There aren't too many people who would say no to a tiramisu after a meal. The classic Italian dessert has for the longest time been a favourite not only in Italy but all around the world, including Mumbai. 

Every year, tiramisu lovers celebrate World Tiramisu Day on March 21. While the traditional tiramisu is made up of mascarpone cream, coffee soaked lady fingers and cocoa powder, over the years many chefs have taken the liberty to tweak the recipe to give their own twist to it. 

Even in India, chefs have experimented with different recipes, and shared some of their most favourite versions with us. They not only turn it into a Tiramisu frappe but also add chocolate and coffee in different forms to it, and even turn it into a whole different flavour profile with matcha and Alphonso mango puree.

Tiramisu Frappe
Why limit tiramisu only to dessert when you can turn it into so much more? Chef Sourabh Das, who is the founder of Craft of Food 2.0 in Bandra, says you can make a Tiramisu Frappe to innovate with the classic dish. He explains, "The Tiramisu Frappe is a perfect balance of rich espresso, creamy mascarpone and smooth vanilla ice cream, bringing the classic Italian dessert to your glass. It’s indulgent, refreshing and a treat you won’t want to put down."

Ingredients 
Milk 70 ml
Fresh cream 70 ml
Mascarpone 70 gm
Vanilla powdered sugar 5 gm
Espresso 20 ml
Vanilla ice cream 2 scoops
 
Assembling of glass:
Ice cubes 4 nos
Chocolate syrup as per need
Vanilla ice cream  1 scoop
Whipped cream 
Cocoa powder
Coffee beans 2 nos

Method:
1. Blend all the ingredients using the milkshake blender machine.
2. Add vanilla sugar if necessary and blend if it is added.

Assemble: 
1. Pour ice cubes inside the glass.
2. Add a single scoop of vanilla ice cream.
3. Do some abstract drizzling of chocolate syrup inside the glass for an aesthetic look.
4. Pour tiramisu frappe on top of the ice cream.
5. Garnish with a swirl whipped cream and lightly dust with cocoa powder and place coffee beans on it.

Se fossi tiramisu
Chef Alessandro Piso, Italian chef at Romano's in JW Marriott Mumbai Sahar shares, 'Se fossi tiramisu is not just a dessert, it's a testament to the beauty of culinary serendipity. With each bite, indulge in the harmonious dance of flavours—a tribute to tradition and a celebration of creativity. This dish embodies the essence of Italian cuisine." 

Ingredients:
Mascarpone 300 gm
Savoiardo biscuit
Corn flakes 150 gm
Chocolate 50 per cent 100 gm
Balsamic vinegar 5 gm
Espresso coffee 4 shots 
Kahlua 60 ml
Cocoa powder 50 gm
Refined flour 50 gm
Milk 150 ml
Nitrogen gas 2 ml
Castor sugar 120 gm

Method:
1. Take the mascarpone and put in a bowl. Add castor sugar and mix well till the sugar is invisible and keep in chiller.
2. Take chocolate and melt it down and pour in a bowl. Add corn flakes and mix till it is coated and keep it in a flat tray that it sets.
3. Add the flour, milk and cocoa powder in a bowl; mix well until it forms a batter.
4. Take a heated non-stick pan, pour the mixture in it and set put until it becomes a chip.
5. For the plating, take the savoiardo bisquet and soak it in the mixture of espresso and kahlua for a second.
6. Place the bisquet in the middle of the plate. Add the mascarpone espuma on the top.
7. Put the nostrano crumble (cornflakes crumble) on the side of the biscuit.
8. Drizzle some balsamic vinegar (balsamic glaze). Sprinkle some cocoa powder on top and add the crisp chips on the top for décor.

Chocolate Tiramisu 
Giving a twist to the classic tiramisu, Amit Sharma, head chef at Love & Cheesecake in Bandra, explains, "Tiramisu is a timeless dessert, but I wanted to add a playful twist with the Chocolate Tiramisu. It is decadent, indulgent and a delight for chocolate lovers. The classic version, on the other hand, stays true to its roots with its beautifully balanced flavours of coffee, mascarpone and cocoa. Both are versatile and irresistible." Sharma, giving a tip, adds, "For the Chocolate Tiramisu, layering in a rich, velvety dark chocolate ganache adds depth and a luscious texture. For the Classic Tiramisu, gently folding the whipped cream into the mascarpone mixture ensures the perfect airy, creamy consistency."

Ingredients:
For Coffee soak:
Coffee syrup, hot 1 cup
Kahlua or coffee liqueur 2 tbsp
Sugar 2 tbsp
 
For mascarpone mixture:
Mascarpone cheese 250 gm
Heavy cream, cold 200 ml
Powdered sugar 100 gm
Cocoa powder for dusting
Dark chocolate, shaved for layering and garnish
 
For assembling:
Dark chocolate ganache 100 gm (for layering)
 
Method:
Prepare coffee soak:
1. Mix hot espresso, kahlua and sugar. Let it cool to room temperature.
 
Mascarpone mixture:
1. Whisk mascarpone cheese, powdered sugar, and heavy cream until smooth and creamy.
 
Assembling:
1.. Dip ladyfingers quickly into the coffee soak and place them in a layer in your serving dish.
2. Spread half of the mascarpone mixture over the soaked ladyfingers.
3. Add a layer of dark chocolate ganache and sprinkle shaved dark chocolate over it.
4. Repeat the layers, ending with the mascarpone mixture.
5. Dust generously with cocoa powder and top with more dark chocolate.
 
Chill:
1. Refrigerate for at least four hours or preferably overnight before serving.

Matcha tea tiramisu with Alphonso mango puree
Taking the classic tiramisu to a whole new level, The Westin Hyderabad Mindspace's executive chef Prem Kumar.P, reimagines the Italian dessert with new ingredients while staying true to its concept. He explains, "My unique twist combines earthy Matcha and tropical mango for a refreshing take. This version pairs the earthy, slightly bitter taste of Matcha with the sweet, tropical flavour of Alphonso mango. The dessert features layers of ladyfingers soaked in Matcha and creamy mascarpone, interspersed with smooth mango puree. This blend of Japanese and Indian ingredients adds a refreshing twist to the classic Italian dessert, making it a perfect choice for those who enjoy trying new tastes."