You know when you fancy FANCY fancy something?
Well this happened recently and I had to have some Tiramisu pronto. This is a tweaked and eggless version, whipped up in 5 minutes.
What you’ll need
550ml double cream
250g tub mascarpone
75ml coffee liquor or marsala – I used Baileys Irish cream – didnt have anything else!
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder
Put the cream, mascarpone, booze and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Now if you can wait –
Cover and chill for a few hours. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
I’ll be posting the icecream cake version shortly.
Enjoy! 🙂 x