For the homemade whipped cream, put the malai from full cream milk in a glass or plastic container along with the whisk attachments of your electric whisk. Freeze for 20 minutes.

After 20 minutes the malai will have become a little firm. Immediately attach the whisk attachments to the electric whisk and whip the cream for 3-4 minutes on high speed. The cream will become lighter.

Follow with the powdered sugar and whip it for another 30 seconds till the sugar dissolves in the cream. The whipped cream is ready. If you don’t have the electronic whipping blender then you can even do the same by hand but it might take a little longer.

(Use a deep dish container for the tiramisu since you need at least two layers)

Mix the whipped cream along with custard till smooth.

Heat the coffee syrup till warm. Dip the cake slices in coffee syrup and arrange them at the bottom of your container, one by one.

Note: For little kids skip the coffee syrup; instead, dip the cake in a mixture of warm milk and sugar.

Cover the cake layer with the whipped cream and custard mix. Top with another layer of coffee soaked cake slices and follow up with a layer of custard mix. Make more layers if you like.

Cover the container with a lid or foil and place it in the fridge for 15-16 hours.

Dust the top of the tiramisu with cocoa powder. Cut it into slices and serve cold.