Salwaa’s Tiramisu

I made this recipe into individual portions. Easy to serve and it looks delicious. Ingredients: 200ml strong black coffee 18-20 sponge finger biscuits 250g mascarpone cheese 284ml fresh cream 2 medium eggs 4 tbs caster sugar 50g plain chocolate, grated 3 tbs cocoa powder Method: Lightly grease a 900g loaf tin. Line with cling film. Using a shallow dish, dip the finger biscuits in the coffee.

Arrange soaked finger biscuits, sugar side on the outside, vertically along the long sides of the tin.

Whip the cream until soft peaks form.

Add the cheese. Whisk the eggs and sugar until thick, fold into the cream and cheese mixture.

Mix together the chocolate and cocoa powder.

Scatter a third of the chocolate into the tin, top with half the cream mixture.

Trim finger biscuits, add the trimmings to the cream.

Top with half of the remaining chocolate, the remaining cream and finish with a layer of the rest of the chocolate.

Chill for at least 3 hours or, better still, overnight.

Invert tin on to a serving plate and peel away the cling film. Serve chilled.

Salwaa Smith – Cape Malay Cooking & Other Delights