Tea Party Diva - Life & Craft

Tiramisu Buy From Art.com

You can never have too much coffee. Enjoy a coffee double fix, with a cup of coffee and this Easy Tiramisu Recipe.

Origins of Tiramisu
Tiramisu lovers can’t agree on the exact origin of the dessert. It is thought by many to hail from Treviso, near Venice, Italy.

The translation tira - misu is “pick me up” - giving someone a “lift” from low spirits.

Whatever the true origins and exact meanings, this Italian dessert is a winner. If you’re a coffee lover, it gives you a double fix - coffee and coffee liqueur. And what to have with it? A cup of coffee, of course.

Ingredients

• 2 unfilled sponge cakes
• 1/2 cup strong espresso coffee
• 1/4 cup coffee liqueur
• 300 ml double cream
• half cup (80g) icing sugar
• 750 g mascarpone cheese
• 500 g slivered almonds

Method

• Mix coffee liqueur and freshly made coffee in a heatproof bowl.
• Add icing sugar to the cream.
• Beat until soft but firm peaks form.
• Stir in mascarpone and half cup of the cooled coffee liquid.
• Split the cooled cakes in half so that you have 4 rounds.
• Place one round on a serving plate.
• Use a baster to spread a quarter of the coffee mixture over the round.
• Spread the mascarpone mix over the cake round.
• Place the next cake round on top.
• Repeat the coffee mix and mascarpone for each layer.
• Coat top and sides of cake with remaining mascarpone mix.
• Decorate with slivered almonds.

This really is a very easy tiramisu recipe.

Variations

• Leave out the icing sugar
• Fold in finely crushed nuts or chocolate flakes with the mascarpone
• Design your own variations with flavored coffees or instant coffee
• Try different types of liqueur in different quantities to suit your taste

Tiramisu Tips

• Save time by buying the basic sponge cakes. The coffee mix liquid moistens the cake right through. You don’t have to use your prize winning light sponge for this unless you’d like to.
• This can be made a day ahead. In fact , I’ve found that’s best. It gives the liquid a chance to soak right through. Keep it refrigerated in an airtight container.

Consider using a baster rather than a brush.
The same type you use for basting roast chickens is perfect for adding the coffee liquid to the cake rounds. I keep one especially for cakes and puddings. You can buy a baster here.

Cakes, Coffee, Desserts, Tea Party Recipes