You will need:
250g Mascarpone
500ml Double Cream
175g Ladyfingers/Sponge fingers
75g Caster Sugar
2 tbsp Coffee Granules
300ml Boiling water
2 tbsp Cocoa Powder
(Optional)
75ml Amaretto or Rum
25g Dark Chocolate
Method:
1. Firstly, to the boiling water add the coffee granules and if using amaretto or rum and mix until well combined. Leave to one side to cool
2. Then to the double cream add the caster sugar and then whisk until the sugar is mixed in.
3. Then add the mascarpone and whisk until thick and light in colour. It should be a spreadable consistency.
4. The using a loose bottom cake tin or tin with removable sides (ideally a 7inch/18cm square tin) start to layer the tiramisu. Firstly, dip the ladyfingers or sponge fingers into the coffee mix and layer on the bottom of the tin. The ladyfingers should only be quickly dipped in as we don't want them to soak too much liquid and lose their consistency.
5. Then top this with half the cream mixture, then if using grate a layer of dark chocolate on top. Then repeat with remaining layers.
6. Then chill in the fridge for at least 3 hours or until just before serving
7. Then sieve the cocoa powder on top and remove from the tin. And enjoy.
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