Ingredients
Method :
Whip the whipping cream, while adding ½
cup powdered sugar slowly. Whip until soft peaks are achieved.
In a bowl, add the mascarpone cheese,
add the vanilla essence, and ¼ cup sugar and whisk well until everything
is well combined.
Now very gently fold the whipped cream mixture into the mascarpone mixture using a flat spatula.
Take some hot water, and add the instant
coffee powder to get a strong concentrated coffee. Bring it to room
temperature.
Align the rusks in the serving tray,
such that they completely cover the base. Using a small spoon, drizzle
the coffee concentrate on it. Take care not to drench it completely.
Now add the first layer of the cream and
cheese mix, transfer about half of it, spread it gently and cover the
rusks well.
Now arrange a 2nd layer of rusks and repeat the process.
Finally, sprinkle the cocoa powder over the tiramisu and place it in the refrigerator.
Let it chill for 3-4 hours and then serve chilled and enjoy.