Twisted Tiramisu. This recipe is a delicious twist on an original tiramisu, perfect for dinner parties as it is made in individual portions. I don't think there is an easier dessert to make than this Italian classic! How to Serve and Store Pumpkin Tiramisu.

You can make this dessert a day in advance and feel confident that it'll taste even better after dinner the next day. To store the tiramisu, cover and stash in the. Twisted Tiramisu This is a look-alike EGG-LESS version of Italian recipe Tiramisu … Quick to make, and equally tempting ! You can have Twisted Tiramisu using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Twisted Tiramisu

You need 1 Cup of Icing Sugar.
It's 2 Cups of Fresh cream.
It's 1/2 Cup of Paneer.
It's 1/8 Teaspoon of Vanilla essence.
It's 3 Tablespoons of Cocoa powder.
It's 2 Tablespoons of Coffee powder.
It's 1/2 Cup of Water.
It's 36 of biscuits Choco - chip.
It's To Taste of Chocolate syrup.
It's To Taste of Cherries.
Prepare To Taste of Chocolate vermicelli.

Tiramisu in Italian language means 'pick me up'. Tip: If you're not making your own ladyfingers , look for store-bought versions without artificial flavors, which can leave behind an unpleasant. This is a fantastic twist on the classic tiramisu. The addition of Irish cream adds a wonderful depth of flavor.

Twisted Tiramisu step by step

Pre - preparation: 1. Coffee water: Mix coffee and water, boil for 1 min and keep it to cool 2. Creamy mixture: Mix icing sugar, fresh cream, fresh paneer and vanilla essence. Whip it well in a vessel. Tip – keep this vessel in a bowl filled with ice to avoid curd formation..
One by one, dip choco chip biscuits in coffee water and place them flat in a rectangular vessel. Make a base layer using 12 biscuits in a 4 x 3 format. Note: Do not dip biscuits for too long. Just a dip. Otherwise biscuits will turn soggy and will be difficult to handle..
Spread the creamy mixture on top of this base. This should be of equal thickness as the biscuit layer.
Sprinkle about 1 tbsp cocoa powder on this. For best results, use a strainer to spread uniformly.
Repeat the above 3 steps twice more, thus making 3 layers each of biscuit and creamy mixture on top of each other in alternate fashion.
Sprinkle more cocoa powder on the uppermost creamy layer than the other layers.
Refrigerate (do not deep freeze) this for 3 hours.
Take out after 3 hours, and garnish with chocolate sauce, vermicelli, cherries, choco-chips to make it more tempting !.
Note: Cream and paneer should be fresh; use home made paneer prepared just before making ‘Twisted Tiramisu’..

Thanks for including pictures, too, that made following the recipe a snap! Hugs from Rhode Island. — Daniel; Reply; Such an easy recipe, and so delicious! I first made it for a St. Patty's Day party hosted by an Irish and Italian. This is a twist on the traditional tiramisu, made with pumpkin puree and spices and served in a trifle bowl.