Tiramisu Gateau
Innovating with the classic tiramisu, sous chef Niriksha Reddy at ITC Grand Central in Parel makes a Tiramisu Gateau. It has nicamalai coffee ganache, mascarpone vanilla mousse, homemade saviorde dipped in coffee liquor and coffee bean jaconde sponge. Image for representational purpose only. Photo Courtesy: Pixabay

Mango Misu
Making the most of the ongoing season of mangoes, Mumbai-based chef Guntas says people can add a unique seasonal touch and turn the classic Italian dessert into a Mango Misu. The tartness and the sweetness of the mangoes, when paired with mascarpone cheese and whipped cream, add a beautiful textural flavour and variation also in taste to the Mango Misu. You could also include some chopped pistachios for that slight crunch. Soak the the biscuits traditionally used with some mango juice.

Even Anant Bansode, cluster pastry chef at Four Points By Sheraton in Navi Mumbai, says it is the best time to make a Mango Misu, as you can make the most of Alphonso mangoes this season, and also gives it a tropical twist. 

Strawberry Tiramisu
If you thought making a mango tiramisu was far-fetched, then think again because Senthil Kumar, associate director of Food & Beverage at Clarks Exotica in Bengaluru, says you can also make a Strawberry Tiramisu.

Irish Cream Kahlua Tiramisu
Nelson Alphonse Fernandes, the executive pastry chef at The Westin Mumbai Powai Lake, wants you to elevate the classic dish by adding a familiar yet delightful flavour to make the Irish Cream Kahlua Tiramisu. Fernandes makes use of ladyfingers, sabayon and a coffee decoction to change the way you look at tiramisu, as he blends the delicious flavour of coffee with Irish cream and Kahlua to enjoy the dessert in the best way possible.

Tiramisu Al Marsala
Chef Sameer Karkare, the chef de cuisine at The Westin Mumbai Garden City, wants you to experiment with the Tiramisu Al Marsala. By adding a little bit of espresso and Marsala wine, it could be just the pick-me-up you need on a dull day or any weekend soon.