Make-ahead alfresco lunch
Serves 8-10, Prep 30 mins, Cook 30 mins
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.