Friday, December 2, 2011

My 100th post - Tiramisu-Eggless version

I can't believe how soon i have reached my 100th post.I started this blog with premonition, unsure of what the response would be.Since I'm still going on, I'm loving this blog and everything that takes to making my dream a reality.
I must especially mention all those who come by Spicy foood and drop in their valuable thoughts which is absolutely necessary to better myself and keep spicyfoood going on.Keep coming and giving me your beautiful words of encouragement.





Celebrations call for sweet dishes, and what better way to celebrate!I want to share with you this world renowned dessert - Tiramisu.Ever since I decided to make this dessert, I have literally been dreaming of this(I know how jobless could i be!).So I thought enough of losing sleep and lets get down to making it.



The original recipe calls for raw eggs (like many of u already know), but don;t let that stop you from making it.I haven't seen many kinds of cheese in India(except the normal cheese slices), so I searched and searched to conclude hung curd will do justice to the cheese part of the dessert.This may not be the traditional way to make it but I think i'm going to stick to this :)



Here's how i made it....

Preparation time:  30 minutes(+ preparation of hung curd, etc)
Makes 3 glasses.

You need :
Hung curd made from half cup of curd
Cream (Amul fresh cream) Half cup (whipped) + another 4-5 tablespoons(to melt the chocolate)
Sweetened Condensed Milk 1/2 cup (or as much sweet as you need)(I used Amul Mithai Mate)
Milk Chocolate 2 tablespoons(chopped roughly)
Lady finger Biscuits 10 nos (or vanilla sponge cake)
Coffee Decoction 1 cup(brew it strong i used 1 cup of water and 3 tsps of Bru powder)
Vanilla Essence 2 tsp

  • You need a little prepping up for this dessert, I have used hung curd(instead of mascarpone cheese)(pour the curd into a muslin and let the whey water separate) we need the creamy portion in the cloth.Set this aside.(this will take about 5-6 hours)
  • Whip cream for about 20 minutes(I did it with a fork and since it was my first time with cream/whipping cream, I stopped after 20 minutes).
  • Now fold in both the hung curd and whipped cream with the condensed milk.And add the vanilla essence to this mix and fold it in until mixed well.Leave in the refrigerator for 2 hours.(lets call this the white mix)
Lady-finger biscuits; Brown and white mixes
  • Using a double boiler, melt the chocolate with 5 tablespoons of cream.This will be done in about 5 minutes.Set aside to cool/refrigerate.( this the brown mix)
Assembling the Tiramisu:



  • I used glass tumblers as I just wanted small portions,you can set it in any pudding bowl.
  • Soak the lady fingers in coffee and set it at the bottom of each glass, now spoon a layer of the white mix, followed by brown mix.Repeat with coffee soaked ladyfinger biscuits,white mix,brown mix.You get the idea!
  • Repeat for each of the glasses.
  • Refrigerate for a few hours before serving.

  • Serve the tiramisu with chocolate shavings!
Tips:
  1. I made the hung curd in the morning and even though it was a little wet I thought it was fine.
  2. Any semi sweet biscuits like Marie biscuits could do justice or plain vanilla sponge cake.
  3. After the first set of layering ie biscuits,white and brown parts, i put the glass in the refrigerator until i did the other two glasses, then repeat the procedure for the next layer.
  4. I got 2 sets of layers in each glass!




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