PISTACHIO BISCOTTI WITH TIRAMISU DIP

Also called Tuscan trifle, the word tiramisu means ‘a pick me up’, and one taste of its creamy, dreamy goodness certainly gives that! Here, you dip crisp biscoi into rich tiramisu for a dessert that’s oh-so divine. Great aer dinner or with coffee any time.

Preparation time 30 mins Cooking time 1 hour Serves 6 1 cup caster sugar 2 free-range eggs 2 tsp vanilla extract

1“/• cups plain flour

“/– cup self-raising flour 80g packet pistachios Fresh raspberries, to serve

TIRAMISU DIP

2 Tbsp masala

2 tsp instant coffee

250g cream cheese, sošened ›/œ cup mascarpone

“/• cup pure icing sugar, sišed 1 tsp vanilla extract 300ml thickened cream Cocoa powder, to dust

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease and line 2 oven trays with baking paper.

STEP 2 In a medium bowl, whisk sugar, eggs and vanilla until just combined. Stir in combined si’ed flours, then pistachios. Knead dough on a lightly floured surface until smooth. Divide dough in half and shape each into a 20cm log. Place logs on one prepared tray. Bake for 30 minutes, until golden. Cool on tray for 10 minutes.

STEP 3 Reduce oven to 130°C fan-forced (150°C conventional). With a serrated knife, cut logs diagonally in 5mm slices. Arrange in single layer on trays and bake for 30 minutes, or until dry and crisp, turning halfway through baking. Cool fully on wire racks.

STEP 4 For the tiramisu dip, combine masala and coffee in a small jug and microwave for 30 seconds, until coffee dissolves. Cool. Put cream cheese in a bowl and beat with an electric mixer for 30 seconds, until smooth. Beat in mascarpone, icing sugar, vanilla and masala mixture. Transfer to a serving bowl, top with cream and dust with cocoa. Serve with berries and bisco i for dipping.