Most people have a version of a Tiramisu that they love. I have two. This version is what I call my 'kid friendly' version, as there is not too much alcohol in it. I love the hazelnut chocolate that is in it, I love the bite it gives.
This recipe again came from my mother, and it has been in our family for many years, it is a great party dessert.
You can make this in a glass or ceramic baking dish, like the ones pictured above or below, I prefer glass as you can see what it is. You can make it in a trifle bowl or present it as a cake, as it is pictured at the bottom.
I absolutely love the combination of coffee, chocolate and Irish Cream liqueur. Love it!
This recipe again came from my mother, and it has been in our family for many years, it is a great party dessert.
You can make this in a glass or ceramic baking dish, like the ones pictured above or below, I prefer glass as you can see what it is. You can make it in a trifle bowl or present it as a cake, as it is pictured at the bottom.
I absolutely love the combination of coffee, chocolate and Irish Cream liqueur. Love it!
Recipe
Serves 10-12
1 1/2 tablespoons instant coffee powder
1 tablespoon caster sugar
2 cups boiling water
1/2 cup caster sugar, extra
4 egg yolks
2 x 250g packets cream cheese, softened, cubed
1/3 cup Irish Cream Liqueur
1 x 300ml carton thickened cream, whipped
22 sponge finger biscuits (savoiardi biscuits)
1 x 200g block hazelnut milk chocolate, chopped
Cocoa powder, to serve
In a wide heatproof bowl, place the coffee powder, sugar and the boiling water, stir until sugar is dissolved, allow to cool.
Using an electric mixer, whip the thickened cream in a small mixing bowl until light and fluffy, do not over whip.
In a large mixing bowl, add the egg yolks and extra caster sugar. Beat with an electric mixer, until pale and fluffy. Add the cream cheese, beat until smooth. Fold in the liqueur and whipped cream.
Dip half the biscuits, one at a time, into the coffee mixture. Arrange in a single layer over base of serving dish. My dish was 26cm x 18cm x 7cm (10 cup capacity). But it can be in a bowl, whatever you have.
Spread half of the cream mixture over the biscuits. Sprinkle with the chocolate, leave some chocolate to decorate the top with.
1 1/2 tablespoons instant coffee powder
1 tablespoon caster sugar
2 cups boiling water
1/2 cup caster sugar, extra
4 egg yolks
2 x 250g packets cream cheese, softened, cubed
1/3 cup Irish Cream Liqueur
1 x 300ml carton thickened cream, whipped
22 sponge finger biscuits (savoiardi biscuits)
1 x 200g block hazelnut milk chocolate, chopped
Cocoa powder, to serve
In a wide heatproof bowl, place the coffee powder, sugar and the boiling water, stir until sugar is dissolved, allow to cool.
Using an electric mixer, whip the thickened cream in a small mixing bowl until light and fluffy, do not over whip.
In a large mixing bowl, add the egg yolks and extra caster sugar. Beat with an electric mixer, until pale and fluffy. Add the cream cheese, beat until smooth. Fold in the liqueur and whipped cream.
Dip half the biscuits, one at a time, into the coffee mixture. Arrange in a single layer over base of serving dish. My dish was 26cm x 18cm x 7cm (10 cup capacity). But it can be in a bowl, whatever you have.
Spread half of the cream mixture over the biscuits. Sprinkle with the chocolate, leave some chocolate to decorate the top with.
Dip the remaining biscuits in the coffee mixture, one a time. Arrange over the chocolate in a single layer. All the coffee should have been used up now.
Spread with remaining cream mixture, smooth out the top.
I like to sprinkle the reserved chocolate on now, as when you cover it to refrigerate, the cling film does not stick to the cream.
Cover loosely with cling film, especially if in cake form, refrigerate overnight.
Just before serving dust with cocoa powder, if you like.
Just before serving dust with cocoa powder, if you like.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060700624841/
Pin it: www.pinterest.com.au/pin/399413060700624841/
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