Steps

1. In a bowl, combine 4 tsp instant coffee and 50ml water and mix.
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2. Heat the instant coffee mixture from step 1 in a 600W microwave for 20 seconds, then mix well until the instant coffee is completely dissolved. Let it cool before use. (Key Tip!) If dissolving with hot water, skip the heating step.
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3. Place 200g cream cheese in a heatproof bowl and microwave at 600W for 30 seconds to soften. (Key Tip!) If using cream cheese at room temperature, no heating is required.
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4. Using a rubber spatula, mix the softened cream cheese from step 3 until it becomes a smooth cream.
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5. Add half of the 50g granulated sugar (25g) to the cream cheese from step 4 and mix well until the gritty texture disappears. (Key Tip!) Adding the granulated sugar first will make the cream cheese smoother and easier to combine with the heavy cream.
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6. In a separate bowl, pour 200ml heavy cream, add the remaining 25g granulated sugar and 2 tbsp sweetened condensed milk.
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7. Place the bowl from step 6 into a bowl of ice water and whip with a hand mixer until stiff peaks form (about 7-8 stages).
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8. Add all the cream cheese from step 5 to the whipped cream in the bowl from step 7, and mix slowly at low speed. (Key Tip!) If you want a firmer texture, mix for a little longer.
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9. Prepare a piping bag without a tip and widen the opening. Place the tiramisu mixture made in step 8 into the piping bag.
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10. Cut the tip of the piping bag and pipe about 1/3 of the tiramisu mixture into the 700ml container (tupperware).
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11. Gently tap the container to release air bubbles.
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12. Dip one biscuit into the instant coffee mixture made in step 2 for about 10 seconds, then drain any excess coffee. (Key Tip!) Over-soaking will make the biscuits too soft, so aim for about 10 seconds.
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13. Arrange 5 soaked biscuits from step 12 on top of the tiramisu mixture in step 11.
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14. Pipe another layer of tiramisu mixture on top of the biscuits from step 13 and tap gently to remove air.
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15. Dip the remaining 5 biscuits into the instant coffee mixture again, arrange them on top of the tiramisu mixture from step 14, and pipe all the remaining tiramisu mixture.
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16. Smooth the surface with a rubber spatula. (Key Tip!) You can also leave it as piped. Put any leftover mixture in a separate container for tasting.
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17. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
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18. Sprinkle cocoa powder over the chilled tiramisu to finish. It's ready!
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