Tiramisu
Preparation Time
5 - 10 minutes
Ingredients (serves 6)
- 600ml cream
- 250g mascarpone cheese
- 2 tbs caster sugar
- 1 tspn vanilla essence
- 400mls freshly brewed strong coffee, cooled
- 2 tbs Tia Maria or Kahlua (optional)
- 1 x 250g pkt savoiardi biscuits
- 80g good-quality dark chocolate, grated
Method
- Beat the cream, caster sugar and vanilla in a medium mixing bowl with electric beaters until soft peaks form. Fold in mascarpone (softened). Set aside.
- Combine the coffee and Tia Maria or Kahlua (if using) in a large bowl. Dip 1/2 the savoiardi biscuits quickly into the coffee mixture and then arrange over the base of a 1.25-1itre (5-cup) serving dish or six 250mls (1-cup) individual serving glasses. Spread half the mascarpone mixture evenly over the biscuits. Dip the remaining biscuits into the coffee mixture and then arrange in a single layer over the mascarpone layer. Finish with a layer of the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Sprinkle with the grated chocolate just before serving.
White Chocolate Cheesecake
For the base
100g melted butter
1 packet Granita biscuits, roughly crushed
For the filling
500g cream cheese
1 tspn vanilla essence
½ cup caster sugar
150g white chocolate
½ cup thickened cream
100g white chocolate, chopped
Mix together the melted butter and crushed biscuits. Using the back of a spoon, press the crumbed mix into a 22cm spring-form flan ring and smooth out until level.
In a food processer, beat together the cream cheese, vanilla essence and caster sugar until light and fluffy.
Melt the chocolate in the microwave on medium (50%) power in 30 second bursts. Stir chocolate after each burst making sure you don’t overcook it.
Fold the thickened cream and chocolate mixtures into the cream cheese mix.
Combine well and pour over the biscuit base.
Refrigerate until set and decorate with chunks of white chocolate on the side.
Serves 6.
