Rasgulla Tiramisu
Tiramisu is a classic Italian dessert that made by sandwiching espresso/coffee liquor dipped lady finger cakes with cream made from mascarpone and cream. Rasgulla on the other hand is a native East Indian dessert from Bengal. Its ball shaped dumplings of paneer(an Indian cottage cheese) and semolina dough. In my twist to tiramisu I replaced soft lady finger cake with spongy rasgulla that can absorb and retain the espresso liquid.
Now lets look at how to make this in steps. You can watch the video recipe and step by step process of how I am making this dish here —
Prep Time: 40 minutes
Cook Time: 30 minutes
Serves: 1 (If you want it all for yourself) / 4 if you are willing to share
What You’ll Need
Egg yolks — 2
Powdered sugar — 3/4cup
Mascarpone cheese-1/2 cup
Heavy cream-3/4 cup
Vanilla essence — 1/4 teaspoon
Espresso powder — 2 teaspoons
Cocoa powder — 4 teaspoons
Premade Rasgulla — 4 (You will find it in any Asian/Indian store. Click the link to see how the box looks)
How We Did It
- First get a double boiler ready. Once the water gets to a certain boil. Get the egg yolks and start beating them. Make sure its not too hot or you will end up with scrambled eggs.
2. Now add 1/2 cup of sugar to this mixture and beat it till it melts. You will observe the color slowly becomes more light yellow and the mixture thickens. Keep doing what you are doing a little longer till all the sugar melts.
3. Once you get the color you see above take it off the boiler and let it cool down a bit. In another tumbler take some heavy milk, add vanilla essence to it and start whipping it up.
4. Now add 1/4 cup of powdered sugar to this and keep whipping till it thickens.
5. Now add the most important ingredient in tiramisu — mascarpone cheese. You can replace this with cream cheese if you like but why would you do such a thing! This is such a decadent dessert you don’t wanna cheap out. If you can’t find it in the store go find a store that has it. :) Once you add it whip it for 30 seconds not too long till it all comes together to a cheese consistency.
5. Once thats done add the yolk mixture from before to this and fold it in. Don’t have to whip it again because that will deflate the cream, just fold it in.
6. Add the mixture we have from before into a piping bag and set it aside.
7. Now take the rasgulla and squeeze out all the juice from it. In a small glass take a cup of water and add 2–3 tablespoons of instant espresso to this. You can add more if you like but too much might end up making it too bitter. Now drown the rasgulla inside this espresso mixture till the rasgulla absorbs all the liquid and turns into brownish tinge from all that espresso.
8. We have now everything ready for layering our cake. Take a mason jar or any dessert glass and add the rasgulla first. I tore it into tiny pieces and put them as the bottom layer. Now top it with cocoa powder and then with mascarpone cheese from piping bag. Continue this layering till you come to the top. Now you have this amazing cake ready to serve. Top it off with pistachios.
I leave this in fridge for at least 4–6 hours to set. The longer it stays there the better it tastes. Enjoy!
