Marie Biscuits Tiramisu

Name: Marie Biscuits Tiramisu
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 30-35 Marie biscuits; 200 gm Cream cheese (Chilled); 50 gm sugar powder; 1 teaspoon Vanilla extract; 1 cup Tropolite Whipping cream(Chilled); 1 teaspoon Instant Coffee powder or any of your choice; 1 cup hot water for coffee; 1-2 tablespoons Cocoa powder for dusting on top

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#Win #Week10
#Winter
#Feb #W1
Tiramisu is tempting enough to serve in the winter season, as it is rich and decadent. Marie Biscuits Tiramisu is easy to make and loved by both adults and children.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#Win #Week10
#Winter
#Feb #W1
Tiramisu is tempting enough to serve in the winter season, as it is rich and decadent. Marie Biscuits Tiramisu is easy to make and loved by both adults and children.

Saved

Ingredients

4/5 servings

30-35Marie biscuits
200 gmCream cheese (Chilled)
50 gmsugar powder
1 teaspoonVanilla extract
1 cupTropolite Whipping cream(Chilled)
1 teaspoonInstant Coffee powder or any of your choice
1 cuphot water for coffee
1-2 tablespoonsCocoa powder for dusting on top

Saved

Steps

1

For the frosting:- Chill the bowl and beater in the freezer for half an hour. After 30 minutes, add the cream cheese, vanilla extract, powdered sugar to a chilled bowl and beat until fluffy using an electric beater. Then, add the Tropolite whipping cream and beat well until soft stiff peaks form.
2

Mix 1 teaspoon of instant coffee with 1 cup of hot water in a small bowl and make instant coffee. Combined the coffee well and set aside to cool.
I used a springform cake tin, so lined the inside of the tin with greased baking paper.
3

For a thicker biscuit layer, double stack the soaked biscuits. Dip 2 marie biscuits into the coffee for 1 second on each side at a time, making sure they have a solid core under the wet outside.
For a thicker Marie biscuits layer, I used 2 Marie biscuits instead of using a single Marie biscuit.
4

Place the biscuits in the bottom of the springform tin making layer. If the biscuits are not dipped well, sprinkle the coffee over the biscuits with a spoon.
5

Spread half of the cream frosting filling and level with a palette knife or spatula. Now repeat the process with the second layer – coffee dipped biscuits, cream frosting filling and level again with a palette knife.
6

Sprinkle some cocoa powder through a fine sieve. Cover the tin with cling film and refrigerate overnight or for 24 hours. I kept it in the refrigerator for 24 hours.
7

After the Tiramisu has set in the refrigerator for 24 hours, remove the Tiramisu out of the Springform tin with its base. Then remove the side butter paper.
8

Give a smooth finishing touch to the sides of the tiramisu with the help of a cake scraper.
9

Cut into slice and serve. Tiramisu stays fresh for 4-5 days in the refrigerator.