Kulfi Tiramisu (Cardamom-Scented Indian Tiramisu Fusion)

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

Aren’t Indian fusion cakes fun? I made my Rasmalai tres leches cake, and it has been highly regarded and it’s super delicious, so I made a decision to make one other traditional cake into an Indian dessert version. This Indian tiramisu fusion recipe uses my tiramisu sheet cake and keeps the coffee within the cake layer.

Then, you top it with this amazing cardamom cream that will remind you of Indian Kulfi. No coming is required for the cream layer. Just mix and pour. Once it’s chilled, it thickens into an almost ice cream-like texture, called kulfi.

Kulfi is traditionally made by slowly cooking down milk with cardamom and other seasonings, then freezing it. On this recipe, we skip all of that cooking down and use a mixture of coconut milk and nuts to thicken the mixture while not having to make use of the stove in any respect.

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

Why You’ll Love Kulfi Tiramisu

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

More Vegan Indian Fusion Desserts

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Kulfi Tiramisu

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

Prep Time10 minutes mins

Cook Time28 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 38 minutes mins

Course: Dessert

Cuisine: Indian Fusion

Keyword: indian tiramisu, kulfi tiramisu

Servings: 12

Calories: 291kcal

Creator: Vegan Richa

Ingredients

Cake Dry Ingredients

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

Cake Wet Ingredients

• 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) coffee or 2 espresso shots after which add hot water until you get 1/2 cup
• 1 1/2 tablespoon brown sugar

For the Kulfi Layer

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

For Topping

• chopped raw pistachios or almond slivers or some other topping that you just like

Instructions

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 all the dry ingredients to a big bowl, and blend rather well. Then, add the wet ingredients — add the milk first, then the oil, yogurt, and vanilla extract — and blend rather well until you get a smooth batter. If the batter is simply 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 until the toothpick from the center comes out clean.

• Remove the cake from the oven and let it cool for five minutes, then remove it from the pan and let it cool completely. I normally put the cake within the fridge, in order that it cools faster. A cool cake is simpler to slice in half. Refrigerate for 15 mins or so.

Make the coffee syrup while the cake bakes.

• Mix the espresso shots with some warm water and the brown sugar, and blend well. In the event you don’t want the coffee to be too strong, you’ll be able to add in one other tablespoon of water to scale back the strength of the coffee flavor. Set this aside for now.

Make the kulfi cream while the cake cools.

• Add the coconut milk, cashews, pistachios, green cardamom, sugar, vanilla, and lemon juice to a blender and mix. We’re using unsoaked cashews here, so mix for a few minute, then let the blender sit for five to 10 minutes, in order that the broken down cashews can soak in a few of the moisture from the coconut milk and soften. Mix again for 30 seconds, then let it sit for two minutes, then mix again for 30 seconds. Repeat this a minimum of 3 to 4 times until you get a very smooth cream. Taste and adjust the flavour based in your preference. Adjust sweet with sugar. You may as well add in a bit more vanilla or cardamom, when you like. It really is determined by your preference and in addition the age of the spices.

• Set the cream mixture within the fridge to sit back, in order that it thickens a little bit bit. (15 mins within the fridge or 5 mins within the freezer)

Assemble the layers.

• Once the cake is cool to the touch, slice it in half sideways to get two cake layers. Poke holes in each the cake layers on the cut side using a toothpick or bamboo skewer, then place one in every of the cake layers back into the baking dish and pour half of the coffee syrup throughout this cake layer.

• Spread half of the chilled kulfi cream mixture excessive, and even it out, then place the subsequent cake layer on top after which drizzle with the remaining coffee syrup. Cover with the remaining chilled cream, and even it out with a spatula.

• Chop up your pistachios, when you haven’t already, after which sprinkle them on top of the cake. You possibly can just sprinkle all of them over, use the pistachios to line just the sting, or nevertheless else you want.

• Chill this cake for a minimum of a couple of hours before slicing. I normally put it within the freezer for two to three hours, in order that it is simple to slice and get out of the pan. It is also less messy this manner. Nevertheless it tastes great either which way, whether it’s somewhat frozen or simply chilled within the fridge.

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

Notes

If the cream layer is simply too soft, you certainly need to put it within the freezer. The cream layer is determined by the fat of the coconut milk, and if the coconut can isn’t full fat or it doesn’t have enough fat, then it won’t set as beautifully within the fridge. You possibly can freeze it for two hours after which move it to the fridge. Once it softens within the fridge, it’ll still be set, since it has chilled rather well within the freezer.
Soy-free, make sure 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 mixture as an alternative of the all-purpose flour to make your cake. As a substitute of the three/4 cup of milk, use 1/2 cup of milk and 1/4 cup of club soda.
Coconut-free, use 1/2 cup more 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 remaining of the ingredients until 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.

Nutrition

Nutrition Facts

Kulfi Tiramisu

Amount Per Serving

Calories 291
Calories from Fat 162

% Day by day Value*

Fat 18g28%

Saturated Fat 8g50%

Sodium 99mg4%

Potassium 268mg8%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 18IU0%

Vitamin C 1mg1%

Calcium 64mg6%

Iron 3mg17%

* Percent Day by day Values are based on a 2000 calorie eating regimen.

Ingredients 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 mixture as an alternative of the all-purpose flour to make your cake. As a substitute of the three/4 cup of milk, use 1/2 cup of milk and 1/4 cup of club 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 ground cardamom to flavor the cake and either seeds from whole green cardamom pods or more ground cardamom within the kulfi.
• non-dairy milk – Adds moisture to the cake.
• oil – Gives the cake texture.
• non-dairy yogurt – For the cake batter. Use soy-free and/or nut-free, if needed.
• vanilla extract – Flavors the cake and the kulfi.
• coffee – Use hot coffee or espresso plus hot water.
• brown sugar – To make the coffee syrup.
• full fat coconut milk – The fat within the coconut milk is vital to getting the kulfi to establish properly, so don’t use light coconut milk or the sort meant for drinking.
• cashews and pistachios – To thicken the kulfi. You’ll also sprinkle pistachios on top of the Indian tiramisu for garnish.
• lemon juice – Adds a gentle tang to the kulfi.

Suggestions

• When making the cream, it’s vital that you just mix until completely smooth. Follow the mixing directions rigorously for the perfect results.
• If the cream layer is simply too soft, you certainly need to put it within the freezer. The cream layer is determined by the fat of the coconut milk, and if the coconut can isn’t full fat or it doesn’t have enough fat, then it won’t set as beautifully within the fridge. You possibly can freeze it for a few hours after which move it to the fridge. Once it softens within the fridge, it’ll still stay set, since it has chilled rather well within the freezer.

The best way 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 all the dry ingredients to a big bowl, and blend rather well.

Then, add the wet ingredients — add the milk first, then the oil, yogurt, and vanilla extract — and blend rather well until you get a smooth batter. If the batter is simply 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 until the cake is cooked once you check in the center with a toothpick, where the toothpick comes out clean.

Remove the cake from the oven and let it cool for five minutes, then remove it from the pan and let it cool completely.

I normally put the cake within the fridge after 5 minutes of cooling on the counter, in order that it cools faster. A cool cake is simpler to slice in half, so that you really need the cake to be completely cool. Refrigerate for 15-20 mins

Make the coffee syrup while the cake bakes.

Mix the espresso shots with some warm water and the brown sugar, and blend well. In the event you don’t want the coffee to be too strong, you’ll be able to add in one other tablespoon of water to scale back the strength of the coffee flavor. Set this aside for now.

Also make the kulfi cream while the cake cools.

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

We’re using unsoaked cashews here, so mix for a few minute, then let the blender sit for five to 10 minutes, in order that the broken down cashews can soak in a few of the moisture from the coconut milk and soften. Mix again for 30 seconds, then let it sit for two minutes, then mix again for 30 seconds. Repeat this a minimum of 3 to 4 times until you get a very smooth cream.

Taste and adjust the flavour based in your preference. It is advisable to add some more sugar, when you prefer it sweeter, and mix it again. You may as well add in a bit more vanilla or cardamom, when you like. It really is determined by your preference and in addition the age of the spices.

Set the cream mixture within the fridge to sit back(15 mins in fridge or 5 mins in freezer), in order that it thickens a little bit bit. 

Now, you’re able to assemble the layers.

Once the cake is cool to the touch, slice it in half sideways to get two cake layers. Poke holes in each the cake layers on the cut side using a toothpick or bamboo skewer, then place one in every of the cake layers back into the baking dish and pour half of the coffee syrup throughout this cake layer. 

Spread half of the chilled cream mixture excessive, and even it out, then place the subsequent cake layer on top after which drizzle with the remaining coffee syrup. Cover with the remaining chilled cream, and even it out with a spatula. 

Chop up your pistachios, when you haven’t already, after which sprinkle them on top of the cake. You possibly can just sprinkle all of them over, use the pistachios to line just the sting, or nevertheless else you want.

Chill this cake for a minimum of a couple of hours before slicing. I normally put it within the freezer for 2 to 3 hours, in order that it’s easy to slice and get out of the pan. It is also less messy this manner. Nevertheless it tastes great either which way, whether it’s somewhat frozen or simply chilled within the fridge. 

Continuously Asked Questions