Parle-G Milkshake Spiced Poached Pears with Creme Fraiche and Parle-G Biscuits








  • 3 large eggs, separated
  • 5 tablespoons sugar
  • 1 cup mascarpone at room temperature
  • 1 pinch of salt
  • 1/2 cup chilled heavy cream
  • 1 to 2 cups strongly brewed Indian coffee, cooled to room temperature
  • 40 Parle-G biscuits


End a meal the way Italians do, with this irresistible Parle-G Tiramisu cake. Beat the egg yolks and 2 tablespoons of sugar in a large bowl for about 2 minutes. Beat in the mascarpone until it’s combined without any lumps in it. In a separate bowl, beat the egg whites with salt. Add 3 tablespoons sugar in batches (one at a time) and beat the whites until they hold stiff peaks. Beat the cream in another bowl until it holds stiff peaks. Gently, but thoroughly, fold the cream into mascarpone mixture, then fold the mixture into the beaten whites. Pour coffee into a shallow bowl. Dip 20 Parle-G biscuits in the coffee for about 20 seconds, turn to coat both sides and let the excess drip off. Arrange a layer on an 8-inch square baking dish. Spread half the mascarpone mixture evenly over the biscuits. Make another layer in the same manner with the remaining biscuits (also dipped in coffee) and mascarpone mixture. Let it chill for at least 6 hours. Garnish with ground biscuits and cocoa.

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