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Tiramisu

This classic is much easier to make that you would think! Serve it as a gourmet dessert after an Italian dinner.

4

30 minutes plus 4 hours or overnight to set

INGREDIENTS

  • 250 ml (1 cup) strong espresso, cold
  • 200 g (1 packet) sponge finger biscuits
  • 250 g (1 tub) mascarpone cheese
  • 2 tablespoons castor sugar
  • 45 ml (3 tablespoons) coffee liquor
  • 1 x can (250 g) Clover Aerosol Cream
  • 80 g – 100 g (1 slab) dark chocolate, grated
  • cocoa powder, to dust
  • blue berries, to garnish

Method

  1. Place the cold, strong espresso coffee in a shallow dish. Soak each sponge finger in the coffee for a few seconds on each side. Crumble into a separate bowl.
  2. Combine the mascarpone, castor sugar and coffee liquor in a deep bowl and whisk with an electric mixer until light and fluffy.
  3. Fold the whipped cream into the mascarpone mixture until just combined, do not over mix.
  4. Place a layer of the soaked sponge fingers into 4 serving glasses of your choice, top with a layer of the cream mixture and the grated dark chocolate. Repeat these layers, ending with a layer of the cream mixture.
  5. Place in the fridge for 4 hours or overnight to set.
  6. Dust each tiramisu with cocoa powder.
  7. Top with berries just before serving.

 

TIPS:

  • Substitute the coffee liquor with more cold espresso for a non-alcoholic version.
  • Top with more chocolate or the berries of your choice.

CLOVER INGREDIENTS USED IN THIS RECIPE