As we can’t get away to our favourite holiday destinations, I’m bringing Italy to you! Tiramisu is a classic Italian dessert that freezes brilliantly. Enjoy!
Nutrition (per serving)
caster sugar0.5 cups
vanilla essence1 tsp
sponge fingers1 packet (175 g)
Instant coffee- dissolved in 1 cup boiling water2 tbsp
Dark chocolate100 g
- Find yourself a medium sized dish that will fit in your freezer, ideally one with a lid.
- To a mixing bowl add the mascarpone cheese, caster sugar and vanilla essence. With the eggs, you want to separate them. Egg yolks added into the mixing bowl with the mascarpone etc and the egg whites in a separate mixing bowl.
- Using an electric whisk, whisk the egg whites so they are thick and foamy. Give the whisk a little wash.
- Now use the electric whisk to whisk the other mixing bowl with the mascarpone etc. mix until beautiful and creamy. Now fold in your foamy egg whites to the creamy mix carefully. Once folded in, set aside.
- To a shallow bowl, add the dissolved coffee and add the optional kahlua to the coffee.
- Now take your lady fingers and one by one dip into the coffee mix with a couple of seconds allowing each finger to soak up a little bit of the coffee mix. Arrange half in the fingers as you go in the bottom of the dish. Once you have filled the bottom layer of the dish, pour over half the creamy mix. Sprinkle over a little grated chocolate.
- Now add another layer of the sponge fingers, dipping in the coffee mix as you go. Now pour over the other half of the creamy mix and then sprinkle with grated chocolate. Pop the lid on and freeze.
NB- if you are not planning on freezing this, try to make sure you make it the day before you want to eat it to allow the tiramisu to set.
Ready to freeze
Place the tiramisu in the freezer making sure it is covered with a lid or if no lid, wrapped well in cling film.
Ready to eat
Remove from the freezer and place in the fridge overnight to defrost. Serve once defrosted!