Most people have probably heard of the popular Italian dessert tiramisu. However, there are many variations of the recipe for tiramisu. The main ingredient for the cream, mascarpone, is a constant as is coffee flavour. Traditionally, beaten raw eggs make the mascarpone mixture lighter. Instead, I use whipped cream in my recipe for tiramisu. Also, the taste of sponge or lady fingers vary by country and the choice of liqueur is up to your taste. I tend to use Amaretto and Kahlua coffee liqueur. Finally, dust with a bit of cocoa powder more for the look than the flavour. This may not pass the test for being authentically Italian, but it is definitely inspired by the original recipe for tiramisu!
Ingredients
2 (250g) containers of mascarpone cheese
1 c (130g) icing sugar
500 ml whipping cream
400 ml strongly brewed coffee
120 ml Kahlua liqueur
4 Tbsp Amaretto
2 (200g) packages sponge fingers
Cocoa powder for dusting
Instructions
First, mix the mascarpone cheese and powdered sugar in a medium sized bowl until smooth. In a separate bowl, whip the cream until it is fairly stiff. Then fold the whipped cream into cheese mixture.
Next, combine the Kahlua, amaretto and coffee. Layer half of sponge fingers in a 9×13 inch dish and use a spoon to pour half of the coffee mixture onto the sponge fingers.
Then spread half of the cream and cheese mixture on top.
Layer the other sponge and soak with coffee mixture. Then layer the rest of the cheese mixture on top. Smooth with a knife. Finally, dust with cocoa powder. Cover and refrigerate at least a few hours before serving. This will allow the flavours to soak in and the sponge fingers to soften.
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