What's not to like in a Tiramisu? It is layered with sponge soaked in rich coffee and liqueur, and sweet fluffy cream cheese, and finally dusted with a crumbly topping of chocolate flakes! Even describing it can make my mouth water.
The best thing though is that it is a dessert that only requires effortless assembly and no need to turn on the oven to bake. My fuss free choice of dessert that still looks ultra sophisticated.
I've used chocolate chunks instead of the traditional cocoa powder used in most recipes. I think it adds a little more texture to the dish and plus, I love Cadbury flakes!
My perfect food dream would be me with a large spatula digging into a massive dish of Tiramisu. But in reality I know I have to share this love of mine. So in order to keep up with my wedding diet, I've only eaten a small portion of this dessert and shared out the rest with my friends.
So far, I have not had any complaints from those who have tried it, but a couple of my girly friends have declined the offer because it contained raw eggs. So next time I make it, I will try omitting the egg from the recipe to be approved from my girly friends. However I'm not sure if it would still maintain it's fluffy rich consistency. I suppose it's another excuse to make it again!
Tiramisu (12-16 servings)
- 3 eggs (yolk and white separated into two large mixing bowls)
- 4 tbsp caster sugar
- 300g cream cheese
- 300g double cream
- 250ml rich coffee (I used instant)
- 5 tbsp coffee liqueur (I used Kalua)
- 3 Cadbury flakes
- 1 1/2 packs of sponge fingers
Beat the egg whites until it becomes stiff peaks (I used an electric mixer for this). Set aside.
Beat the double cream in a separate bowl until it becomes stiff peaks. Set aside.
In a separate bowl beat the egg yolk with the sugar until it is all mixed in and appears pale yellow in colour. Mix in the cream cheese and beaten double cream.
Fold in the beaten egg whites carefully to create more air bubbles into the mixture to make it light and fluffy. Refrigerate until ready to use.
When the rich coffee has cooled, pour into a raised sided plate. Add in the coffee liqueur and mix.
Put the empty serving dish next to the plate of coffee and get ready to dunk the sponge fingers.
Dunk the sponge fingers, two at a time, into the coffee mixture and then place into the bottom of the serving dish. Repeat this process until the bottom of the dish is covered by one layer of soaked fingers. Be quick with this process because if the fingers are left too long in the coffee, it will soften and make it impossible to lift out.
You can dribble a couple tbsp full of the coffee mixture over the layer of sponge fingers.
Next take the cream mixture out of the fridge and spread half of the cream onto the soaked sponge fingers to make a thick cream layer.
Crumble 1 1/2 Cadbury flake and sprinkle over the cream layer.
Next repeat the process of layering the coffee soaked sponge fingers, the remaining half of the cream and finally finish with a layer of Cadbury flake crumble.
Cover the dish with cling film and refrigerate overnight.
It is now ready to serve.
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