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Donna hay chocolate taramisu
Nb persons: 8
Yield:
Preparation time:
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| Tiramisu | |
| 1 3/4 cups | pouring cream |
| 500g | mascarpone |
| 1 cup | coffee liqueur |
| 2 cups | espresso coffee |
26 store bought sponge finger biscuits
cocoa powder for dusting
Place the cream in a bowl and whisk until soft peaks form. Fold through the mascarpone and set aside. Combine the liqueur and coffee. Quickly dips both sides of half the biscuits in the coffee mixture and use them to layer the base of a 10 cup capasity serving dish. Spoon half the cream mixture over the layer of biscuits. Dip the remaining biscuits, place on the cream and spoon over the remaining cream mixture. Dust the top with cocoa and refridgerate for at least 1 hour before serving. Serves 8-10. This is also great made the day before serving.
VARIATIONS
-rasberry and dessert wine replace the coffee liqueur and espresso with 1 cup dessert wine. Layer 600g defrosted frozen rasberries with the biscuits and cream mixture
-rum and raisin place 2 cups raisins and 1/3 cup rum in a small saucepan over low heat. Cook for 2mins or until all the liquid is absorbed.. Set aside to cool. Replace the coffee liqueur with and extra 1/3 cup rum and layer the raisins with the biscuits and cream mixture
-chocolate melt 330g dark chocolate with 1 cup pouring cream over low heat, stirring until smooth. Set aside to cool to room temperature. Spoon the chocolate mixture over the biscuits before topping with cream mixture.
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