Tiramisu
Stop what you're doing and make this yummy Tiramisu. Get together espresso-soaked sponge biscuits with a creamy mascarpone mix. Finish with a sprinkle of dark chocolate. It's sure to impress family and friends.
Ingredients
- 250 grams sponge finger biscuits
- 1/4 cup icing sugar
- 2 cups mascarpone
- 2 tablespoons ground espresso or plunger coffee
- 300 mL thickened cream
- 50 grams dark eating chocolate, grated
- 1 cup water, boiling
- 1/2 cup sweet fortified wine
- 2 tablespoons marsala or extra sweet fortified wine
- 250 grams sponge finger biscuits
- 1/4 cup icing sugar
- 2 cups mascarpone
- 2 tablespoons ground espresso or plunger coffee
- 300 mL thickened cream
- 50 grams dark eating chocolate, grated
- 1 cup water, boiling
- 1/2 cup sweet fortified wine
- 2 tablespoons marsala or extra sweet fortified wine
- Step 1 of 4Combine ground coffee and the boiling water in a coffee plunger; stand 2 minutes before plunging. Combine coffee mixture and sweet fortified wine in a medium heatproof bowl; cool 10 minutes.
- Step 2 of 4Place a third of the biscuits, in a single layer, over the base of a deep 2 litre (8-cup) dish; drizzle with a third of the coffee mixture.
- Step 3 of 4Beat cream and icing sugar in a small bowl until soft peaks form; transfer to large bowl. Combine mascarpone and extra fortified wine or marsala. Fold into cream and icing sugar mix.
- Step 4 of 4Spread a third of the cream mixture over biscuits in dish. Submerge half of the remaining biscuits, one at a time, in coffee mixture, taking care that the biscuits do not become so soggy that they fall apart; place over cream layer. Top biscuit layer with half of the remaining cream mixture. Repeat process with remaining biscuits, coffee mixture and cream mixture; sprinkle with chocolate. Cover; refrigerate 3 hours or overnight.
Method
- Step 1 of 4Combine ground coffee and the boiling water in a coffee plunger; stand 2 minutes before plunging. Combine coffee mixture and sweet fortified wine in a medium heatproof bowl; cool 10 minutes.
- Step 2 of 4Place a third of the biscuits, in a single layer, over the base of a deep 2 litre (8-cup) dish; drizzle with a third of the coffee mixture.
- Step 3 of 4Beat cream and icing sugar in a small bowl until soft peaks form; transfer to large bowl. Combine mascarpone and extra fortified wine or marsala. Fold into cream and icing sugar mix.
- Step 4 of 4Spread a third of the cream mixture over biscuits in dish. Submerge half of the remaining biscuits, one at a time, in coffee mixture, taking care that the biscuits do not become so soggy that they fall apart; place over cream layer. Top biscuit layer with half of the remaining cream mixture. Repeat process with remaining biscuits, coffee mixture and cream mixture; sprinkle with chocolate. Cover; refrigerate 3 hours or overnight.
Nutrition per serving
3071 Kilojoules
Protein7 grams
Fat53 grams
Carbs53 grams
Sugars37 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Combine ground coffee and the boiling water in a coffee plunger; stand 2 minutes before plunging. Combine coffee mixture and sweet fortified wine in a medium heatproof bowl; cool 10 minutes.
- Step 2 of 4Place a third of the biscuits, in a single layer, over the base of a deep 2 litre (8-cup) dish; drizzle with a third of the coffee mixture.
- Step 3 of 4Beat cream and icing sugar in a small bowl until soft peaks form; transfer to large bowl. Combine mascarpone and extra fortified wine or marsala. Fold into cream and icing sugar mix.
- Step 4 of 4Spread a third of the cream mixture over biscuits in dish. Submerge half of the remaining biscuits, one at a time, in coffee mixture, taking care that the biscuits do not become so soggy that they fall apart; place over cream layer. Top biscuit layer with half of the remaining cream mixture. Repeat process with remaining biscuits, coffee mixture and cream mixture; sprinkle with chocolate. Cover; refrigerate 3 hours or overnight.