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Kulfi Tiramisu (Cardamom-Scented Indian Tiramisu Fusion)


Kulfi Tiramisu – this Indian tiramisu fusion combines creamy, cardamom-scented kulfi Indian ice cream with espresso infused cake to create a present stopping, layered dessert. It’s completely epic!

slices of kulfi tiramisu on white plates
Desk of Contents

Aren’t Indian fusion desserts enjoyable? I made my Rasmalai tres leches cake, and it has been highly regarded and it’s tremendous scrumptious, so I made a decision to make one other conventional cake into an Indian dessert model. This Indian tiramisu fusion recipe makes use of my tiramisu sheet cake and retains the espresso within the cake layer.

kulfi tiramisu in the pan before chilling

Then, you high it with this wonderful cardamom cream that might remind you of Indian Kulfi. No coming is required for the cream layer. Simply mix and pour. As soon as it’s chilled, it thickens into an nearly ice cream-like texture, known as kulfi.

slice of Indian tiramisu on a white plate with a bite taken out

Kulfi is historically made by slowly cooking down milk with cardamom and different seasonings, then freezing it. On this recipe, we skip all of that cooking down and use a mix of coconut milk and nuts to thicken the combination with no need to make use of the range in any respect.

For the kulfi tiramisu, I make the cake and cut up it into two, so that you get these two skinny cake layers with two kulfi cream layers. It’s a scrumptious, decadent dessert that you may serve for festivals, like Diwali, and even the vacations and Thanksgiving!

overhead photo of a slice of Indian tiramisu on a white plate with a fork

Why You’ll Love Kulfi Tiramisu

  • two candy, coffee-flavored cake layers
  • two creamy, cardamom-scented kulfi layers
  • crunchy pistachios on high
  • soy-free recipe. Choices for gluten-free, coconut-free, and nut-free

Extra Vegan Indian Fusion Desserts

close-up of a slice of Indian tiramisu on a white plate with a fork

Recipe Card

slice of Indian tiramisu on a white plate with a bite taken out

Print Recipe

Kulfi Tiramisu

Kulfi Tiramisu – this Indian tiramisu fusion combines creamy, cardamom-scented kulfi with espresso infused cake to create a showstopping, layered dessert. It’s completely epic!

Prep Time10 minutes

Cook dinner Time28 minutes

Chilling Time3 hours

Whole Time3 hours 38 minutes

Course: Dessert

Delicacies: Indian Fusion

Key phrase: indian tiramisu, kulfi tiramisu

Servings: 12

Energy: 291kcal

Creator: Vegan Richa

Substances

Cake Dry Substances

  • 1 1/2 cups (187.5 g) all-purpose flour
  • 1/3 cup (66.67 g) sugar use 2 tablespoons extra for sweeter
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon floor cardamom
  • 1/4 teaspoon salt

Cake Moist Substances

  • 3/4 cup (177.44 ml) non-dairy milk
  • 3 tablespoon oil
  • 2 tablespoon non-dairy yogurt
  • 1/2 teaspoon vanilla extract

For the Espresso Syrup

  • 1/2 cup (118.29 ml) espresso or 2 espresso photographs after which add sizzling water till you get 1/2 cup
  • 1 1/2 tablespoon brown sugar

For the Kulfi Layer

  • 15 ounce (425.24 ml) can of full fats coconut milk
  • 1 cup (129 g) uncooked cashews
  • 3 tablespoon uncooked pistachios
  • 2 inexperienced cardamom pods or use 3/4 teaspoon floor cardamom
  • 1/4 cup (50 g) sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice

For Topping

  • chopped uncooked pistachios or almond slivers or some other topping that you simply like

Directions

Make the cake.

  • Preheat the oven to 350° F (180° C) and line an 8×8″ baking pan or brownie dish with parchment paper

  • Add the entire dry components to a big bowl, and blend rather well. Then, add the moist components — add the milk first, then the oil, yogurt, and vanilla extract — and blend rather well till you get a easy batter. If the batter is just too thick, add one other tablespoon of milk.

  • Then, pour this batter into the lined baking dish, and bake for 28 to half-hour or till the toothpick from the center comes out clear.

  • Take away the cake from the oven and let it cool for five minutes, then take away it from the pan and let it cool utterly. I normally put the cake within the fridge, in order that it cools sooner. A cool cake is less complicated to slice in half. Refrigerate for 15 minutes or so.

Make the espresso syrup whereas the cake bakes.

  • Mix the espresso photographs with some heat water and the brown sugar, and blend effectively. Should you don’t need the espresso to be too sturdy, you may add in one other tablespoon of water to scale back the power of the espresso taste. Set this apart for now.

Make the kulfi cream whereas the cake cools.

  • Add the coconut milk, cashews, pistachios, inexperienced cardamom, sugar, vanilla, and lemon juice to a blender and mix. We’re utilizing unsoaked cashews right here, so mix for a few minute, then let the blender sit for five to 10 minutes, in order that the damaged down cashews can soak in a number of the moisture from the coconut milk and soften. Mix once more for 30 seconds, then let it sit for two minutes, then mix once more for 30 seconds. Repeat this a minimum of 3 to 4 occasions till you get a totally easy cream. Style and modify the flavour primarily based in your choice. Alter candy with sugar. You may as well add in a bit extra vanilla or cardamom, should you like. It actually is determined by your choice and in addition the age of the spices.

  • Set the cream combination within the fridge to sit back, in order that it thickens slightly bit. (15 minutes within the fridge or 5 minutes within the freezer)

Assemble the layers.

  • As soon as the cake is cool to the contact, slice it in half sideways to get two cake layers. Poke holes in each the cake layers on the minimize facet utilizing a toothpick or bamboo skewer, then place one of many cake layers again into the baking dish and pour half of the espresso syrup throughout this cake layer.

  • Unfold half of the chilled kulfi cream combination excessive, and even it out, then place the following cake layer on high after which drizzle with the remaining espresso syrup. Cowl with the remaining chilled cream, and even it out with a spatula.

  • Chop up your pistachios, should you haven’t already, after which sprinkle them on high of the cake. You’ll be able to simply sprinkle them throughout, use the pistachios to line simply the sting, or nonetheless else you want.

  • Chill this cake for a minimum of a number of hours earlier than slicing. I normally put it within the freezer for two to three hours, in order that it is easy to slice and get out of the pan. It is also much less messy this manner. Nevertheless it tastes nice both which means, whether or not it is considerably frozen or simply chilled within the fridge.

  • Retailer refrigerated for upto 4 days and. Freeze for upto 3 months

Notes

If the cream layer is just too smooth, you undoubtedly wish to put it within the freezer. The cream layer is determined by the fats of the coconut milk, and if the coconut can isn’t full fats or it doesn’t have sufficient fats, then it received’t set as fantastically within the fridge. You’ll be able to freeze it for two hours after which transfer it to the fridge. As soon as it softens within the fridge, it’ll nonetheless be set, as a result of it has chilled rather well within the freezer.
Soy-free, ensure that your non-dairy milk and yogurt are soy-free.
Gluten-free, use 1 cup of almond flour, 1/3 cup of oat flour, 1/3 cup of tapioca starch, and use 1 3/4 cup of this flour combination as an alternative of the all-purpose flour to make your cake. As an alternative of the three/4 cup of milk, use 1/2 cup of milk and 1/4 cup of membership soda.
Coconut-free, use 1/2 cup extra cashews within the kulfi, so a complete of 1 1/2 cups of cashews and mix it with the three/4 cup of non-dairy milk and the remainder of the components till it’s creamy.
Nut-free omit the cashews and pistachios and use 1/2 cup of coconut cream. You may as well add in about 1/2 cup of silken tofu.

Vitamin

Vitamin Info

Kulfi Tiramisu

Quantity Per Serving

Energy 291
Energy from Fats 162

% Day by day Worth*

Fats 18g28%

Saturated Fats 8g50%

Sodium 99mg4%

Potassium 268mg8%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 18IU0%

Vitamin C 1mg1%

Calcium 64mg6%

Iron 3mg17%

* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

cake and kulfi ingredients in cups and bowls on a kitchen counter

Substances and Substitutions

  • all-purpose flour – makes the dry base of the cake. To make this gluten-free, use 1 cup of almond flour, 1/3 cup of oat flour, 1/3 cup of tapioca starch, and use 1 3/4 cup of this flour combination as an alternative of the all-purpose flour to make your cake. As an alternative of the three/4 cup of milk, use 1/2 cup of milk and 1/4 cup of membership soda.
  • sugar – To sweeten the cake and the kulfi cream layer.
  • baking powder, baking soda, and salt – For the proper cake texture.
  • cardamom – You utilize floor cardamom to taste the cake and both seeds from complete inexperienced cardamom pods or extra floor cardamom within the kulfi.
  • non-dairy milk – Provides moisture to the cake.
  • oil – Provides the cake texture.
  • non-dairy yogurt – For the cake batter. Use soy-free and/or nut-free, if wanted.
  • vanilla extract – Flavors the cake and the kulfi.
  • espresso – Use sizzling espresso or espresso plus sizzling water.
  • brown sugar – To make the espresso syrup.
  • full fats coconut milk – The fats within the coconut milk is vital to getting the kulfi to arrange correctly, so don’t use gentle coconut milk or the sort meant for ingesting.
  • cashews and pistachios – To thicken the kulfi. You’ll additionally sprinkle pistachios on high of the Indian tiramisu for garnish.
  • lemon juice – Provides a gentle tang to the kulfi.

Ideas

  • When making the cream, it’s vital that you simply mix till utterly easy. Observe the mixing instructions fastidiously for the very best outcomes.
  • If the cream layer is just too smooth, you undoubtedly wish to put it within the freezer. The cream layer is determined by the fats of the coconut milk, and if the coconut can isn’t full fats or it doesn’t have sufficient fats, then it received’t set as fantastically within the fridge. You’ll be able to freeze it for a few hours after which transfer it to the fridge. As soon as it softens within the fridge, it’ll nonetheless keep set, as a result of it has chilled rather well within the freezer.

Tips on how to Make Indian Tiramisu

Make the cake first.

Preheat the oven to 350° F (180° C) and line an 8×8″ baking pan or brownie dish with parchment paper.

Add the entire dry components to a big bowl, and blend rather well.

adding milk to the mixed dry ingredients

Then, add the moist components — add the milk first, then the oil, yogurt, and vanilla extract — and blend rather well till you get a easy batter. If the batter is just too thick, add one other tablespoon of milk.

adding the rest of the wet ingredients to the dry
mixing the cake batter in the bowl

Then, pour this batter into the lined baking dish and bake for 28 to half-hour or till the cake is cooked while you examine within the center with a toothpick, the place the toothpick comes out clear.

tiramisu cake batter in the pan

Take away the cake from the oven and let it cool for 5 minutes, then take away it from the pan and let it cool utterly.

I normally put the cake within the fridge after 5 minutes of cooling on the counter, in order that it cools sooner. A cool cake is less complicated to slice in half, so that you actually need the cake to be utterly cool. Refrigerate for 15-20 minutes

tiramisu cake layer in the pan board after baking
tiramisu cake layer in the pan board after baking

Make the espresso syrup whereas the cake bakes.

Mix the espresso photographs with some heat water and the brown sugar, and blend effectively. Should you don’t need the espresso to be too sturdy, you may add in one other tablespoon of water to scale back the power of the espresso taste. Set this apart for now.

espresso syrup in a cup

Additionally make the kulfi cream whereas the cake cools.

Add the coconut milk, cashews, pistachios, inexperienced cardamom, sugar, vanilla, and lemon juice to a blender and mix.

kulfi cream in the blender after blending

We’re utilizing unsoaked cashews right here, so mix for a few minute, then let the blender sit for 5 to 10 minutes, in order that the damaged down cashews can soak in a number of the moisture from the coconut milk and soften. Mix once more for 30 seconds, then let it sit for two minutes, then mix once more for 30 seconds. Repeat this a minimum of 3 to 4 occasions till you get a totally easy cream.

Style and modify the flavour primarily based in your choice. You may wish to add some extra sugar, should you prefer it sweeter, and mix it once more. You may as well add in a bit extra vanilla or cardamom, should you like. It actually is determined by your choice and in addition the age of the spices.

Set the cream combination within the fridge to sit back(15 minutes in fridge or 5 minutes in freezer), in order that it thickens slightly bit. 

Now, you’re able to assemble the layers.

As soon as the cake is cool to the contact, slice it in half sideways to get two cake layers. Poke holes in each the cake layers on the minimize facet utilizing a toothpick or bamboo skewer, then place one of many cake layers again into the baking dish and pour half of the espresso syrup throughout this cake layer. 

tiramisu cake layer after slicing in half and poking holes, placed into the baking pan
drizzling espresso syrup over the first cake layer

Unfold half of the chilled cream combination excessive, and even it out, then place the following cake layer on high after which drizzle with the remaining espresso syrup. Cowl with the remaining chilled cream, and even it out with a spatula. 

adding the first layer of kulfi cream
first kulfi cream layer, after evening it out with a spatula
adding the second cake layer to the pan
second cake layer covered in espresso syrup
adding the second kulfi cream layer to the pan

Chop up your pistachios, should you haven’t already, after which sprinkle them on high of the cake. You’ll be able to simply sprinkle them throughout, use the pistachios to line simply the sting, or nonetheless else you want.

chopping pistachios
adding the pistachios to the cake before chilling

Chill this cake for a minimum of a number of hours earlier than slicing. I normally put it within the freezer for 2 to 3 hours, in order that it’s straightforward to slice and get out of the pan. It is also much less messy this manner. Nevertheless it tastes nice both which means, whether or not it’s considerably frozen or simply chilled within the fridge. 

close-up of a slice of Indian tiramisu on a white plate with a bite taken out

Ceaselessly Requested Questions

Is that this recipe allergy pleasant?

You may make this Indian tiramisu allergy pleasant! It’s naturally dairy-free and egg-free already.

To make this soy-free, simply ensure that your non-dairy milk and yogurt are soy-free.

To make this gluten-free, use 1 cup of almond flour, 1/3 cup of oat flour, 1/3 cup of tapioca starch, and use 1 3/4 cup of this flour combination as an alternative of the all-purpose flour to make your cake. As an alternative of the three/4 cup of milk, use 1/2 cup of milk and 1/4 cup of membership soda.

To make this coconut-free, use 1/2 cup extra cashews within the kulfi, so a complete of 1 1/2 cups of cashews and mix it with the three/4 cup of non-dairy milk and the remainder of the components till it’s creamy.

To make this with out nuts, omit the cashews and pistachios and use 1/2 cup of coconut cream as an alternative of cashews. You may as well add in about 1/2 cup of silken tofu.

Does tiramisu comprise alcohol?

Conventional tiramisu makes use of amaretto or different alcohol to soak the ladyfingers. On this fusion recipe, we’re making a cake and soaking it in espresso syrup, so it’s alcohol-free.

What nationality is tiramisu?

Tiramisu originated in Italy.

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