Won a Contest at Nature’s Basket … and made Tiramisù!

Each time I step into a Godrej Nature’s Basket (GNB) food store, I am transported to a different world. As I walk through the isles, my gaze drifts from one product to another. I actually feel like Alice in Wonderland. For a culinary enthusiast like me, who likes to experiment with food, it is a bit disheartening to be unable to do so simply for the lack of a single ingredient or two because it is not available at the local market. Fortunately, Nature’s Basket has put an end to that spell. They have a wide range of products from around the world. Not only that, GNB takes tremendous efforts to impart food knowledge through various workshops they conduct.

GNB

They are also on Twitter – @NaturesBasket
Sometime back, they had the Tiramisù contest on Twitter. And I won! Yayy! 🙂

They gifted me with a hamper with everything I needed to make the ultimate sensuous dessert.

Tiramisu ingredients

Tiramisù translated literally means ‘pick me up’. It is an Italian layered coffee based dessert, the most popular one actually. Deconstructed, the Tiramisù consists of 3 parts – Savoiradi biscuits/ Sponge fingers, Coffee solution and a creamy filling.

deconstructed tiramisu

1) Savoiradi biscuits/ Sponge fingers – Is the dehydrated version of a sponge cake. While some make these at home, others use plain sponge cake instead.

Savoiardi

2) Coffee solution – Freshly brewed coffee with addition of Kahlua (coffee liqueur). While Kahlua can be omitted to make a child friendly dessert, Dark rum is used as an alternative. I personally don’t like Dark Rum as it has a distinct strong flavour. I read that Port Wine can be used instead.

3) Creamy filling – Mascarpone cheese with eggs and sugar. The Eggless version would include whipped cream in place of the eggs (not the same quantity though). Zabaglione (Zabayon/Sabayon) is also used as the cream filling.

creamy filling

Tiramisù

tiramisu1

Tiramisù
Recipe source: Adapted from the recipe created for Nature’s Basket by pastry chef Kishi Arora
Serves 4

Ingredients:
1 cup strong brewed espresso coffee
30 ml Kahlua
2 eggs (separated)
250 gms mascarpone cheese
30 gms caster sugar (divided into 2 portions of 15 gms each)
10-15 Savoiardi biscuits
3 tsp cocoa powder
grated dark chocolate to garnish

Method:
1. Put the coffee and coffee liqueur together in a bowl and chill.
2. In a bowl, beat the egg yolks with 15 gms sugar, keep aside.
3. In another bowl, whip the egg whites till soft peaks form. Add 15 gms sugar, one tbsp at a time and whip till stiff peaks form.
4. Whisk mascarpone untill lump-free. Add this to the yolk mix.
5. Fold in half the egg whites gently till fully incorporated and then the remaining half.
6. Dip the sponge fingers in the coffee and liqueur mix and place about one third on the base of your serving dish.
7. Assemble: Cover with mascarpone mixture and repeat these layers until you have finished your ingredients, finishing with mascarpone mix on top.
8. Sieve the cocoa powder and dust the surface thoroughly. Garnish with grated chocolate.
Chill in the fridge for at least 3 hours before serving.

Tiramisu

Although I havn’t tried this, I have also mentioned the Recipe for an Eggless Tiramisù. Just in case you are looking for an eggless version to try, do let me know how it turns out.

Eggless Tiramisù
Recipe source: BBC Good Food
Serves 4

Ingredients:
1 cup strong brewed espresso coffee
30 ml Kahlua
30 ml cream
300 gms mascarpone cheese
100 gms caster sugar
60 ml dark rum
20 Savoiardi biscuits
3 tsp cocoa powder

Method:
1. Put the coffee and coffee liqueur together in a bowl and chill.
2. Whip cream until still in a separate bowl.
3. In another bowl, beat the mascarpone, caster sugar and rum till just blended. Don’t over-beat or it may curdle. Fold in the whipped cream gently to this mix.
4. Dip the sponge fingers in the coffee and liqueur mix and place about one third on the base of your serving dish.
5. Assemble: Cover with cream and mascarpone mixture and repeat these layers until you have finished your ingredients, finishing with cream on top.
6. Sieve the cocoa powder and dust the surface thoroughly.
Chill in the fridge for at least 3 hours before serving.

Notes:
1. I made Kahlua at home using this recipe – Making Kahlua
2. You can make every component of the from scratch like Shaheen from The Purple Foodie – Homemade Tiramisù
3. While Tiramisù is generally served layered, I came across this unique way of serving it – Deconstructed Tiramisù

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