Tiramisu (Halal Version)

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1. 1
   Cut the cream cheese into small cubes for easier mixing. Place in a bowl and press or beat with a hand mixer until softened.
   ▶ ≈1:18
2. 2
   Add 50ml of whipping cream to the softened cream cheese and stir until light in texture.
   ▶ ≈1:38
3. 3
   Add 90g of caster sugar and gently mix until fully combined and smooth.
   ▶ ≈1:59
4. 4
   Add vanilla essence and continue stirring until fully incorporated.
   ▶ ≈2:16
5. 5
   In another bowl, whip the remaining 350ml of whipping cream to soft peaks, being careful not to over-whip.
   ▶ ≈2:36
6. 6
   Gently fold the whipped cream into the cream cheese mixture until well combined.
   ▶ ≈3:09
7. 7
   Prepare the coffee mixture: brew 1.5 cups of fresh or instant coffee and add 1 tablespoon of sugar. Allow to cool completely.
   ▶ ≈3:39
8. 8
   Prepare a 9-inch round removable-bottom baking pan, optionally lining the sides with parchment paper. Quickly dip each ladyfinger biscuit in the cooled coffee mixture, taking care not to soak them too long.
   ▶ ≈4:04
9. 9
   Arrange the coffee-dipped ladyfinger biscuits on the bottom of the pan in a neat layer, trimming if necessary to fit.
   ▶ ≈4:58
10. 10
    Spread half of the cream cheese mixture over the biscuit layer, smoothing it evenly. Gently tap the pan to release any air bubbles.
    ▶ ≈5:10
11. 11
    Repeat the coffee-dipping and biscuit-layering process, arranging the second layer of coffee-dipped ladyfingers on top.
    ▶ ≈5:32
12. 12
    Spread the remaining cream cheese mixture on top and smooth the surface evenly.
    ▶ ≈5:48
13. 13
    Refrigerate the tiramisu in the fridge (not the freezer) for 4 to 6 hours to allow the flavors to meld together.
    ▶ ≈6:04
14. 14
    When serving, dust the top generously with cocoa powder using a sifter. Cut into portions with a cold knife and serve.
    ▶ ≈6:22