My Signature Tiramisu Tins
I spent two years perfecting these recipes. No soggy biscuits, just layers of espresso-soaked ladyfingers, rich mascarpone, and bold flavours in keepsake tins.
Dark, zesty, and a little nutty. This is my Dark Chocolate, Orange, and Roasted Almond Tiramisu, a sophisticated treat where citrus and chocolate meet creamy mascarpone.
Sweet, a little boozy, and completely irresistible. My Mango Baileys Tiramisu combines the tropical sweetness of fresh mangoes with the creamy richness of Baileys liqueur.
For all the Biscoff lovers, this one is for you. I don't hold back on the Biscoff, layering it into the creamy mascarpone for a rich, caramelized spice flavor in every bite.
This is summer in a tin. My Mango Pistachio Tiramisu features juicy Alphonso mangoes, a creamy pistachio mascarpone, and a crunchy pistachio praline for texture.
All good things must come to an end. This is a final look at my Strawberry Baileys Tiramisu before the strawberry season ends. I only use fresh, seasonal fruit in my desserts.
Sometimes, a simple pun says it all. When you're missing someone, my classic tiramisu is the perfect comfort dessert.
A look at the layering process for my Chocolate Orange & Almond and Jack Daniels & Hazelnut Tiramisus. Every ingredient is chosen with care.
The perfect Rakhi treat for your sibling. A satisfying scoop of my classic tiramisu, dusted with rich cocoa powder.
This is more than just a tiramisu. It's an experience, featuring Jack Daniels, hazelnut, and rich milk chocolate in our signature tin.
That moment of pure satisfaction when I taste my own creation. This is me enjoying my Mango Pistachio Tiramisu. I'm my own biggest fan!
About My Tiramisu Obsession
I assemble these fresh in 300ml gold tins to keep the biscuit layers distinct. You will not find a soggy mess here. It is just that perfect snap of espresso-soaked ladyfingers against the creamy mascarpone filling, whether you are eating it right now or saving it for later.
My tiramisu is an obsession, not just a dessert. I do not play around with standard recipes. I spent two years travelling and tasting just to get the ratio of ladyfingers to mascarpone right.
Every tin I send out is eggless, even the ones spiked with alcohol. You want the real deal? I use high-fat mascarpone for that rich, mouth-coating texture. For the boozy variants, I use proper Jack Daniels or Bailey's, not some cheap essence. If you like fruity, the Mango Pistachio uses fresh Alphonso mangoes, not some synthetic pulp.
The gold metal tins are not just for show. They act as a stable environment to keep the layers from sliding around, ensuring the quality remains high from my studio in Lajpat Nagar to your doorstep. Since I make these fresh to order, they do not sit on a shelf. If you are in Delhi NCR, order these in. If you are looking for something different, check out my other treats like my brookies or fudgy brownies.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
11
Our Signature Cosmic Dessert Tins
5
Classic Italian Tiramisu Handcrafted in Delhi
5
Handcrafted Dessert Tubs Layered with Real Ingredients
Gourmet Dessert Tubs Handcrafted to Order
4
Dessert Tubs for Your Midnight Cravings
9
Soaked Cakes: Authentic Tiramisu & Tres Leches
Need something else?
Find my other desserts, cakes, and gift hampers here.
More from Gourmet Desserts & Gift Boxes by Lets Bake Love
More services by Lets Bake Love