Tiramisu

Tiramisu

Serving size: Serves 8
Cuisine type: Italian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Chocolate
Cooking method: fridge/freeze
Season: All year round


Tiramisu
INGREDIENTS

2 tablespoons ground espresso coffee
1 cup (250ml) boiling water
½ cup (125ml) marsala
250g packet sponge finger biscuits
300ml thickened cream
¼ cup (40g) icing sugar
2 cups (500g) mascarpone cheese
2 tablespoons marsala, extra
2 teaspoons cocoa powder

METHOD

Combine the coffee and water in a coffee plunger; stand for 2 minutes before plunging. Combine the coffee mixture and marsala in a medium heatproof bowl; cool for 10 minutes.

Place half the biscuits, in a single layer, over the base of a deep 2-litre (8-cup) dish; drizzle with half the coffee mixture.

Beat the cream and sifted icing sugar in a small bowl until soft peaks form; transfer to a large bowl. Fold in the combined mascarpone cheese and extra marsala.

Spread half the cream mixture over the biscuits in the dish. Submerge remaining biscuits, one at a time, in the coffee mixture, taking care that the biscuits don’t become so soggy that they fall apart; place over the cream layer. Top the biscuit layer with remaining cream mixture. Cover; refrigerate for 3 hours or overnight.

Serve tiramisu dusted with sifted cocoa.



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