Take your tiramisu addiction up a notch with this quirky version of the traditional treat. Enjoy all the usual trappings including coffee liqueur and cream, and top it off with the unusual yet delicious combination of blueberries, cinnamon and mint.
1 - For the tiramisu: Combine the prepared espresso, 1 tbsp of caster sugar, and the coffee liqueur in a shallow bowl. Whisk well until the sugar and powder have dissolved and then set aside to cool.
2 - Dip 10-12 of the savoiardi fingers into the coffee mixture on both sides.
3 - Line six serving glasses with the savoiardi, trimming the edges to fit as necessary.
4 - Beat the egg yolks with the Marsala and 120 g of caster sugar in a large, heatproof mixing bowl set over a half-filled saucepan of simmering water until pale and thick, 6-8 minutes.
5 - Remove the bowl from the heat and beat in the mascarpone until thoroughly incorporated.
6 - Whip the cream in a separate mixing bowl until softly peaked, and then fold into the mascarpone mixture in three additions. Spoon half of the mascarpone mixture on top of the savoiardi.
7 - Top with the remaining savoiardi fingers, soaking them in the remaining coffee mixture first.
8 - Spoon the remaining mascarpone mixture on top and spread out flat with an offset spatula or the back of a damp tablespoon.
9 - Heavily dust the top with most of the cocoa powder. Cover and chill for at least 4 hours.
10 - To serve: After chilling, dust with more cocoa powder before serving with a garnish of blueberries, cinnamon sticks, and mint sprigs.
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- 500 ml boiling water, mixed with the espresso powder
- 3 tbsp instant espresso powder
- 120 g | 1/2 cup caster sugar, plus 1 tbsp extra
- 3 tbsp coffee liqueur
- 20 - 24 savoiardi, sponge fingers
- 4 large egg yolks
- 100 ml Marsala
- 600 g | 2 1/2 cups mascarpone
- 300 ml double cream, chilled
- 100 g | 1 cup cocoa powder, for dusting
- To serve: 200 g | 1 1/3 cups blueberries
- 6 small cinnamon sticks
- 6 small mint sprigs
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