TIRAMISU

SERVES: 6-8

INGREDIENTS:

4 oz (125g) Sponge Fingers

5 II oz (150 mi) Black Coffee

5 tbsp (5x15 m1 sp) Marsala, or TiaMaria or Amaretto

I X 500g carton Fresh Custard *

8 oz (225g) MascalPone Cheese

10 fl oz (300 mi) Whipping Cream

I oz (25g) Toasted Flaked Almonds

1-2 tbsp (1-2x15 ml sp) Cocoa Powder **

METHOD:
1 Arrange the sponge fingers in the bottom of a deep glass dish. Pour the cool black coffle and the, liqueur  over the sponge fingers. Allow the sponge fingers to stand for 10 minutes.

2 In a separate bowl add the fresh custard to the Mascarpone cheese and beat together until smooth.

3 Spread this mixture over the fingers and chill for 2 hours.'

4 Lightly whip the cream and spread over the cheese mixture,

5 Dust with cocoa powder ** sprinkle the flaked almonds over the top.

6. Allow to chill for 1 hour before serving.

David’s Note

* I make 1 pint of custard using custard powder.

** I use grated dark chocolate instead of coco powder, grate directly onto the cream.

Ó   Copyright David 2004

BACK TO  DESERTS RECIPES

PREVIOUS    NEXT