There is one dessert that no-one would say no to. In fact, in the numerous times this has been made there hasn’t been a soul who has said no thank you.
Must be made the day before to allow the flavours to develop and the cake itself to set in order to hold it’s shape.
Silky smooth, made with Kahlua rather than Tia Maria.
Ingredients
400g Mascarpone Cream
750g Thickened Cream
2 shots espresso coffee
1/2 teaspoon instant coffee
1 cup cold water
1/4 cup Kahlua
1/4 tspn vanilla bean paste
1 teaspoon gelatine
1/4 cup warm water
Pure cocoa powder dusting
1 packet savoiardi biscuits
Base
250g chocolate biscuits
125g melted butter
1/2 teaspoon instant coffee
Method
Line the base and sides of a deep round cake tin ( with removable base) with greaseproof paper.
Finely crush biscuits and instant coffee.
Mix melted butter into the biscuits and press firmly onto base of tin.
Place in freezer for 10 minutes.
Dessolve the gelatine into warm water.
Whip the mascarpone cream and also whip the cream until thick and fluffy. Beat the two creams together, add vanilla half the kahlua and the gelatine mixture.
Pour half the cream mixture over biscuit base.
Mix together remaining kahlua cold water and coffees.
Dip each savoiardi biscuit into the coffee wash.
Line the cake with dipped savoiardi biscuits.
Dust with cocoa
Pour remainder of cream over the top .
Place in freezer overnight
When ready to serve the next day, remove from cake tin and dust surface with cocoa.
Cut through cake with a clean warm knife to make clean slices.
My favorite birthday treat! I’ve never made it myself though, it has always seemed intimidating to get that just-right fluffy texture.
You could always make in smaller portions. There is another recipe on the blog where it is served in coffee cups. It is easier to manage this way.
Oooh yum! I love that you incorporated Kahlua!
The after taste is much smoother
Looks amazing. You’ve definitely taken traditional Tiramisu to a higher level! 🙂
Looks yummy
Mouth watering!
Awesome ! Love the beautiful texture !!
Such a great idea! Bravo!!!
This cake is my all-time weakness! Love your version! We make it without eggs as well… must try with Kahlua!