Step 1

First grease 6×6 inches square pan or a 5 to 6 inches round pan well with some softened butter. Set aside. Preheat oven for 15 minutes at 200° C/390° F.

Step 2

Place a plate or tray beneath a sieve. Add 1 cup all-purpose flour (maida) and ½ teaspoon baking powder in the sieve. If using unsalted butter, then you can add a light pinch of salt in the flour.

Step 3

Sift once. Keep aside.

Step 4

In a pan, take ¼ cup salted butter, ½ cup sweetened condensed milk, 3 tablespoons sugar.

Step 5

Add ½ cup water.

Step 6

Place the pan on stovetop and heat this mixture on a low flame.

Step 7

Stir with a spatula so that the butter melts. Mix everything very well with the spatula.

Step 8

Let this mixture come to a boil on a low heat.

Step 9

When this mixture comes to a boil, then immediately add it in the flour mixture. Also add 1 teaspoon vanilla extract.

Step 10

With a wired whisk begin to mix with a light pressure, so that over mixing does not happen.

Step 11

While mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. Depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add 1 to 2 tablespoons more hot water. So do keep some hot water handy.

Step 12

Whisk to a smooth batter, but don't over do the mixing. If there are small tiny lumps in the batter, then its fine.

Step 13

Pour the batter in the greased pan. Gently shake the pan or tap the sides.

Step 14

Place the pan in the preheated oven and bake the cake for 30 to 35 minutes at 200° C/390° F.If using an OTG, then use the bake mode or for a regular oven, keep only the bottom heating element on.

Step 15

Check with a toothpick or a wooden skewer if the cake is done. The toothpick or skewer should come out clean and there should be no sticky batter on it.

Step 16

Keep the cake pan on a wired rack and let it become warm or cool down.

Step 17

Then gently un-mold or remove the cake and place it on the rack to cool.

Step 18

When the cake has cooled down completely, then with a serrated knife mark the edges equally for slicing the cake.

Step 19

Slice vertically first and then slice from the center.

Step 20

Separate the sponge fingers. Keep aside.

Step 21

Keep all the ingredients ready before you start.

Step 22

Heat ½ cup water till it comes to a vigorous boil.

Step 23

Turn off the the heat and add 2 teaspoons of instant coffee powder.

Step 24

Mix very well and keep aside. You can also add liquor like rum or wine once the coffee solution cools down.

Step 25

In another bowl take 200 grams mascarpone cheese. With a hand held whisk, whip the cheese till its smooth. do not over do the whipping as then the cheese can curdle.

Step 26

Add 6 tablespoons powdered sugar or confectioner's sugar.

Step 27

With the whisk mix very well. Keep aside.

Step 28

Take the cream in another bowl.

Step 29

Using an electric beater or a stand mixer, whip cream till you get stiff peaks in it.

Step 30

Now add the whipped cream to the bowl containing the mascarpone cheese. also add 1 teaspoon vanilla extract. If using vanilla essence, then add ½ teaspoon of it.

Step 31

Fold gently with a spatula and do not over do the folding.

Step 32

Now take each sponge fingers and dip them in the coffee syrup. Let them soak the syrup and become moist but make sure that they do not crumble and fall apart.

Step 33

Layer the base of a glass pan or bowl with the coffee syrup soaked sponge fingers. If you want you can even line the glass pan or bowl with a butter paper or parchment paper.

Step 34

Now take half of the mascarpone cheese and cream filling.

Step 35

With a spatula spread it evenly on the sponge fingers.

Step 36

Line with another layer of the coffee dipped sponge fingers.

Step 37

Spread the remaining layer of the mascarpone cheese and cream filling.

Step 38

Now take a small sieve or tea strainer and add 1 to 2 teaspoons of cocoa powder in it. Sift directly on the last filling layer dusting evenly all over.

Step 39

Seal the pan or bowl with a foil or lid and refrigerate tiramisu for 4 to 5 hours or overnight.

Step 40

Now slice the tiramisu.

Step 41

Then serve tiramisu. Leftovers can be refrigerated and tiramisu stays well for a couple of days in the fridge.