A true Venetian knows that Tiramisu is a dish best served cold. This spin on Nonna's classic is no exception.
For this recipe you will need a rectangular baking dish approximately 25cm x 30cm
Ingredients
- 180mL strong black coffee (preferable espresso)
- 40g caster sugar
- 60mL Lyre's Coffee Originale
- 30mL Lyre's American Malt
- 500g mascarpone
- 450mL thickened cream
- 1/2 teaspoon vanilla extract
- 20g icing sugar
- 50g good quality dark chocolate cocoa powder for dusting
- Approximately 30 x Savoiardi sponge finger biscuits
Instructions
Begin by combining the caster sugar to the black coffee whilst hot and stir to dissolve then mix in the Lyre’s Coffee Originale and Lyre’s American Malt. Place in a bowl and set aside. This will be the liquid used to soak the savoiardi sponge biscuits.
Place the mascarpone, thickened cream, vanilla and icing sugar in a bowl and whisk until soft peaks forms.
To assemble: Briefly dunk the savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits, be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
Next spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits.
Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone and cocoa.
Chill for at least 2 hours before serving to allow time for the tiramisu to set. Use a large spatula or spoon to serve.
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