Make-ahead al­fresco lunch

Serves 8-10, Prep 30 mins, Cook 30 mins

New Idea - - Contents -

600ml tub thick­ened cream ½ cup ic­ing sugar mix­ture 2 tsps vanilla bean paste 2 x 250g tubs mas­car­pone 1/ cup in­stant cof­fee gran­ules

3 1/ cup boil­ing wa­ter

3 1/ cup cof­fee-flavoured liqueur

3 2 x 250g pack­ets sponge fin­ger

bis­cuits Sliced fresh straw­ber­ries, to serve SALTED CARAMEL SAUCE 1½ cups caster sugar ¾ cup wa­ter

1¾ cups pure cream ½ tsp ta­ble salt

1 To make sauce, com­bine sugar and wa­ter in a medium saucepan. Stir over a low heat un­til sugar is dis­solved. Bring to boil. Gen­tly boil, with­out stir­ring, for about 15 to 20 min­utes, or un­til golden brown. Im­me­di­ately re­move from heat. Care­fully add cream. 2 Re­turn pan to a medium heat. Stir oc­ca­sion­ally for about 10 min­utes, or un­til slightly thick­ened. Stir in salt. Pour into a heat­proof jug. Re­frig­er­ate un­til cold. Makes about two cups. 3 Mean­while, beat cream, sugar and vanilla in a small bowl of an elec­tric mixer un­til firm peaks form. Fold in mas­car­pone un­til smooth. 4 Dis­solve cof­fee in boil­ing wa­ter in shal­low dish. Stir in liqueur and 2/ cup cold wa­ter.

3 5 To assem­ble, re­serve 1 cup caramel sauce. Re­frig­er­ate. 6 One at a time, dip half the bis­cuits into the cof­fee mix­ture for about 5 se­conds. Ar­range over base of a large, rec­tan­gu­lar serv­ing dish (14-cup ca­pac­ity). Driz­zle over ½ cup of the re­main­ing sauce. Top with half the cream mix­ture. Re­peat lay­er­ing with re­main­ing bis­cuits, cof­fee mix­ture, sauce and cream mix­ture. Cover. Re­frig­er­ate for at least 6 hours, or overnight. 7 Top tiramisu with straw­ber­ries. Driz­zle over re­served sauce, or serve sep­a­rately.

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