Tiramisu special🍰 -Happy Easter Elarukum❤️❤️🤩🤩

Ingredients

• 200 g Ladyfinger Biscuits (store‑bought, plain or lightly sweetened)
• 200 ml Strong Brewed Coffee (cooled to room temperature)
• 300 ml Heavy Cream (chilled, for whipping)
• 80 g Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Cocoa Powder (for dusting the top)

Instructions

1. Brew and Cool Coffee

   Brew 200 ml of strong coffee (use French press or espresso). Let it cool to room temperature.

   Time: PT10M

2. Whip the Cream

   In a chilled mixing bowl, combine the heavy cream, sifted powdered sugar, and vanilla extract. Whisk (or use an electric mixer) until stiff peaks form.

   Time: PT10M

3. Soak the Biscuits

   Place the ladyfinger biscuits in a shallow dish. Quickly pour the cooled coffee over them, allowing each biscuit to absorb the liquid for 2‑3 seconds. Remove and set aside on a clean plate.

   Time: PT5M

4. First Biscuit Layer

   Arrange a single layer of coffee‑soaked biscuits in the bottom of the serving dish, covering the surface completely.

   Time: PT5M

5. First Cream Layer

   Spread half of the whipped cream evenly over the biscuit layer using a spatula.

   Time: PT5M

6. Second Biscuit Layer

   Repeat the soaking process for a second batch of biscuits and lay them over the cream, pressing gently to adhere.

   Time: PT5M

7. Second Cream Layer

   Spread the remaining whipped cream over the top biscuit layer, smoothing the surface.

   Time: PT5M

8. Cocoa Dusting

   Sift cocoa powder over the top of the cake for a classic finish.

   Time: PT2M

9. Chill to Set

   Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the layers are firm.

   Time: PT4H

   Temperature: 4°C

10. Serve

    Remove the cake from the refrigerator, slice, and serve chilled. Enjoy the coffee‑kissed biscuit layers!

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g