Warning: This recipe will raise the benchmark for Tiramisu for EVER! After I made it the first time for my bro's-in-law birthday, Ranjit and I find it hard to NOT reject the fine tiramisu we get at restaurants when eating out. So make it at your own risk as I promise you that your family will start asking for more, then demanding... And before their demands turn into threats, I am making it again for a Sunday lunch =)
I found this recipe in "Nigella Express", but it was way too expensive to make it in India. So I tried making it with a bunch of substitutes (see the tips at the bottom) that worked very well and the tiramisu still tasted divine at the end.
P.S.: Haha! The reaction I got today was: "It was very good! When are you making it again?!" Don't tell me I haven't warned you =)
*I used our home-made "Nairish cream" (see the recipe here)
**I still haven't found lady finger biscuits here and the first time around I baked them myself. It worked well, but it required even more planning in advance as I needed to keep the biscuits at least overnight before using them. This time, I used these Wine Biscuits that are available everywhere. I put double layers and you cannot tell the difference.
***mascarpone... while it is available here, it is more than twice as expensive! So I tried this simple substitute recipe and it worked well: blend 8 oz packet of soft Philadelphia cream cheese with about 1/4 cup of fresh cream. You can add 1 tbsp of sour cream as well.
4 Comments:
What about the raw eggs? The eggs are probably more local in Mumbai but here in the US, they come from so far away, that we always have to worry about salmonella.
It's always a good idea to be careful with raw eggs when you don't know where they came from.
A safe option would be to cook egg yolks with sugar while constantly stirring in a bowl over a pot with boiling water - you will get a custard. Be careful to not get an omelette ;o)
Also, whipped cream can be used instead of egg whites. It will make mascarpone mixture lighter.
Hope this helps.
just discovered your site...looks good.
In this recipe,you haven't specified when to use the egg yolk. Please clarify :-)
Hi, thanks so much for pointing it out! The egg yolk gets mixed into the mascarpone.
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