Tiramisu can be tricky sometimes but it definitely is Amazing! And the recipe I’ve created is super easy! Its an amazing bake-ahead cake that can easily be the main event at any dinner party! Mine has a little magic of dark and white chocolate in it.
Here’s how you make it!
- 568ml whipping cream
- 250g mascarpone
- 75ml espresso
- 5 tbsp light brown sugar
- 300ml strong coffee (this can be regular brew or even instant)
- 175g pack sponge finger cookies
- 50g dark chocolate
- 50g white chocolate
- 2 tsp cocoa powder
- In a large bowl pour the cream, mascarpone, espresso, grate 25 grams of both the chocolates into the bowl and add brown sugar. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Take out a serving dish, or a cake pan with the detachable sides ( I prefer the detachable cake pan as its easy to take the whole cake out and decorate it the way you want). Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but make sure not to make them to soaked otherwise they will becomes soggy very fast and break very easily. Layer these into your dish until you have covered the bottom layer fully, then spread over half of the creamy mixture. Using a grater (preferably the thinner side) grate over most of the remaining chocolates. Then repeat the layers, finishing with the creamy layer. I piped my cream for the last layer, just to give it an extra little ‘goodlookin’ touch 😉
- Cover and chill for roughly 4-5 hours or overnight. Once ready, dust with cocoa powder over the top. I used to a detachable cake pan, so I added a little extra touch by carefully sliding the tiramisu over onto a serving dish, and using some extra finger cookies I placed the cookies onto the sides of the cake, covering it all the way around. ( You can keep the Tiramisu in the fridge for up to 2 days.