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.