Ti­ramisu is a pick-me-up!

Ormskirk Advertiser - - Recipe Of The Week -

NO cook­ing re­quired here!

‘Ti­ramisu’ lit­er­ally means ‘pick me up.’ Al­though I have used an oval dish here it can eas­ily be put to­gether in cock­tail glasses. Al­ways re­frig­er­ate im­me­di­ately so it can set.

This dessert def­i­nitely im­proves overnight as the biscuits, cream, cof­fee and liqueur thor­oughly soak into each other!


1 packet of Saviardi Sponge fin­gers Bowl of strong black cof­fee 400ml of cream, whipped 250ml tub of mas­car­pone 50g caster sugar 1 tsp vanilla ex­tract 25ml Amaretto liqueur 25ml Tia Maria Liqueur Re­quires 26cm dish


First whip up the cream with the mas­car­pone, sugar and vanilla ex­tract and spread a thin layer of this cream mix­ture over the base of the dish.

Briefly soak the savoiardi biscuits in the cof­fee, lit­er­ally for sec­onds, oth­er­wise the biscuits can fall to pieces. Lay the soaked biscuits over the cream mix­ture in one direction, half a cen­time­ter apart.

Add a thin (1cm) layer of the cream over the soaked biscuits. Turn your dish 90 de­grees and top the cream with an­other layer of soaked savoiardi biscuits, in a hor­i­zon­tal direction to en­sure even cov­er­age.

Fi­nally, cover this layer of biscuits with cream, spread­ing evenly.

Dec­o­rate this fi­nal layer with grated choco­late or a crum­bled flake/rip­ple bar. En­joy!

Les­ley has just com­pleted study­ing Nu­tri­tion & Health at Edge Hill Univer­sity, she and hus­band Roberto own Roberto’s Ital­ian on South­port’s Ocean Plaza. For more of Les­ley’s Recipes go to: Face­book.com/rober­tossouth­port or www.rober­tosi­tal­ian. co.uk

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