Elegant Tiramisu
Michelle Phetlhe | Tuesday June 14, 2022 06:00
Whether we are hosting or it is just for us, we love this decadent dessert. Depending on the occasion as well as who we are sharing it with, it might be a boozy Tiramisu. Traditionally, the alcohol used in this dessert is light rum, coffee liqueur, brandy, or cognac. A superb twist Chellzkitchen discovered instead of the aforementioned is using African Wild Caramel Cream.
This special dessert was created in the bakery of the restaurant. Over time, people have continued to make Tiramisu and develop their own techniques of making this delicious Italian dessert, as have we. Our version of this scrumptious dessert is the cheat version, for the mere fact that we make none of the ingredients from scratch. Everything is off the shelf for convenience, the cream that is used instead of custard from scratch and the lady finger biscuits instead of a baked sponge. I love cooking more than I do making dessert, which is why I naturally offer you so many baking hacks. Same amount of goodness with less skill set needed and less time to prepare.
Tiramisu is best served cold, and when paired up with a cup of coffee or espresso, you have hit the jackpot. That’s if you have made your tiramisu all ages appropriate, and opted to leave the African Wild Caramel Cream out.
If you change your mind and are suddenly in the mood for some #UntamedElegance, add 2 shots to your cuppa coffee and enjoy the combination. Nothing says “pick me up” more than a delicious Tiramisu to end a meal. Now that you have the idea of how to make your Tiramisu, go ahead and try it out in your own kitchen.
INGREDIENTS
3 tsp instant coffee granules
3 tbsp Wild African Caramel Cream
250g tub mascarpone
250g cream
1 tsp vanilla extract
4-6 sponge fingers
1 tbsp cocoa powder
INSTRUCTIONS
Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside. Make the cream layer by beating the mascarpone, cream and vanilla extract with an electric whisk until thick and smooth.
Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. This step is very important, the first time I made this dessert I soaked the fingers and it ended in tears. Basically the excess liquid caused the dessert not to set. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 2 hours before serving.