In a small saucepan, combine together 1 cup of the milk and 1/4 cup of the sugar.
Place over medium heat and bring the mixture to a simmer, stirring occasionally. Remove from heat as soon as bubbles appear on the surface.
Meanwhile, take a mixing bowl, add-in 3 egg yolks, 2 tablespoon milk,2 teaspoon of sugar, 2 tablespoon of maida and 1 teaspoon of vanilla essence.
With a fork or beater, mix well to form a lumpfree mixture.
Now slowly pour in the warm milk mixture to the egg mixture and stir continuously. Note that milk should be little warm and not hot.
Mix well to form a uniform mixture.
Transfer the mixture again to the saucepan and cook in low heat stirring contineously until bubbles appear at the surface. Donot overcook.
Immediately transfer the custard to a bowl and whisk.
Add in 1 tablespoon of unsalted butter and whisk until the mixture cools down.
Cover the custard with cling film (the cling film should touch the surfaced of the mixture to avoid forming a layer) and keep in the refrigerator to set for atleast an hour.
Meanwhile take 1 cup of cold heavy cream and whip until it forms stiff peak. Keep in the refrigerator.
Make 1 cup of black coffee with a teaspoon of sugar and transfer to a bowl to cool down. I use nescafe to make the leaker.
Take some sweet biscuits or ladyfingers biscuits or even sponge cake pieces.
For the assembling, take individual serving bowls/glasses or take a rectangle dish. I used tall glasses for serving.
Take out the cold custard and whipped cream from the refrigerator.
Add in 1 cup of cream cheese/mascarpone cheese to the custard and whisk well to mix a homogeneous mixture.
To this add in the whipped cream and lightly fold with a flat ladle.
Now dip biscuit to the coffee leaker, drip excess liquid.
Place at the bottom of the serving glasses. Note that just dip the biscuits to the leaker and take out. Donot dip for long time.
Now spoon some cream mixture over the biscuit layer.
Followed by layers of coffee dipped biscuits and cream layers to the top of the glass.
Smooth the top layer and then dust some cocoa powder to form the top layer.
Shave some chocolates of your choice.
Sprinkle some chocolate shaves to the top of the tiramisu layers. Keep in the refrigerator again for about 3-4 hours and serve chill. You can serve them next day also.
