Frozen Ti­ramisu

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SERVES 10 PREP 25 min­utes + cool­ing, + 1 hour to chill + 6 hours to freeze COOK 10 min­utes

4 egg yolks

2 eggs, at room tem­per­a­ture

½ cup caster su­gar

300ml cream, plus 1/3 cup ex­tra

250g cream cheese, at room tem­per­a­ture 2 ta­ble­spoons cof­fee-flavoured liqueur 100g dark eat­ing choco­late, grated

coarsely, plus 100g ex­tra

½ x 450g packet (1) rec­tan­gu­lar un-filled

sponge cake

1/3 cup espresso cof­fee, cooled

¼ cup boil­ing wa­ter

Grease and line a 21cm x 11cm (base mea­sure­ment) loaf pan with bak­ing pa­per, ex­tend­ing pa­per at long sides for han­dles. Com­bine egg yolks, eggs and su­gar in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let base of bowl touch wa­ter). Us­ing an elec­tric mixer, beat mix­ture for 5 min­utes or un­til thick and creamy. Re­move from heat; cool.

2 Us­ing an elec­tric mixer, beat cream, cream cheese and liqueur in a bowl un­til soft peaks form. Fold egg mix­ture through cream cheese mix­ture. Chill for 1 hour or un­til cold.

3 Mean­while, heat choco­late and ex­tra a cream in a small saucepan over low heat for 5 min­utes or un­til melted and smooth.

4 Trim edges of sponge cake. Split in half hor­i­zon­tally, then trim the two pieces of sponge to fit in the pre­pared pan. Whisk cof­fee and the boil­ing wa­ter in a small heat­proof bowl. Brush sponge cake pieces with cof­fee mix­ture. Spread half the cream cheese mix­ture into pre­pared pan; level sur­face. Top with half of the choco­late mix­ture, then a piece of sponge cake. Re­peat lay­ers, fin­ish­ing with the re­main­ing piece of sponge cake. Cover with foil; freeze for 6 hours or overnight or un­til firm. Re­move from pan; turn out onto a serving plate. Re­move and dis­card pa­per. Slice and serve sprin­kled with ex­tra grated choco­late.


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