Want a delicious dessert pick me up? You can't go past the Italian tiramisu. There are many variations on this recipe now such as berry, mango and chocolate, but the original coffee flavour is still the favourite. Espresso would be fabulous for the real caffeine addicts, but I find this version caters for most tastes as it isn't too strong.
This was a busy week with Halloween Monday, then Melbourne Cup on Tuesday. I took the easy route and handed out chocolate to the trick-or-treating neighbourhood kids. My favourite were 2 little vampire brothers - too cute! Melbourne Cup was spent at work with a sweep and a delicious lunch complete with nibblies, main and dessert. This was my contribution.
recipe acquired from my friend Angela
2 teaspoons instant coffee powder
150mL hot water
¼ cup Kahlua (or any coffee flavoured liqueur)
500g packet Unibic sponge fingers (Savoiardi)
25g (4-5 teaspoons) castor sugar
500g mascarpone cheese
150mL double cream/dollop cream
2 eggs, separated
chocolate flake, curls or cocoa, to decorate
1. Dissolve the coffee in the hot water and set aside to cool. Then stir in Kahlua. Pour into a shallow dish.
2. In a medium bowl, beat egg whites until stiff peaks.
3. In a large bowl, beat together egg yolks, castor sugar, mascarpone cheese and cream until smooth. Fold egg whites into mixture.
4. Dip half of the sponge fingers briefly into the coffee mixture, one at a time, turning to coat. Use to line the base of a large, deep dish (e.g. 20x25cm, but any sized dish can be used). Spread half the mascarpone mixture over the sponge fingers. Repeat the layering again, finishing with mascarpone mixture.
5. Cover and refrigerate for at least 3 hours. Decorate with crushed chocolate Flake, chocolate curls or dust with cocoa powder. Cut into squares or other shapes to serve.