Ginger Cookie Tiramisu

About Ginger Cookie Tiramisu

Ingredients

• Ginger cookies, crushed 12 to 16
• Mascarpone cheese 2 cups
• Powdered sugar 1 cup
• Coffee decoction 2 tbsps
• Whipped cream 4 cups
• Black coffee 4 to 6 tbsps

How to Make Ginger Cookie Tiramisu (Stepwise Photos)

Method

1. Take mascarpone cheese in a bowl. Add powdered sugar and whisk well. Add coffee decoction and whisk well.
2. Add some whipped cream and fold in. Add remaining whipped cream and fold in well. Fill the cream mixture into a piping bag fitted with a nozzle.
3. Put crushed ginger cookies equally in a 4 serving glass bowls. Drizzle some black coffee over them to soak them and spread some cream cheese mixture on top and tap.
4. Pipe out cream cheese mixture drops on top, covering the first layer. Keep the bowl in the refrigerator for 1-2 hours or till set.
5. Serve chilled.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps