India x Italy

Motichoor tiramisu

Wedding sweets meet Italian layers, and both families approve.

260 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

462kcal

7 gprotein

1 gfibre

260minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Milk¾ cup plus 2 tbsp

Saffrona large pinch

Cardamom½ tsp

Ladyfingers (sponge finger biscuits, sponge fingers)about 18

Mascarpone250 g, cold

Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, cold

Sugar3 tbsp

Motichoor ladoo5 to 6, crumbled

Pistachios1½ tbsp, chopped

6 steps

1Warm the milk with the saffron and half the cardamom, then cool completely.
2Whip the cream with the sugar to soft peaks. Beat the mascarpone with the remaining cardamom for 30 seconds and fold together.
3Dip each ladyfinger in the saffron milk for a second a side and line a 20 cm dish.
4Spread half the cream over, then scatter half the crumbled motichoor.
5Repeat with the rest of the ladyfingers, cream and motichoor. Cover and chill at least 4 hours.
6Scatter pistachios and serve cold.

Serve it like this

Scoop into a glass bowl so the layers show, with a whole motichoor ladoo perched on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.