it is 34 days to the most beautiful time of the year,
here's a Charlotte Tiramisu for cheer,
adorned with Santa, a Christmas tree and of course, a deer (or two).
Makes one 5.5 inch cake
Ingredients
- 200g sponge fingers (savoiardi biscuits)
- 250g mascarpone cheese, left in room temperature for 20 minutes
- 150ml pouring/whipping cream
- 1/2 cup strong coffee (1/2 cup hot water + 3 teaspoons coffee ground), cooled
- 1/2 cup amarula or any other sweet liquor
- generous dusting of cocoa
Methods
no baking required, just pure fun in assembling & getting a really yummy sweet treat!
1. Get ready a 5.5 inch round springform tin and line the base (this makes it easier to remove the cake).
2. In a bowl, whisk the cream until whipped cream forms.
3. Gently fold the mascarpone cheese into the cream and whisk for another 15 - 30 seconds.
4. Combine the coffee andamarula, mix well in a bowl.
Ingredients
- 200g sponge fingers (savoiardi biscuits)
- 250g mascarpone cheese, left in room temperature for 20 minutes
- 150ml pouring/whipping cream
- 1/2 cup strong coffee (1/2 cup hot water + 3 teaspoons coffee ground), cooled
- 1/2 cup amarula or any other sweet liquor
- generous dusting of cocoa
Methods
no baking required, just pure fun in assembling & getting a really yummy sweet treat!
1. Get ready a 5.5 inch round springform tin and line the base (this makes it easier to remove the cake).
2. In a bowl, whisk the cream until whipped cream forms.
3. Gently fold the mascarpone cheese into the cream and whisk for another 15 - 30 seconds.
4. Combine the coffee andamarula, mix well in a bowl.
5. Spread some cheese cream on the
lining of the base (this helps the sponge fingers to stick).
6. Line the sides with sponge
fingers (do not dip).
7. Dunk ¼ of the (remaining) sponge fingers briefly in the coffee mixture (do not soak) and line the base of the dish.
8. Spoon ¼ of the cream over and dust generously with cocoa.
9. Repeat with another layer of coffee-soaked sponge fingers, followed by cream and then cocoa again.
10. Cling-wrap and chill the tiramisu for at least 24 hours.
7. Dunk ¼ of the (remaining) sponge fingers briefly in the coffee mixture (do not soak) and line the base of the dish.
8. Spoon ¼ of the cream over and dust generously with cocoa.
9. Repeat with another layer of coffee-soaked sponge fingers, followed by cream and then cocoa again.
10. Cling-wrap and chill the tiramisu for at least 24 hours.
11. Remove the tiramisu and place it on a plate, tie a
ribbon around it.
Enjoy!
How was it?
Perfect! I had some cream cheese, sponge fingers and about ¾
coffee mixture leftovers, made another smaller portion with it tiramisu for a friend .
Better it up!
Reduce the coffee mixture by ½.
Recipe adopted from
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