Tiramisu (eggless)

CREDITS

Rec cred: @when_ruhana_cooks
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INGREDIENTS

250ml fresh cream1 tub Lancewood mascarpone cheese1 teaspoon vanilla essence¼ - ½ cup icing sugarCocoa powder1 mug espresso1 packet boudior biscuitsChoc garnish of choice

METHOD

1. Use a loaf pan and place a piece of clingfilm inside, coming up the sides.2. Beat the fresh cream stiff.3. Beat the mascarpone smooth, add the vanilla and beat in.4. Add sugar to taste in the mascarpone.5. Fold in the whipped cream.6. Dip the biscuits in hot espresso for a few seconds on either side.7. Place the soaked biscuits on the clingfilm in the loaf pan.8. Once a layer of dipped biscuits is complete, spoon on ⅓ of the cream mixture.9. Dust over a little cocoa, or even grate over some dark chocolate.10. Repeat layers, ending with biscuits.11. Place in dessert in the fridge to set for a few hours.12. Turn over onto a serving platter.Gently remove the clingfilm.13. Spoon over the last third of cream mixture, or you may even pipe small blobs of cream all over the top.14. Dust with cocoa and decorate as desired.15. Place back in the fridge. Serve chilled.

INFO & TIPS

Note: If making in a normal pyrex dish, then make all the layers finish, decorate and place in fridge to set.

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POSTED ON

27 Jul 2017

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