XMAS Tiramisu
When some assembly is required, it’s the perfect occasion to get the kids to help build this amazing dessert.
-
- Prep
- 30 mins
-
- Total
- 1 hour
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- Serving
- Serves 4
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Ingredients
| 250ml Devondale thickened cream |
| 115g (half a cup) caster sugar |
| 2 tsp Vanilla essence |
| ½ tsp Nutmeg |
| 1 tsp cinnamon |
| 750g mascarpone |
| ¼ cup cold coffee (or coffee flavoured liqueur) |
| 1 Tbsp gelatine, dissolved in 1/3 cup water |
| Cocoa powder, to dust |
| 24 savoiardi (sponge finger biscuits) |
| 375 ml cold strong black espresso coffee |
| 250g cherries and mixed berries, to serve |
| 250ml Devondale thickened cream, whipped, to serve |
| Dark chocolate shards, to serve |
Directions
- In a stand mixer, whisk cream, sugar, vanilla, nutmeg and cinnamon, mascarpone and coffee until thick and soft peaks form. Add gelatine and mix well.
- Grease a 14cm x 28cm (or similar) loaf pan. Line with non stick baking paper, allowing the sides to overhang. Spread one-third of the mascarpone mixture over the base of the prepared pan.
- Dust with the cocoa powder..
- Dip 1 biscuit in the coffee and turn to coat. Arrange lengthways over mascarpone mixture in the pan. Repeat with 7 more biscuits. Continue layering with the remaining mascarpone mixture, cocoa powder, coffee dipped biscuits, finishing with biscuits. Cover with plastic wrap and place in the fridge overnight or until firm.
- To serve, carefully turn the tiramisu onto a serving platter. Remove the plastic wrap. Top with the whipped cream, chocolate shards, berries and cherries.
