TIRAMISU FRIDGE CAKE
SERVES 16 PREP 40 MINUTES (PLUS 6 HOURS
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.