Looking for a refreshing and easy-to-make dessert to beat the summer heat? Try this fresh and fruity tiramisu-inspired trifle with a desi fusion twist! Instead of traditional lady fingers, this recipe uses crispy rusk biscuits soaked in a delicious blend of Rooh Afza milk, giving it a unique and delightful flavor. The chopped jelly and chocolates add a fun element and crunchy texture to the dessert, making it an irresistible treat for all ages. And the best part? It's eggless and requires no baking, making it the perfect summer dessert.

Happy Baking!

Servings: 8-12 servings; I layered it in a 7x12x5 dish

Prep Time: 35-45 mins

Chilling Time: 6-9 hours

Total Time: 8-9 hours

Ingredients: 

Crust Layer:

• 8-12 rusk biscuits

• 1-1.25 cup milk (whole/almond/low fat)

• 3 tbsp Rooh afza

Cheesecake Layer:

• 6oz mascarpone/ cream cheese; softened

• 1/4 cup powdered sugar

• 1/2-2/3 cup heavy cream

• 1 tsp vanilla essence

• Zest of a lime

Assembly:

• 1 box (80g) strawberry jelly

• 3.5 oz dark chocolate chopped into small pieces

Directions: 

1. Jelly: Prepare jelly as per package instructions. Chill it in a dish. Once it’s set cut it into small pieces.

2. Cream Layer:

   • In a food processor add softened cream cheese, heavy cream, sugar, and vanilla essence.

   • Pulse together till thickened and mixed well. Be sure to scrape down the edges of the bowl. Keep aside.

   • Beat till it forms peaks. Do not overbeat.

   • Add the zest from the lime to the mixture. Mix together.

   • The cheesecake layer is ready. Keep it aside.

3. Milk mixture: Mix milk with rooh afza. Pour it into a deep dish so it’s easy to dip the biscuits.

4. Assembly:

   • Dip the rusk biscuits in the Rooh afza mixture and soak for 3-5 seconds, flipping it and then transfer it to a dish. Repeat to form a base layer of the rusk biscuits. Use a spoon to spread the milk mixture over the risk biscuits if not soaked well.

   • Then spread the cheese cream mixture.

   • Spread chopped jelly and chopped chocolate over the cream.

   • Repeat the soaked biscuits and cream mixture.

   • Top with chopped jelly and chopped chocolate.

5. Chill in the fridge for 6-8 hours.

6. Take it out of the fridge 20-30 mins before servings to slightly thaw and soften. Enjoy!

Notes/Tips:

• Make sure the cream cheese/mascarpone is softened.

• If you want, you can add a layer of chopped strawberries along wit the jelly.

• Taking it out from the fridge 20-30 mins before serving is needed! It really makes a difference.

• Don’t skip the lime zest, it really adds fruitiness and freshness to it.

• I prefer mascarpone over cream cheese.

• The rusk biscuits take longer to soak than lady fingers.