Silky, delicate and , tiramisu is one of life’s simple
chocolate tiramisu pie
250g store-bought plain chocolate biscuits 100g unsalted butter, chopped and melted 600g dark chocolate, chopped ½ cup (125ml) strong espresso coffee 1¼ cups (310ml) single (pouring) cream dutch cocoa, for dusting
1½ cups (375ml) single (pouring) cream ¾ cup (180g) mascarpone Place the biscuits and butter in a food processor and process until finely crushed. Press into the base and sides of a 25cm (1.5-litre-capacity) oval dish. Refrigerate for 10 minutes or until firm.
Clean the food processor, add the chocolate and pulse until finely chopped. Place the coffee and cream in a small saucepan over high heat and bring to just below the boil. Remove from the heat, add the chocolate and stand for 5 minutes. Stir until melted and smooth. Pour into the dish and refrigerate for 3–4 hours or until set.
To make the whipped mascarpone, place the cream and mascarpone in a large bowl and whisk until soft peaks form. Place the mascarpone mixture in a piping bag fitted with a 1.5cm round nozzle. Pipe the mascarpone mixture on top of the chocolate ganache filling and dust with the cocoa to serve. Serves 10–12.
2½ teaspoons powdered gelatine ¼ cup (60ml) hot strong espresso coffee,
plus ¼ cup (60ml) extra 500g cream cheese, softened 1 cup (220g) caster (superfine) sugar 3 cups (750ml) single (pouring) cream 54 mini sponge finger biscuits 1 cup (240g) sour cream 2 tablespoons icing (confectioner’s) sugar, sifted ½ cup (125ml) maple syrup dutch cocoa, for dusting Line 6 lightly greased 7.5cm x 4cm deep pastry rings+ with non-stick baking paper, leaving a 2cm overhang at the top. Place on a baking tray lined with non-stick baking paper. Set aside.
Place the gelatine and espresso in a small bowl, mix to combine and set aside for 5 minutes or until the gelatine is completely dissolved. Place the cream cheese and sugar in the bowl of an electric mixer and whisk for 3–4 minutes or until smooth. Add the gelatine mixture and 1 cup (250ml) of the single cream and whisk for 1 minute or until the mixture is thickened. Divide the cheesecake mixture between the prepared tins, smooth the tops and place in the refrigerator for 1–2 hours or until set.
Remove from the tins and press the sponge finger biscuits onto the side of each cheesecake. Place the sour cream, icing sugar and remaining single cream in a bowl and whisk until soft peaks form. Place the maple syrup and extra espresso in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until reduced and syrupy. Spoon the cream mixture and coffee syrup over the cheesecakes and dust with cocoa to serve. Makes 6. + Pastry rings are available from kitchenware stores. You can also use crumpet rings, which are available from kitchenware stores and selected supermarkets.