TIRAMISU - DESI STYLE !!!!

This is my 2nd try of making TIRAMISU (will post 1st try in my blog in near future). I adapted this recipe from GEETHS DAWATH. But i made slight changes into the recipe. I used Britannia rusk instead of sponge cake. And i used blue bird whipped cream instead of fresh cream & sugar. And i didn't use grape juice here. I will mention all these changes in my recipe. And believe me frenzz, this is damn easy to make and i made it even more easier :D and the taste was too good.

INGREDIENTS :-

Ingredients for the custard:-
Milk - 200 ml
Custard pow - 3 tsp approx
sugar - to taste

Ingredients for the fresh cream mixture:-
Fresh cream - 200 ml
sugar - 1/4 cup

(here i used BLUE BIRD whipped cream)

Ingredients for the curd mixture:-

curds - 1/2 litre

sugar - to taste

coffee decoction

hot water - 2 tsp

coffee pow - 1 tsp

grape juice - 1/4 cup(use real or any brand)

(here, i used 1/2 cup hot water+ 2 tbl sp instant coffee pow and i skipped grape juice)

METHOD:-

Method for the custard:-

1. Boil milk in a thick bottomed pan add sugar and stir it.

2. Add diluted custard pow and keep stirring until it thickens.

3. Keep it aside.

Method for curd mixture:-

1. Transfer the curds in a muslin cloth and hang it for an hour or two.

2. Transfer it in a bowl add sugar and cream it together.

Method for the fresh cream mixture:-

1. Refrigerate the whipping blades in the freezer for 10-15 mins before hand.

2. Refrigerate the fresh cream previous night, next day transfer it in a bowl add sugar and whip it until it thickens.

3. Keep it aside and refrigerate it until use.

(actually i skipped this method and i used Blue Bird whipped cream as i mentioned earlier)

Method for the coffee decoction:

Mix all the ingredients together and keep it ready.

How to assemble:-

1. Mix together fresh cream mixture, custard mixture and hung curd mixture together.

2. Take a round/square dish tray. First place a piece of clean wrap at the bottom of the dish. Then make a layer of cream mixture at the bottom first.

3. Soak the rusks in coffee decoction and arrange it on the cream mixture.

4. Repeat the procedure and the final top should be soaked rusks (this is going to be the base of this cake).  

5. Refrigerate it for 2-3 hrs.

6. After 3 hrs, take out the cake and reverse it on a plate.

Take a strainer and sprinkle cocoa pow all over the TIRAMISU.

Now slice it and gobble it as much as you want.

HAPPY COOKING :))))))