Cooking yourself: tiramisu reinvented – Newspaper

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I believe that no dish is too difficult to make, even if the recipe calls for hard-to-find and overpriced ingredients. You just need a little imagination to use substitutes, add something new, and you can always find something finger-licking good. And in the case of this tiramisu I made, it was spoon lick good!

Yes, today I’m sharing the recipe for my version of a tiramisu, where I skipped the expensive, imported ingredients of mascarpone cream cheese and ladyfingers (finger-shaped sponge cake). Although I was confident it would taste good, I was surprised it turned out so delicious! Seriously, this is one of my best experiences in the kitchen and so super easy to make.

For those who don’t know what a tiramisu is, it’s a classic no-bake Italian dessert made with layers of coffee-soaked ladyfingers surrounded by lightly sweetened whipped cream and a mascarpone mixture. I replaced the ladyfingers with our local rusk – after all, in these economically difficult times, we should rely on cheaper local substitutes. And I skipped the mascarpone cream cheese completely, just flavored the cream with condensed milk for extra richness. Oh, and I added chocolate chips in the middle layer because…why not?

The layering process was the same as for making tiramisu and the result was a creamy dessert that was ready in minutes. Let’s discover this easy recipe.

Ingredients

• 400 g of cream
• 500 g of biscuits
• 1/3 cup of condensed milk
• 2 tablespoons of chocolate chips

For the black coffee:

• 2 cups of hot water
• 3 teaspoons of instant coffee
• 4 tablespoons of sugar

Method

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Prepare black coffee by mixing all the coffee ingredients in a small bowl, large enough to comfortably dip the rusk into.

Beat the cream for a few minutes with an electric mixer, add the condensed milk and beat until smooth.

Now dip the rusks one by one in the coffee and line the bottom of a rectangular dish. Once the base is covered with the rusks, pour the mixture of cream and condensed milk over it until the rusks are covered. Sprinkle some chocolate chips.

Now repeat the whole process one more time: dip the rusk in the coffee, line it over the surface of the cream, and pour in the cream to completely cover it. At the end sprinkle again with chocolate chips, or skip them like I did, and just sprinkle some cocoa powder through a sieve to give the top a nice brown color.

Refrigerate for four to six hours before serving. Cut into squares and enjoy!

The writer Instagrams @the_experimentalcook

Posted in Dawn, Young World, July 16, 2022