Tiramisu

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🤎 The Story Behind My Tiramisu


If there’s one dessert my family will never say no to, it’s tiramisu.

Even if I’ve already planned another dessert, there’s always a request for tiramisu too. Somehow, it has become a must on our Eid table — and honestly, I don’t mind because it’s one of the easiest desserts to whip up.

Over the years, I’ve found a few little ways to keep this family favourite within reach.

When I don’t have mascarpone cheese, I make my own using thick cream, and it turns out beautiful.

And then there’s the pandemic story…

During lockdown, when Eid came around and Savoiardi biscuits were nowhere to be found, we still wanted to enjoy our favourite tiramisu. So I baked a simple sponge cake, cut it in half, brushed generously with coffee and layered with the creamy filling.

It wasn’t the traditional way, but it became one of those little food memories we’ll always cherish.

Since then, tiramisu has become more than just a dessert in our home.

It’s a family favourite, an Eid tradition and a little piece of comfort we look forward to. 🤎



🤎 My Tiramisu Recipe


Ingredients

  • 200g packet Savoiardi (finger) biscuits
  • 250g mascarpone cheese
  • 200–250ml whipping cream
  • ⅓ cup condensed milk, adjusted to taste
  • 1 tsp vanilla essence
  • A pinch of salt
  • 3 tbsp instant coffee powder
  • ¾ cup (200ml) water
  • Cocoa powder, for dusting
  • Dish: 20 × 20 cm square dish


Method

1. Prepare the coffee: Dissolve the instant coffee powder in ¾ cup (200ml) water and set aside to cool.

2. Make the cream: Add mascarpone cheese, whipping cream, condensed milk, vanilla essence and a pinch of salt to a bowl. Whip until thick, creamy and well combined.

3. Layer: Quickly dip each Savoiardi biscuit into the cooled coffee. Don’t soak them, just a quick dip is enough. Arrange them in a single layer in the dish.

4. Add the cream: Spread half of the cream mixture evenly over the biscuits.

5. Repeat: Add another layer of coffee-dipped Savoiardi biscuits, followed by the remaining cream. Smooth the top.

6. Finish: Dust generously with cocoa powder.

7. Chill: Cover and refrigerate for at least 4 hours, preferably overnight.

Serve chilled and enjoy. 🤎

A little note


If mascarpone isn’t available, homemade mascarpone made with thick cream works beautifully too.

And if you ever find yourself without Savoiardi, remember my pandemic Eid version — simple sponge cake + coffee + creamy filling = tiramisu, my way. 🤎



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