By Combine hung curd with whipped cream and sugar, layer soaked ladyfingers with the mixture, chill, then dust with cocoa powder and serve for a delightful twist on classic tiramisu.
Preparation of Hung Curd Tiramisu :
Ingredients:
- 1 cup hung curd (strained yogurt)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24-30 ladyfinger biscuits (savoiardi)
- Cocoa powder, for dusting
- Dark chocolate shavings, for garnish
Instructions:
- Prepare the Hung Curd: Hang yogurt in a muslin cloth or a fine mesh sieve for a few hours or overnight to remove excess water and obtain hung curd.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- Mix Hung Curd and Cream: Gently fold the hung curd, powdered sugar, and vanilla extract into the whipped cream until well combined. Set aside.
- Prepare Coffee Mixture: In a shallow dish, mix the cooled brewed coffee with coffee liqueur (if using).
- Assemble Tiramisu: Quickly dip each ladyfinger biscuit into the coffee mixture, ensuring it’s soaked but not overly soggy. Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual glasses.
- Layering: Spread half of the hung curd and cream mixture over the ladyfingers, smoothing it out evenly.
- Repeat Layers: Create another layer of soaked ladyfingers on top of the cream mixture. Then, spread the remaining cream mixture over the ladyfingers.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the tiramisu to set.
- Serve: Before serving, dust the top of the tiramisu with cocoa powder and garnish with dark chocolate shavings.
- Enjoy: Serve chilled and enjoy the creamy, coffee-flavored delight!
