Silky, del­i­cate and , tiramisu is one of life’s sim­ple

donna hay - - SWEET - TIRAMISU -

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

whipped mas­car­pone

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.

tiramisu cheese­cakes

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.

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