“Tiramisu, Tiramisu, you could be a song,
Of love and sweetness, and a journey long,
A taste of knowledge, soaked in deep,
A whiff of adrenalin, in bottomless sleep,
A story of culture, with layers few,
Dressed in colours, white, pink or blue,
And where there is mistake, a sorry you can be,
As grape is to wine, two pods in a pea,
An endless tale, of him, her and me,
Oh! heck with poetry, you were just meant to be.”
Ingredients
8 oz (220 gm) mascarpone cheese, at room temperature
1 cup coconut milk (refrigerate and remove the cream on top)
1 cup whipping cream
½ cup brown sugar
½ cup coconut flakes
1 teaspoon pure vanilla extract
2 packets ladyfinger biscuits (24-30 pieces)
2-3 tablespoons brandy or any fruit liqueur
½ cup strong sweetened espresso (or 3 tablespoons instant coffee + sugar in hot water)
Drinking chocolate for dusting
Method
Using an electric mixer or eggbeater, beat the cream, coconut milk, sugar, and vanilla in a large bowl until the mixture thickens slightly and soft peaks form. Slowly fold in the mascarpone into this. Keep aside.
Combine the espresso with the brandy / liqueur. Line your dessert bowl with half of the ladyfingers and soak them in the espresso. Make sure you get the corners soaked well. Spread half of the mascarpone mixture over the ladyfingers, and sprinkle some coconut flakes. Repeat the layering with the remaining ladyfingers, espresso, mascarpone mixture and coconut flakes. In the end, dust with cocoa powder. You can always add some fruit for colour- raspberries are my favourite! Cover and refrigerate overnight.
Tiramisu tastes better with time. I let it sit for at least 24 hours before a sneaky taste. After 48 it’s divine!
Leave a comment if you tried and enjoyed this easy easy dessert.