Tiramisu

This recipe is a little different from the usual tiramisu. It's something I've adapted to suit my Indian household, and it features a delicious South Indian filter coffee brew, along with some saffron and Lotus Biscoff Biscuits. Trust me, it's a real treat!

Makes a 9x9 pan 

INGREDIENTS

• 2 cups heavy whipping cream

• 2 cups mascarpone at room temperature

• ⅔ cup sugar

• 2 teaspoon vanilla extract

• 1 pinch saffron

• 1 pinch of salt

• 3 cups strong Madras coffee decoction at room temperature

• 2-3 packs of Lotus Biscoff

• cocoa powder for dusting the top

DIRECTION

1. Beat together the cream, sugar, and vanilla until soft peaks form

2. Add in the mascarpone cheese, saffron, and salt, and whip till stiff peaks form.

3. Dip the ladyfingers one by one, and place them in the 9x9 dish as the first layer. Be sure to dunk the biscuits very quickly into the espresso- otherwise, they become too soggy. Lay two layers of the biscuits.

4. Spread 1/3 of the cream mixture onto the biscuits

5. Repeat step 3 and lay two layers of the biscuits.

6. Spread the rest of the cream mixture to create the final layer—and dust with cocoa powder.

7. Refrigerate for at least 4-6 hours before serving.