Tiramisu “Cake” Stacks

Women's Weekly (Malaysia) - - Food Ideas -

PREP 20 mins + chill­ing COOK 10 mins MAKES 9

1 cup milk

• 1 tsp vanilla bean paste

• 2 egg yolks

• 1½ tbsp corn­flour

•1½ tbsp caster sugar

• 200g milk choco­late, chopped

• 250g mas­car­pone

• 250g choco­late bis­cuits

• 2 tb­sps cof­fee li­quer

• 3 x 50g Snick­ers, finely sliced

• Co­coa, to dust

In a saucepan, heat milk and vanilla un­til just boil­ing. Set aside. In a bowl, whisk yolks and corn­flour to­gether un­til smooth. Whisk in sugar un­til thick and pale. Pour into a clean saucepan. Heat on low 3-4 mins, stir­ring, un­til mix­ture thick­ens. Sim­mer 3 mins. Pour into a bowl. Stir in choco­late. Set aside 30 mins. In a large bowl, stir mas­car­pone un­til smooth. Whisk through cooled cus­tard mix­ture. Line a tray with bak­ing pa­per. Ar­range 9 bis­cuits on tray. Brush each with a lit­tle cof­fee liqueur, dol­lop with 1 tsp of mas­car­pone mix­ture and press in one piece of sliced Snick­ers. Top with an­other biscuit, mas­car­pone and Snick­ers, then top with re­main­ing bis­cuits. Trans­fer leftover mas­car­pone mix­ture to a pip­ing bag fit­ted with a fluted noz­zle. Pipe onto tops of stacks. Chill 6 hours un­til bis­cuits soften. Serve topped with ex­tra sliced Snick­ers and dusted with co­coa.

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