My husband adores Tiramisu, but its so expensive to make because most recipes I have found use 500g or more of Mascarpone or Ricotta cheese, which in NZ typically costs about $10 before I even buy the other ingredients. This recipe uses half the amount of cheese, so I don't need a 'special occasion' as an excuse to make this fantastic dessert!
250g savoiardi fingers (don't use cake here, too soggy!)
2 cups strong coffee
4 tbsp Amaretto (Tia Maria or Kahlua work well too)
200g mascarpone cheese
200g vanilla custard, preferably stove-made, not tinned.
150g whipped cream
1 bar dark chocolate, finely chopped
2 tbsp cocoa powder/drinking chocolate
2 tsp instant coffee powder
A few coffee beans to garnish
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Directions Preparation:30min › Extra time:2hours chilling › Ready in:2hours30min
Add liqueur to coffee and stir well.
Whisk the mascarpone and custard together. If you have made the custard fresh, make sure it is fully chilled before mixing. Add the whipped cream and whisk well.
Use half of the fingers for the first layer. Lay the fingers in the bottom of a flat-bottomed square dish (mine is 8x8inches – 20x20cms) and drizzle the coffee over until the fingers are wet through. Spoon half the mascarpone mixture over the fingers and smooth out. Mix the cocoa powder and instant coffee powder together and sieve over the top.
To make the next layer, do not drizzle the coffee this time, instead dip each finger in coffee and lay them out, then top with the rest of the mascarpone mix and dust with cocoa/coffee powder.
Sprinkle the chopped dark chocolate over the top, and place the coffee beans. Chill for several hours to allow the custard/cheese to set well.