Saturday, August 4, 2012

Tiramisu

The only slow thing about this tiramisu is waiting on the coffee to go cold. I made the coffee in the jug and went off to the pictures. When I got home I put desert together and by the time dinner was ready. The tiramisu was all ready to go.


250ml cold strong black coffee
2 tbsp brandy
1egg yoke
250g mascarpone cheese
200ml cream.
1tbsp caster sugar.
1tbsp vanilla extract.
12-15 boudoir biscuits.
Some finely chopped dark chocolate or cocoa powder to finish off

6-8 small glasses or 4 large ones

Add the brandy to the coffee.
Put the egg yoke into a bowl and beat it. Add the sugar, vanilla extract, macarpone and cream and whist until you have a lovely smooth creamy mixture.
Break the boudoir  biscuits into 3 or 4 pieces and dip into the coffee. You want the biscuit to soak up the coffee but not fall apart
Put some biscuit in the end of the glass, add a layer of the cream mixture. another layer of biscuit .
Work in layers until you end with a cream layer.

Place in the fridge.
This is ready to eat in an hour or will keep for 24 hours.

Sprinkle with chocolate or cocoa powder before serving.

Note : If you don't want to give children brandy just pour some of the coffee into a separate bowl and work from there. I mark the glass by putting an elastic band around it.

Enjoy

6 comments:

  1. Yummy! And I love the idea of using an elastic band to mark the glass, I can see me using that often. Thank you

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  2. Elastic bands are a very useful kitchen tool. I would be lost without them.

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  3. Hi there! Thanks for popping over and for joining in the swap. Love your recipes, that ice cream roll has my name written all over it!
    BH x

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  4. Very nice, thanks for sharing.

    Vico @ sewa mobil

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  5. Hello Cookie Jar
    I would like to introduce myself - I'm Ellie, your partner for the Cosy Autumn swap by Blueberry Heart. I am really excited about the swap as I have never taken part in one before.
    We have quite a few hobbies/likes in common which should make the swap even better. Any ideas on the best way to send you my details and receive yours without sharing them with the whole world, which I'm not sure we want to do. What do you think?
    Best wishes
    Ellie

    ReplyDelete
  6. Hello again, Cookie Jar
    I have overcome the contact issue by adding my email info to my profile, so you'll be able to contact me that way. Looking forward to hearing from you.
    Best wishes
    Ellie

    ReplyDelete