DISH NAME : TIRAMISU

Note

1) Vanilla cake can be substituted with chocolate cake or Lady finger biscuits. I used lady finger biscuits.
2) If not using liqueur, make a little more of espresso & use 4 tbsp espresso instead of 3.
3) Can be stored in fridge for 2 to 3 days.

Method

To make Espresso syrup:-
1) Dissolve instant/ espresso powder & sugar in boiling water. Keep aside to cool.
2) Then add coffee liqueur. Stir in with a spoon.

To make the filling:-
1) Whisk mascrapone cheese with icing sugar, vanilla, liqueur & 3 tbsp of Espresso syrup.
2) Whisk whipping cream, preferably with an electric whisk till soft peaks form. Fold this into mascrapone mix.

To assemble:-
1) Spread a layer of cake in a pudding dish or individual dessert bowls.
2) Brush cake with espresso syrup to moisten it . Do it liberally.
3) Spoon over half of the filling over the moistened cake.
4) Repeat with cake and moisten it. Then add filling. Smoothen the top. Cover and keep refrigerate for atleast 4 hours or overnight.

Garnish:-
1) Just before serving, dust the top with cocoa powder. Decorate with chocolate shavings.

Serving Suggestions

Serve chilled.