Tiramisu pick-me-up

Pudding-like desserts are my preferred type, and the combination of coffee and cream is a long-time favourite. I like my tiramisu quite wet – like a trifle – and very heavy on the coffee and boozy flavours.

Boozy tiramisu Credit: Alice Oehr

• serves

  8

• cook

  20 minutes

• difficulty

  Easy

This dessert can be assembled to your desired consistency, and the flavours can easily be adjusted to taste. I love Marsala wine in my tiramisu, but Cointreau or Frangelico liqueurs can be substituted. Grated orange zest in the cream is nice, and dark chocolate shavings between each layer are also a welcome addition.

My mum always uses a deep 22 x 23 cm rectangular dish for this, but I prefer a large bowl; so go with whatever suits you.

Ingredients

• 180 ml whipping cream
• 5 tbsp sugar
• 4 egg yolks
• 500 g mascarpone
• 500 ml espresso
• 6 tbsp Marsala wine or liqueur of choice
• 24 Savoiardi (ladyfinger) biscuits
• cocoa powder, to serve

Instructions

1. In a large mixing bowl, beat the heavy cream with one tablespoon of the sugar until it forms stiff peaks. In another bowl, whisk the egg yolks with the remaining sugar until creamy, then slowly incorporate the mascarpone. Add in the whipped cream and slowly mix until smooth. If you wish to add any orange zest to the cream, now’s the time.

2. Mix together the coffee and Marsala in a separate bowl. Briefly dip each biscuit in the coffee mixture, then arrange to cover the bottom of your chosen dish. Spread a layer of the cream mixture over the biscuits (add chocolate shavings here, if using), then start again with another layer of biscuits, then another layer of cream, etc. The number of layers will depend on the size of your dish – but make sure you end up topping it with a layer of cream!

3. To finish, dust with a fine layer of cocoa powder.

Recipe and illustrations from The Art of Cake by Alice Oehr, Published by Thames & Hudson Australia (RRP $24.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This dessert can be assembled to your desired consistency, and the flavours can easily be adjusted to taste. I love Marsala wine in my tiramisu, but Cointreau or Frangelico liqueurs can be substituted. Grated orange zest in the cream is nice, and dark chocolate shavings between each layer are also a welcome addition.

My mum always uses a deep 22 x 23 cm rectangular dish for this, but I prefer a large bowl; so go with whatever suits you.