take each sponge fingers and dip them in the coffee syrup. let them soak the syrup and become moist. layer the base of a glass pan or bowl with the coffee syrup soaked sponge fingers.
- Now take half of the mascarpone cheese+cream filling. with a spatula spread it evenly on the sponge fingers. line with another layer of the coffee dipped sponge fingers. spread the remaining layer of the mascarpone cheese+cream filling.
- Now take a small sieve or tea strainer and add 1 to 2 teaspoons of cocoa powder in it. sift directly on the last filling layer dusting evenly all over. seal the pan or bowl with a foil or lid and refrigerate tiramisu for 4 to 5 hours or overnight.
- Now slice the tiramisu. then serve tiramisu. leftovers can be refrigerated and tiramisu stays well for a couple of days in the fridge.
This is one of my favourite desserts. I don’t miss it having when possible
Tiramisu
#myrecipe
#sweets
By Anamika Modi
Jun, 13th
713
Servings
6 persons
Cook Time
45 minutes
Ingredients
13
- 15
Ingredients
- 200 grams mascarpone cheese
- 200 ml cream – 25 to 50% fat
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla e
- 1/2 cup water
- 1 cup all-purpose flour (maida) or 105 grams all-p
- 2 teaspoons instant coffee powder
- 1/2 teaspoon baking powder
- 1 light pinch salt – OPTIONAL and only if using un
- 1/2 cup sweetened condensed milk or 125 ml
- 3 tablespoons sugar
- 1/2 cup water or 125 ml water
- 1/4 cup Butter or 40 grams butter – salted or unsa
- 1 teaspoon vanilla extract or ½ teaspoon vanilla e
- 1-2 teaspoon cocoa powder for dusting
Instructions
Notes/Tips
You can have the sponge cake also. If no time to prepare tiramisu
