Nature’s Basket Cook-A-Thon: Tiramisu by Chef Deipu Gobind

Brand And Business Owner Of The Barkhana,The Lallantop Dhababar, Rustombattliwala & Cafe Mestizo in Pune and Soul Of India in Chile shares his all-time favourite recipe for Christmas

Chef Deipu Gobind is an internationally trained chef, who not only provides an excellent dining experience to his customers but is also a restaurant consultant to budding entrepreneurs. He works with a diverse range of people, specialising in concept creation and development — everything from strategy, brand, and product development, through to design, execution, and communication. What sets him apart from other consultancies is his ability to provide a unique and meticulous level of expertise for his clients. This is done through his exposure and understanding of advanced food and restaurant concepts currently trending across the globe. He possesses the knowledge, expertise and ability to take into consideration the local market and its strengths and weaknesses. The combination of his skill set and understanding of the geographical needs becomes invaluable when developing unique concepts adopted for integrated markets. Here he makes us one of his favourite desserts for Christmas.

Chef deipu gobind | nature’s basket cook-a-thon

Suggested Read: Nature’s Basket Cook-A-Thon: Christmas Garden Bocconcini, Smoked Chicken and Tomato Pasta Salad by Chef Rohan Monga

Tiramisu Recipe

Tiramisu by chef deipu gobind

Suggested Read: Nature’s Basket Cook-A-Thon: Christmas Fruit Cake by Chef Akanksha Dean

Ingredients

  • 1/2 cup of heavy cream
  • Mascarpone cheese or cream cheese
  • Castor or icing sugar
  • Vanilla essence or extract
  • Whipped cream
  • Coffee mixture
  • 2.5 cups water
  • 2.5 tbsp Coffee powder
  • 1 tbsp sugar
  • Cinnamon powder
  • Cocoa powder
  • 1 Milk chocolate bar for garnish

Method

  • Place the bowl of cream above some ice and whip. (The colder the cream the faster it whips.)
  • Whip until you see high peaks.
  • Take mascarpone or cream cheese at room temperature and whisk well.
  • Into that add 3/4 cup of castor sugar.
  • Add vanilla essence.
  • Add whipping cream slowly and fold in gently.
  • Keep adding cream and fold until mixed well.
  • Do not beat or mix vigorously.
  • Place over the ice or in the refrigerator.
  • Take coffee mixture and boil together. Allow it to cool down completely.
  • When ready, pour into a deep plate or dish.
  • Take digestive biscuits and dip in coffee syrup.
  • Allow them to soak and soften.
  • Layer into serving dish.
  • Line with biscuits. Fill the gaps with smaller biscuits. Keep a firm layer of biscuits to ensure the firmness of base.
  • Fill piping bag with cream mixture. Squeeze out cream as the next layer. Spread a thick layer. Flatten with spatula. Layer again with biscuits until the dish is adequately full.
  • Refrigerate for 2 hours minimum. With a sieve add cocoa powder and cinnamon power. Dust the tiramisu.

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Nature’s Basket Presents Christmas Cook-A-Thon in Collaboration with Traveldine.