This isn’t your classic tiramisu — it’s a playful, comforting twist on the Italian favorite using Parle-G biscuits, one of India’s most iconic cookies. Softer than traditional ladyfingers, these biscuits soak up the rich, aromatic Kaveri Chicory Coffee decoction beautifully without falling apart. Topped with a dusting of Babo’s Panjiri granola and ground coffee, this dessert balances a hint of sweetness, spice, and nostalgia — perfect for cozy afternoons or a special treat for two.
Ingredients
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12 Parle-G biscuits
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30 grams of Kaveri Chicory Blend decoction (enough to dip the biscuits)
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Mascarpone sweet cream (recipe or prepared)
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2 tbsp Babo’s Panjiri Granola
Disclaimer: Parle-G is a popular Indian biscuit, softer than traditional ladyfingers, making it perfect for soaking flavors without breaking apart.
Instructions:
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Prep the Decoction
Brew a strong Kaveri Chicory Blend decoction and let it cool slightly.
(Warm, not hot.) -
Arrange the Biscuits
Place 6 Parle-G biscuits at the bottom of each serving cup or ramekin. -
Add Coffee Slowly
Instead of dipping, drizzle the decoction gently over the biscuits so they soak it in evenly without breaking. -
Layer the Mascarpone Cream
Add a generous spoonful of mascarpone sweet cream over the biscuits.
Smooth lightly. -
Repeat
Layer the remaining 6 biscuits in another plate, drizzle with decoction, and top with another layer of mascarpone cream. -
Prepare Topping
Grind Babo’s Panjiri Granola and the remaining Kaveri Chicory Blend together into a fine powder. -
Top the Tiramisu
Sprinkle the powdered Panjiri + Chicory blend on top for crunch and aromatic flavor. -
Chill & Serve
Refrigerate for at least 30 minutes to let the layers set.
