Romantic Tiramisu

 

Romantic Tiramisu

“A delicious and boozy dessert, best shared between two!”

 

Ingredients:

4 oz Cream Cheese, like Philadelphia

4 oz Mascarpone Cream

4 fl. oz (284 mls) Double Cream

2 eggs, separated to whites and yolks

1 sheet of gelatine, pre-soaked in cold water

1 large pack Savoiardi Biscuits (aka Ladyfinger biscuits), or sponge fingers

about 6 to 8 fl. oz. fresh strong filter coffee

4 oz Caster Sugar

Vanilla pod, scrape interior out with knife

2 teaspoons of Vanilla Essence

3 oz dark Bournville Cocoa

grated Plain Dark Chocolate to dust

3 tablespoons of Brandy – good quality

3 tablespoons of Tia Maria

 

Method:

  1. This dessert can be made as one large dessert or as separate individual desserts, which is my preference, as it looks better when presented to each guest in a separate glass.
  2. Beat the cream cheese, mascarpone, vanilla pod contents and 1 teaspoon of essence in a bowl until smooth.
  3. In small dish dissolve gelatine sheet in tablespoon of hot water.
  4. Whisk the egg yolks with 2 oz of caster sugar until creamy for a few minutes. Then add to cheese mixture, along with gelatine.
  5. Mix the mixture gently and add the double cream slowly.
  6. Take each biscuit and soak for a few seconds in the coffee (infused with Brandy and Tia Maria, of course!), then form one layer in your container(s), then dust with cocoa powder with sieve.
  7. Spoon or pour a layer of cheese mixture on this, and repeat the step until the layers reach the top of the dish.
  8. Dust with grated chocolate and chill until serving.

 

“This is a definite Valentine’s special dessert!”