Another recipe for you guys today and it’s an Italian classic that I love. I’ve just put my usual twist on it to make it how I like it.
So I’m making Tiramisu, which in Italian apparently means ‘pick me up’ or ‘lift me up’, so perfect for making if you need a little lift. With this weather I think we could all use it!
I made this one for James’ grandad’s 80th birthday party and it went down a treat. I was really impressed with how it turned out, so here’s the recipe for you guys…
- 568ml pot double cream
- 250g tub mascarpone
- 75ml Disaronno
- 5 tbsp golden caster sugar
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water. I used my costa coffee and brewed it first in a cafetiere.
- 175g pack sponge fingers
- 25g chunk dark chocolate
- 2 tsp cocoa powder
First I put the cream, mascarpone, sugar and liqueur in a big bowl and give it a whisk until it has the consistency of thick whipped cream-see picture on the left- You want it so you will be able to spread it over the sponge fingers later.
Get your serving dish ready, you don’t have to grease it or anything! Pour your brewed coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. If they’re soggy you will end up with a mush when you try to serve 🙂
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. You can always use more chocolate if you have a real sweet tooth.
Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Cover and chill for a few hrs or overnight. 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.
Here’s a few pictures from the bash 😉
(the girl who never wears white)