TIRAMISU !!!!!!

I adapted this recipe from APY COOKING. But made slight changes in this as we dont get ladyfingers & mascarpone cheese here. I substituted ladyfingers to VANILLA SPONGE CAKE & mascarpone cheese to AMUL CREAM CHEESE. First day it tasted salty (i dont know how:D) but the next day taste was too good. As i am a coffee lover i liked this cake very much. And i used only half a quantity of these ingredients. 

INGREDIENTS:-

Expresso syrup:-

boiling water - 1 cup

expresso pow ( i used instant coffee pow) - 2 tbsp

sugar - 4 tbsp

vanilla essence - 1 tsp

Filling:-

heavy whipping cream - 1 1/4 cup ( i used BLUE BIRD WHIPPED CREAM here)

Amul cream cheese - 400 gm

vanilla esssence - 1 1/2 tsp

sugar - 6 tbsp(add more if you like it sweeter)

expresso syrup - 2 tbsp

Other:-

VANILLA SPONGE CAKE  (see the link here) 

Grated chocolate - 2 tbsp

cocoa pow - 2 tbsp

METHOD:-

1. Bake VANILLA SPONGE CAKE. Cut it into half & then divide it into 4 pieces.

2. Take any dish tray round/square( i used the same baking dish in which i baked VANILLA SPONGE CAKE) & line the base with foil/clean wrap( i used clean wrap here). (Since this is a no bake dish, you can use any container & scoop out the tiramisu if you wish).
3. Prepare the EXPRESSO SYRUP by combining all the ingredients mentioned under it.
4. Prepare the FILLING. For this, with an electric mixer , beat heavy whipping cream for a few mins till soft peaks form( i used BLUE BIRD WHIPPED CREAM here. Follow the instructions on the packet).

4. In a separate large bowl take the amul cream cheese & mix well with vanilla essence+sugar+2 tbsp of expresso syrup. Fold the whipped cream into the cream cheese mixture & mix.

5. Now start layering:-

a. Line the base with clean wrap/aluminium foil. a. Layer half of cream cheese filling at the bottom first. 
b. Cut the 4 pieces of vanilla sponge cake exactly in the middle ( now you get 8 pieces). 
c. Now dip the 4 pieces in the expresso syrup, very lightly, for just a second. ( or u can place them in container & then pour expresso syrup carefully on them). & arrange it on cream mixture.
d. Now layer with remaining cream cheese filling & sprinkle grated chocolates.
e. Make another layer of vanilla sponge cake on the top.( this is going tobe the base of this cake)
f. Cover it with a lid & refrigerate for at least 4 hrs /overnight.

6. Just before serving unmould the cake. Dust cocoa powder on top.

HAPPY COOKING :))))))