Tiramisu

 Hi, this recipe is from my school Food Tech classes. 

This recipe was really quick to make (especially if you have an electric whisk - otherwise it will take a bit longer) and was much easier than I expected it to be. The layers were not as even as I would've hoped, but this was because my sponge fingers were rectangle and the glass bottom was a circle so the cream just seeped through the layers as there were gaps in between unfortunately. However, this did not detract from the overall flavour of the dish.

My Mum noticed that after a while there was a pool of coffee at the bottom, it seems it is very easy to over-soak the sponge fingers so that the coffee oozes out of them the longer you leave them in the fridge, so be sure to eat asap. 

Finally, you can have some fun with the toppings and fillings for the tiramisu, instead of cocoa powder why not try chocolate sprinkles / shavings, chopped nuts or some dried / freeze dried fruit? In between the layers you could fold some cocoa powder or nutella into the cream for a chocolatey tiramisu or whisk in some peanut butter or chopped nuts for a change in texture, for a nutty one. 

Enjoy!

Hazel :)

Dietary Info:

-Vegetarian

-No Nuts

-Contains Gluten

{You could see if you can buy some gluten free sponge fingers, you could also use slices of gluten-free vanilla sponge cake if you can't find anything else, you will need more coffee for this though.}

-Contains Dairy

{Use a dairy-free whipped /double cream and  in place of the mascarpone use a silken tofu or dairy free plain yogurt (or flavoured if you prefer). Make sure the sponge fingers are suitable too.}

-Unsuitable for Vegans

{See above.}

-Pudding

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Serves: 1

Takes: 30mins

Ingredients:

-90ml double cream

-40g mascarpone {I used 40g of natural yogurt instead.}

-1tbsp caster sugar

-80-100ml coffee with a little sugar dissolved in it {I found that 100ml was the perfect amount for us.}

-6 sponge fingers

-cocoa powder

Method:

1: Put the cream, mascarpone and sugar in a bowl.

2: Whisk using a balloon whisk until all combined and has the consistency of whipped cream. {I found it much easier and quicker to use an electric whisk if you have one.}

3: Fold in a tiny amount of coffee. {I didn't do this as I was worried it would ruin the consistency of the cream.}

4: Put the coffee into a shallow dish, dip 2 of the sponge fingers in until soaked but not soggy. {This happens very quickly so think 10-20s each side of the sponge finger.}

5: Place in your serving dish.

6: Spread over one third of the cream mix.

7: Repeat the process but think about the final finish of the top cheese layer – eg piping, pattern with a fork etc. {I smoothed it into a swirl with a spoon.}

8: Sprinkle with a little cocoa powder using the dredger.

9: Chill and serve. {I wouldn't chill for too long as the coffee started to leak out of ours and pool in the bottom, maybe I over-soaked the sponge fingers?}