TIRAMISU FRIDGE CAKE

Super Food Ideas - - SWEETS -

SERVES 16 PREP 40 MIN­UTES (PLUS 6 HOURS

RE­FRIG­ER­A­TION)

YOU’LL NEED TO START THIS RECIPE THE DAY BE­FORE SERV­ING.

½ cup marsala 1¼ cups boil­ing wa­ter 1 ta­ble­spoon in­stant espresso cof­fee pow­der 300ml thick­ened cream 1 tea­spoon vanilla bean paste ¼ cup Dutch-pro­cessed co­coa pow­der 500g mas­car­pone 3 x 250g pack­ets nice bis­cuits (see note) Ex­tra 500ml thick­ened cream ¼ cup choco­late dessert sauce, to serve 125g fresh or frozen, thawed rasp­ber­ries Dark choco­late curls

1 Com­bine marsala, boil­ing wa­ter and cof­fee pow­der in a bowl. Set aside. 2 Mean­while, us­ing an elec­tric mixer, beat cream, vanilla and co­coa to­gether un­til just-firm peaks form. Place mas­car­pone in a bowl. Fold in cream mix­ture un­til just com­bined (don’t over-mix). Spread a lit­tle cream mix­ture over a large serv­ing plate to form a 10cm x 30cm rec­tan­gle. 3 Work­ing quickly, dip 2 bis­cuits into cof­fee mix­ture (you don’t need to soak bis­cuits). Place bis­cuits, side by side, along one end of the cream on the plate. Dip and ar­range 6 more bis­cuits to form 4 rows of 2 bis­cuits. Spread ¹⁄³ cup cream mix­ture evenly over the top of the bis­cuits. Re­peat process with an­other 8 bis­cuits and ¹⁄³ cup cream mix­ture. 4 Con­tinue dip­ping and lay­er­ing bis­cuits and cream mix­ture to cre­ate 7 lay­ers in to­tal, fin­ish­ing with a layer of bis­cuits. Spread re­main­ing cream mix­ture over top and sides of bis­cuit stack. Re­frig­er­ate for 2 hours or un­til cream mix­ture is just set. Cover with plas­tic wrap. Re­frig­er­ate for 4 hours or overnight. 5 Us­ing an elec­tric mixer, beat ex­tra cream un­til firm peaks form. 6 Re­move and dis­card plas­tic wrap from cake. Spread cream over top and sides of cake. Driz­zle with choco­late sauce. Dec­o­rate with rasp­ber­ries and choco­late curls. Serve. NU­TRI­TION: (per serve) 2357kj; 40.2g fat; 24.5g sat fat; 5g pro­tein; 44g carbs; 1g fi­bre; 92mg chol; 196mg sodium.

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