Easy tiramisu

SERVES 6-8 PREP TIME 20 MINUTES (+ REFRIGERATION TIME)

This version of tiramisu does not contain raw eggs and is quick to make – but still delicious!

300ml cream

2 tablespoons brown sugar

2 teaspoons vanilla extract

250g tub mascarpone cheese

1¼ cups (310ml) strong coffee, cooled (see Julie’s tips)

⅓ cup (80ml) coffee-flavoured liqueur (see Julie’s tips)

250g packet Savoiardi sponge finger biscuits

30g dark chocolate

½ cup (40g) flaked almonds, toasted

1 Using an electric mixer or electric hand beaters, whip cream to soft peaks. Add the sugar and vanilla to the mascarpone and stir through before combining with the cream.

2 Combine coffee and liqueur in a bowl. Dip each biscuit in and allow to soak each side for a couple of seconds before draining and placing in the base of a medium serving dish. Cover base of the dish, then top with half the mascarpone mixture. Repeat process with remaining biscuits and mascarpone.

3 Refrigerate for at least 2 hours. Just before serving, grate chocolate over the top and scatter with almonds.

Not suitable to freeze.