Ingredients
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2 extra large Egg
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40 ml Caster Sugar
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125 g Mascarpone
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100 ml Kahlua Liqueur
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60 ml filter Coffee
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100 g Dark Chocolate
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200 g Boudoir Biscuits
Directions
This all-time favourite recipe is perfect for those pressed for time. My number 1 summer dessert.
Steps
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1
Done
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Wipe a terrine mould or standard loaf pan with a damp cloth and line the sides and base with clingfilm. |
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2
Done
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The Mascarpone CreamIn a medium bowl, beat together the egg yolks and castor sugar until pale and fluffy. Fold the mascarpone and dark chocolate bits into the egg yolk mixture. |
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3
Done
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Assembling the TiramisuMix together the Kahlúa liqueur and hot coffee in a bowl and set aside. Spread a 1 cm thick layer of mascarpone over the base of the mould or pan. Dip the biscuits into the Kahlúa mixture and arrange in a single layer over the mascarpone layer. Ensure the entire mascarpone layer is covered with biscuits. Repeat the process until the mould is filled to the top, ending with a layer of biscuits. Press down ever so slightly on the top layer and cover with clingfilm. |
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4
Done
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Refrigerate for 4 hours or until set. Remove from the fridge and gently pull one side of the clingfilm, it should come out of the mould with ease. Turn it out onto a decorative board. Dust with cocoa powder and top with fresh cherries. Slice at the table when ready to serve. |
