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Homemade Tiramisu

21 Mar 2024

30 MINS

4-8 HOURS (to chill)

INGREDIENTS

400ml Double Cream
250g Mascarpone
5tbsp Caster Sugar
Sponge Fingers
Coffee Liquid
Dark Chocolate
Coco Powder (optional)

METHOD

1. Put 400ml Double Cream, 250g Mascarpone, and 5 tbsp Caster Sugar in a large bowl.

2. Whisk until completely combined and have the consistency of thickly whipped cream.

3. Pour the coffee into a shallow dish. Dip a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy.

4. Layer these in a dish until you’ve used half of the sponge fingers, then spread over half of the creamy mixture.

5. Using the coarse side of the grater, grate most of the dark chocolate over the layers. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

6. Cover and chill for a few hours or overnight. It will keep in the fridge for up to two days.

7. To serve, dust with cocoa powder and grate over the remaining chocolate.

TIP

Use our Cavaletto 300W Hand Mixer to achieve the perfect level of creaminess, be sure not to overmix to maintain the fluffy consistency.

dessert italian