Tiramisu

Tiramisu is a very popular  Italian dessert. It is made with layers of spongy biscuits and a creamy mix made of egg yolk, sugar, cream and Mascarpone cheese; usually flavored with coffee and an alcoholic liquor. My version is non-alcoholic.  

Vital ingredients like Sponge-fingers, Mascarpone cheese (a creamy soft Italian cheese) and coca powder may not be available in some parts of the world. I will give you improvising ideas later at the bottom, let me give you the authentic recipe first. As always there are many recipes, mine is simple and non-alcoholic without compromising the taste.

Ingredients:

• Coffee
• Sponge fingers
• Whipping cream 300 ml (1.25 cup)
• Eggs - 6
• Mascarpone cheese 250 gm (as it comes in the container)
• Coca Powder 2-3 tbsp

Make Coffee

1 tbsp coffee + 1c hot water > let cool in a bowl (you can increase or decrease the strength to suit your taste, but can't omit it, if you don't like coffee, may be this is not for you!)

Make Zabaione: (don't panic, it is basically egg yolks and sugar cooked over hot water. Zabaione is a Italian dessert on it’s own. Once you learn how to make it, you will be able to use it in a lot of desserts as a layer or topping.

Mix 6 egg yolks + ⅔ cup sugar with a whisk in a glass bowl. (an electric hand mixer or whisk will make your life easier, but you don't have to have it) Bring some water to simmer in a pot, place the bowl on the pot, the simmering water should just touch the bottom of the bowl. Immediately start whisking (otherwise you will get scrambled egg) until it becomes foamy white and forms a soft peak when you lift the whisk > remove from the hot water pot and set aside to cool down completely. 

Make Whipped Cream: Whip 300 ml double cream (or whipping cream) + 3 tbs Icing Sugar + 1 tsp vanilla until forms soft peak.

Make Meringue (optional)

Classic Tiramisu is made without meringue, but it will make it light and add volume.
6 Egg whites +  6 tbsp sugar > Whip to soft peak.

Whip Mascarpone Cheese (about 1 cup) > Whisk to make a smooth paste

Make the layer mix: Fold in Zabayone + Whipped cream + Mascarpone cheese and Meringue (if using).

Layering: 

• Quickly dunk the Sponge fingers one by one in cold coffee, let ir soak the coffee for few seconds (if you take too long the sponge fingers will become soggy and break) > place them on the bottom of the dish to make the first layer. 
• Spread half of the mix over the sponge fingers, give the dish a shake for the mix to settle.  
• Add another layer of dunked sponge fingers over.
• Spread the remaining mix on top > shake again.
• Let set in fridge for few hours.
• Dust with cocoa powder before serving, place some coca powder in a fine sieve and shake it over the dish (you can make impressive pattern by placing any interesting light objects on the top layer before dusting and then carefully lift them up to leave a white impression)

Substitutes:

• Use any ordinary thin arrowroot biscuits or thin slices of sponge cakes in place of Sponge-fingers.
• Use cream cheese (Philly Cheese) in place of Mascarpone. If no cream cheese is available, double the Zabayone.
• Use Ovaltine or Hot Chocolate powder if Coca powder is not available.