I don’t normally like coffee flavoured desserts, but this is the one and only exception.
Of course, you will find a million and one recipes for Tiramisu, but this one I like because it isn’t very sweet.
The best thing about Tiramisu – you can make it the day before. It actually tastes better if you do. Also, you don’t need to cook or heat anything.
- 1 1/2 cups of coffee – I use the real thing, from a real coffee machine. If you have to, use instant, but really, shame on you for not having a coffee machine!
- 1 cup of marsala – a sherry-like Liquour now labelled as Crema, but it’s the same thing
- 500g sponge finger biscuits
- 500g thickened cream
- 1/3 cup caster sugar
- 500g marscarpone cheese
- Grated dark chocolate
What you will need
- Medium sized bowl for coffee
- Medium sized bowl for cream mixture
- Medium sized dish for serving – I use a rectangular pyrex dish
What to do
- Mix and coffee and 2/3 of the cup of marsala together
- Dip one sponge finger biscuit at a time into the coffee mix, only half submerging it. Don’t hold the biscuit under, and only hold it in the mix for a few seconds (this ensure the biscuit isn’t soaked, and gives a nice look when the cake is cut later)
- Place one layer of sponge finger biscuits on the bottom of the serving dish
- Beat the cream and sugar until soft peaks form
- Add 1/3 cup marsala and marscapone cheese and lightly mix together
- Place 1/3 of the cream mix on top of the first layer of biscuits
- Then add another layer of coffee soaked biscuits, another layer of cream
- Repeat with the final layer
- Sprinkle with grated dark chocolate
Makes enough for 9 generous serves at least.