Tiramisu Barfi

An Italian twist to the traditional milk barfi for a fun Indian fusion twist! Espresso soaked cookies, topped with melt in your mouth barfi and finished with cocoa powder. If you are looking for a fun new Indian dessert to shake things up at your next party, this is it!
Tiramisu barfi bars stacked on top of each other.

Milk barfi with a fun Indian fusion twist! This tiramisu burfi recipe is perfect to make for holiday or when last minute guests come over as it is:

  • Unique and fun Indian dessert
  • Small batch recipe – double or triple as needed!
  • Ready in under 30 minutes
  • Vegetarian and gluten-free
Tiramisu barfi pieces on a marble slab.

Key ingredients

Besides the standard barfi ingredients, you will need:

  • Cocoa powder
  • Parle-g or other cookies (I don’t use lady fingers as they have eggs)
  • Vanilla extract
  • Marscapone (optional, can add in a little to the barfi mixture, not in the current recipe)

Tips

  1. Cook on low heat to maintain the white color and prevent over caramalization
  2. Marscapone is optional – I don’t have an exact measurement to add, it is just an idea. It is not needed.
  3. Use any cookies you like, but make sure to thoroughly soak them. I used two layers of Parle-G.
  4. Don’t skip the vanilla extract! It definitely adds to the overall taste.
  5. Cardamom is optional, but I liked how it added to the Indian-Italian fusion feel.
Tiramisu barfi bars stacked on top of each other.

Tiramisu Barfi

Shilpa Joshi
An Italian twist to the traditional milk barfi for a fun Indian fusion twist! Espresso soaked cookies, topped with melt in your mouth barfi and finished with cocoa powder. If you are looking for a fun new Indian dessert to shake things up at your next party, this is it!
5 from 2 votes
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 12 pieces
Calories 68 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Heavy bottom pan / non stick

Ingredients
  

  • 2 tbsp ghee
  • 1 cup milk whole milk
  • 2 cup whole milk powder 250g
  • ½ cup sugar 100g (if you like very sweet can increase)
  • ½ tsp cardamom
  • chopped nuts (pistachios, almonds) optional, topping
  • tsp espresso powder
  • 3 tbsp water
  • cocoa powder for dusting
  • 18 Parle-g cookies

Instructions
 

  • Line a small pan with parchment. Layer one layer of 9 Parle-G biscuits. Heat water and mix espresso powder. With a silicon brush, light brush the first layer with espresso. Lay the 2nd layer of 9 Parle-G biscuits. With silicone brush soak the 2nd layer with espresso.
    The first layer is not soaked so you can have a sturdy base.
    Parle g cookies and espresso
  • Put a non-stick pan on low on the stove. Add ghee and melt. Add in whole milk. Mix with ghee. Add in milk powder slowly while stirring to combine with whisk to break apart lumps.
    Milk and milk powder warming in a pot on the stove.
  • Add in sugar. Continue stirring on low heat. You will notice the mixture begin to solidify as the water is burned out. Keep stirring on low.
    Tiramisu barfi mixture cooking on gas in pot with a blue spatula stirring it.
  • After about 10 minutes you will see the barfi mixture easily comes away from the pan. It becomes a thicker almost paste like mixture. Turn off gas and remove from heat.
    Barfi mixture in a gray pan.
  • Add in cardamom powder and mix.
    Vanilla extract and cardamom added to barfi mixture.
  • Line a pan with parchment paper. Spread the barfi mixture into a block/rectangular like shape. Dust cocoa powder on top. Let cool and most importantly dry. Overnight is best and then you will get the right texture.
    Note:
    Giving barfi mixture time to dry is important.  If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.
    Tiramisu barfi in a pan with cocoa powder dusted on top.
  • Cut into pieces and serve.
    Tiramisu burfi cut into six square pieces.

Notes

Cook on a low flame to prevent burning and get the white color.
Stir and use a whisk to help break apart lumps.
Giving barfi mixture time to dry is important.  If you want to serve it quickly you can put it in the fridge so it cools quick. But leaving it out to dry and covered gives it a great texture.

Nutrition

Calories: 68kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 9mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 33IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword burfi, diwali sweets, indian fusion desserts, Indian sweets, milk barfi, tiramisu barfi
Tried this recipe?Let us know how it was!

2 thoughts on “Tiramisu Barfi”

  1. Hi I am going to try this fusion barfi; Mascarpone is easily available to me, but at what point do I add it?
    Thanks,
    Pinky

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