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Create the Italian dessert tiramisu at home with this recipe from Chef Deeksha Dhingra of the Academy of Pastry & Culinary Arts
When you think of Italian desserts, a tiramisu is certain to spring to mind. Made of ladyfingers (savoiardi) dipped in coffee, and layered with mascarpone, the tiramisu has two main contenders for the honour of its origin: the Veneto and Friuli Venezia Giulia regions. But notwithstanding where it comes from, we are always grateful to have the tiramisu in our lives, bringing us all that its name promises: ‘tiramisu’ in Italian means “pick me up”.
In the current times of the pandemic, we certainly need all the pick-me-ups we can have, and the tiramisu is a lot easier to make than it seems. There are three main steps: the making of the ladyfinger sponge, the making of the coffee syrup (in which to soak said sponge) and making of the creamy mascarpone layer. You will be surprised how simple these are to do once you get down to it.
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churro is a type of fried doughnut dipped in chocolate sauce. It is a Spanish and Portugese delicacy that has become a much-loved dessert in the USA and an up-and- coming dessert in India as well.
Churros can be of various sizes: long, thin or thick. They are traditionally enjoyed for breakfast, and are often sprinkled with cinnamon sugar.
Chef Ila Sarwate, an alumnus of the Academy of Pastry & Culinary Arts, Mumbai, has brought us this recipe for
churros that can be easily prepared at home.
Churros are made with simple choux pastry in hot oil. This recipe requires simple refrigerator and pantry staples like milk, eggs, butter, flour, sugar and salt. The same batter is used in preparing eclairs and cream puffs.
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