WHITE CHOCO­LATE TIRAMISU CAKE

Woman’s Day (Australia) - - Food To Love -

SERVES 6-8 PREP 20 MINS + CHILLING

✦ 1 tbsp in­stant cof­fee

✦ 2 tbsp boil­ing wa­ter

✦ 1 cup wa­ter

✦ ½ cup marsala

✦ 60g white choco­late, melted

✦ 250g mas­car­pone

✦ 300ml thick­ened cream

✦ 12 sponge fin­ger bis­cuits

✦ 250g straw­ber­ries, hulled, sliced, quar­tered

✦ ic­ing sugar, to serve

1 Line a deep 18cm spring­form cake pan with plas­tic wrap.

2 In a jug, dis­solve cof­fee in boil­ing wa­ter. Blend in wa­ter and marsala. Trans­fer to a shal­low plate and al­low to cool.

3 In a bowl, whisk warm choco­late and ¼ cup mas­car­pone to­gether un­til smooth. Grad­u­ally blend in re­main­ing mas­car­pone. In a bowl, beat cream un­til soft peaks form. Gen­tly fold through mas­car­pone mix­ture.

4 Dip sponge fin­gers into cof­fee mix­ture to coat. Use to line base of pre­pared pan, cut­ting to fit.

5 Spread half the mas­car­pone mix­ture over base, smooth­ing the top. Cover with a sin­gle layer of straw­ber­ries. Re­peat lay­ers, fin­ish­ing with mas­car­pone mix­ture. Chill 1 hour.

6 When ready to serve, re­lease from pan and re­move plas­tic wrap. Serve topped with re­main­ing straw­ber­ries and dust­ing of ic­ing sugar.

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