Elegance & intimidation go hand in hand for this famous Italian dessert. There’s always hope! the world of gourmet desserts never got easier Allow me to show you how to make it simple, yummy, vegetarian, no cook, no bake, no eggs no cream. In the Indian military, army wives are known universally for making the best desserts, memories of eating chocolate biscuit pudding and my many travels around the world on work have made my taste buds super gourmet. I bring you this dish from my recollection of all the best chocolate tiramisu I’ve ever tasted without the sweat, the eggs, the cream and the fat!!!
▬ INGREDIENTS ▬▬▬▬▬▬▬▬▬▬▬
✔ 2 + 1 cups Plant based Milk(I used oat milk)
✔ ¼ cup cocoa powder + additional cocoa for dusting
✔ 2 tbsp custard powder
✔ ¼ cup icing sugar
✔ ½ cup water
✔ 30 Maria Biscuits
✔ 0.33 8″ x 6″ x 3″ L x W x H size pan
✔1 tbsp coffee
✔6 Maraschino cherries
▬ METHOD ▬▬▬▬▬▬▬▬▬▬▬▬▬
BOIL MILK – In a saucepan add 2 cups of milk and bring it to a simmer.
PREP COCOA SAUCE – While milk comes to boil, start prepping the cocoa sauce. In a separate boil bowl whisk in custard powder with 1/4 cup of milk. Whisk well to remove any lumps to have a smooth sauce.
Bring this mixture to a boil, till it becomes thick in consistency. Once nicely mixed in, add this mixture to the saucepan.
In a separate bowl, whisk in the cocoa powder to the remaining 1/4cup of milk. Take your time to ensure that the cocoa sauce is lump-free. When whisked to a smooth and creamy state, add this cocoa sauce to the saucepan as well. Stir in powdered sugar and mix well.
When the milk and cocoa custard sauce has thickened, then take off heat, transfer to a bowl, cover when cool & let it cool completely. Set aside.
COFFEE SYRUP – For the coffee syrup to dunk your cookies, Mix in coffee powder with ½ cup water in a bowl.
ASSEMBLY – Soak cookies one by one in the coffee syrup and place them in your serving bowl. Top the cookie layer with cooled cocoa custard sauce and spread evenly.
Repeat this process till all the cookies and sauce are completely used up.
Refrigerate the pudding for a few hours before serving, ideally about 8 hours gives it the custard time to set well. In a pinch you can also refrigerate for a couple of hours.
Thanks to Bake with Shivesh for a detailed breakdown of the difference between pudding and custard. I relied on his recipe for ingredient ratios. Pl. follow him for inspiration on awesome baked recipes.
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