Tiramisu (without mascorpone)

Whipping cream 3 packs/600g
Happy cow cheese triangles 10
Egg yolks 4
Powdered Sugar 150gm
Vanilla essence 2 tsp
Coffee 2 tbs heaped
Hot water 2 cups/400ml
2 packs rusk or cake rusk (approx 500g)
Cooking chocolate 250g

Chill the cream in fridge overnight and whip it till double. Set aside in fridge. Put a pot with a little water in it on the stove and turn to medium flame, place a microwave safe bowl, bigger than the pot, on top of it, making sure the base of the bowl doesn’t touch the water. Put egg yolks and sugar in the bowl and whip with a whisk or electric beater till it gets double in quantity, pale yellow in color and hot to touch. Add the vanilla essence and cheese cubes to it and keep whisking till the cheese is completely mixed. Once done set aside to slightly cool. Meanwhile take a mug of hot water and mix in the coffee and 2 tbs of sugar and set aside to come to room temperature. As the egg yolk mixture cools down, fold in the whipped cream into it.

Layer the dessert by taking a piece of rusk and dipping it into the coffee just for 1 second and then layering in the dish. Make one layer of these dipped rusks and then spread half of the whipped cream-cheese-egg yolk mixture over the rusks. Shred some dark chocolate on top of it to make a thin layer. Now again repeat the rusk step followed by the cheese-cream-egg yolk-mixture. In the end cut out a paper stencil and place on top of the dessert then dust it with cocoa. Remove the stencil and garnish with shredded chocolate and tiny chocolate balls. Chill in the fridge for atleast one day. Taste gets richer and more delicious after keeping for 2 days.
*Chocolate balls* -optional

Cooking chocolate 150 gms
Fresh squeezed orange juice 3tbs

Melt chocolate on double boiler and in the orange juice. The texture of the chocolate might change but don’t worry just mix it and take out of the bowl and put on an oiled baking sheet or counter.  Take a little mixture at a time and make tiny balls out of it. It would be like a soft dough but gets harder as it dries. Once all the balls are made cover then with cocoa powder. Garnish desserts or make them as smaller truffles to enjoy on their own

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