The Only Tiramisu Recipe You Will Ever Need

Heena Punwani is the gifted baker and chef behind Maska Bakery, her discerning palate backed by the rigour and training of a scientific mind. She brings her expertise to crafting an exquisite Baileys tiramisu exclusively for the Food Nerd Festival 2024 — and we’ve got you the recipe!

You could’ve heard a pin drop.

There was a brief moment of contemplative silence followed by the scraping of spoons against glass bowls. Slowly, speech returned as people turned to each other to exclaim in wonder. It is the only appropriate reaction when faced with a good tiramisu, especially one made my master baker and founder of Mumbai’s Maska Bakery, Heena Punwani.

Heena conducting a session on Fat at Masque Lab in Mumbai.

The difference between processed and homemade ghee.

The cookie taste test involved four cookies made with different fats.

Just an hour earlier, Heena had conducted a session, a masterclass if you may, on all things FAT. Heena was one of the speakers at the Food Nerd Festival 2024. She brought out the whiteboard, made copious diagrams to illustrate the role of fat as a tool in building flavour and texture, asked questions and broke down basics… all the while monitoring the whisking of cake dough, and the separating of butter into fat solids. It was like being back in school. Through the 90-minute session, people were scribbling notes, raising their hands to ask questions and shouting answers in chorus. There was even a taste test — 4 cookies made with different kinds of fat.

Quite unlike school however, this session ended with something utterly delicious, as Heena brought out a tray of tiramisu. It was soft, airy, fluffy, rich… many of the words scribbled on that whiteboard.

It earned the silence that followed its serving.

RECIPE FOR MASKA BAKERY’S BAILEYS TIRAMISU

Ingredients
Coffee-Baileys Syrup
140 ml Espresso
70 ml Baileys

Mascarpone Mixture
400 gm (8 large) whole eggs
200 gm (1 cup) Castor sugar
160 gm (2/3 cup) heavy cream
800 gm mascarpone cheese
80 ml Baileys

To Assemble
30 Ladyfingers, store bought or homemade, or your favourite sponge cake
Dutch-process cocoa powder, for dusting

Method
In a deep bowl, whisk together the espresso and Baileys. Set aside.
Combine eggs and sugar in the bowl of a stand mixer, using a whisk to stir. Place over a double boiler, over gentle heat whisking constantly, until warmed to 160°F (71°C), about 5 minutes.
Transfer to a stand mixer fitted with a whisk attachment. Whip starting with low-medium speed and working up to high speed, until eggs are pale, light, fuffy, and more than quadrupled in size, between 5 and 10 minutes.
Weigh and mix the mascarpone cheese, cream and Baileys in another bowl.
Add the mascarpone mixture to the egg mixture and whisk until it becomes thick - the mixture should be thick but light, like a cross between custard and whipped cream.
Chill until ready to use.
To Assemble: Working one at a time, dunk each ladyfinger in coffee-baileys syrup with a fork, giving it a second or two to absorb the liquid, or use a pastry brush to soak the sponge cake with syrup. Layer at the bottom of a glass baking dish.
Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers, then top with remaining mascarpone filling and spread smooth. Finish with a dusting of cocoa powder. 
Refrigerate and chill for at least 4 hours before serving, to give all the flavours a chance to meld together and the mascarpone to set. Tiramisu can be refrigerated for up to 3 days. Enjoy!

Photographs credit: Nachiket Pimprikar

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