Gita Kao
Born in Chennai, school and college years in Delhi, then went to IIM Calcutta. Lived in several countries, worked, quit, worked again, quit again. Set up a successful business, sold that, tried to learn music, and now learning to play bridge when I have time. In short – a maverick.
Chef's Recipes
View Ingredients
x
Ingredients
- Sponge fingers: 24-26. (I use Vincenzovo)
- Mascarpone cheese: 400 gm (must be room temperature at the time of making)
- Egg yolks: 2 (I substitute this with 100 gm cream since I don’t eat eggs)
- Lemon rind (finely grated): ½ tsp
- Coffee decoction: 200 ml (I use normal South Indian filter coffee)
- Sugar: 6 tsp (dissolve in the decocotion)
- Tia Maria: 5 tbsp (mix it into the cooled coffee decoction)
- Cocoa powder: 3 tbsp
Tiramisu
Other than the fact that everyone I have served it to has liked this very much, no story really.
