Serves 7
Preparation Time : 1 Hour 15 minutes

Ingredients :
For the tiramisu
3 egg yolks
120 ml milk
15 sachets sugar substitute
200 gm rich whipping cream/heavy cream
200 gm Mascarpone cheese
7 gms gelatine
15 ml orange liqueur/essence
Cake sponge sheet as required
20 gm instant coffee powder
30 ml coffee liqueur (optional)
4-5 fresh strawberries

For the almond biscotti
90 gm flour
30 gm ground almonds
70 gm almonds chopped
9 sachets sugar substitute
15 ml melted butter
1 egg
¼ tsp soda bi-carbonate
½ tsp cinnamon powder

Method
For the almond biscotti
Combine all the dry ingredients and set aside.  Whisk the eggs with the sugars till fluffy.  Add melted butter and fold in all the dry ingredients.  Form into a dough.  Divide into two and roll with wet hands into logs.  Bake at 150 deg. Cen. for 25 minutes.  Let it cool.  When ready to use, cut into 1 inch thick slices and then bake again at 175 deg. Cent. For 5 minutes till brown.  Store in an air tight container.

For Tiramisu
Separate the egg yolks from the whites.  Combine the yolks with milk and half of the sugar.  Cook over a double boiler, whisking all the time.  After the mixture thickens, remove it from the flame and keep stirring for a minute.  Refrigerate the custard till it cools down.  Whip the cream and mix it with the Mascarpone till completely combined, keeping in mind not to over mix, as the Mascarpone might curdle.  Fold it into the cooled custard along with the orange liqueur/essence.  Mix the gelatine with some water and warm it in the same double boiler.  Fold it into the cooled custard mixture.  Set aside.  Mix the coffee powder in some hot water along with rest of the sugar to form a coffee decoction.  Fold baking tin or baking ring, line the base with a thin sponge base.  Soak it with the coffee decoction and pour the custard mixture evenly.  Repeat the same process two more times to get 3 evenly spread layers.  Refrigerate the tiramisu till set.

To serve
De-mould the tiramisu.  Dust the ring with cocoa powder, cut into wedges and serve it with almond biscotti.  Place a dollop of whipped cream on a plate.  Sprinkle some cinnamon powder on it and garnish with a strawberry fan.

Source: Chef Tanmoy Savardekar ; Savvy Cookbook Nov 2007