A rich, coffee and boozy tiramisu will always be greeted with joy and eagerness. It’s one of those desserts that has never gone out of fashion and there’s a good reason for that. It’s so easy to make. It’s a no bake recipe. It’s actually better made ahead of when needed and then it also lasts well in the fridge for a few days. It’s a host of ticks for a great dessert!
You can of course keep it alcohol free and simply sub more coffee in place of your chosen tipple. I go with brandy as I always have it in the house but Kahlua works really well too and brings out the coffee flavour even more. I would stick with espresso coffee for the sponge fingers as you do need that strong coffee taste in the dessert.
This recipe will happily feed 8 – 12 people depending on portion size. I used a 20cm x 20cm dish.
I would recommend you leave the mascarpone out at room temperature for at least 30 – 45 mins before using. I also like to give it a stir to soften it before adding to the whipped cream.
Ingredients:
- 350g Double Cream
- 225g Mascarpone Cheese
- 65g Caster Sugar
- 1 tsp Vanilla Extract
- 350g Espresso Coffee, cold
- 45g Brandy or Kahlua
- 2 packs of Gluten Free Sponge Fingers
- Cocoa Powder to dust (just before serving)
Above are basically what you need. I got the Gluten Free Sponge Fingers from the Coeliac of Ireland Shop in Clondalkin. They do a postal service too. I’ve also been told that Little Italy in Dublin also sell them.
In a large bowl, beat the double cream for a few minutes until it starts to get a little stiff and then slowly add the caster sugar and vanilla extract. Beat on high until the mixture is stiff and holds itself well.
As I mentioned before, give the mascarpone a good stir to loosen it and then add it into the whipped cream mixture. Fold it in until everything is completely combined. Set aside.
Put the cooled espresso coffee and brandy into a large enough dish. Dip the sponge fingers into the coffee liquid for literally just a second or two and lay them into your prepared dish. Please don’t be tempted to leave the sponge fingers in the coffee mixture or you will end up with mush! Repeat until you have covered the bottom layer of the dish with sponge fingers. Add half of the cream and mascarpone mixture on top and smooth out to the edges.
Repeat with a second layer of sponge fingers dipped in the coffee mixture until you have a full second layer. Break the fingers up if needed to fill it any gaps. Finish with the remaining half of the creamy mixture and smooth out. Cover and leave in the fridge till ready to serve. You can make this up to 2 days in advance of needing it so it’s a great get ahead dessert.
When you’re ready to serve the Tiramisu, using a fine sieve, lightly dust all over the top with the cocoa powder. If it’s for a very special occasion, you could use a pretty stencil which will give a great visual finish. Serve and enjoy!
Always with love
Soraya x