Tiramisu is a popular rich and creamy Italian dessert flavoured with coffee and liqueur. It’s made of sponge fingers that are dipped into coffee which has been flavoured with liqueur and layered with a delicious, creamy mascarpone mixture.
This tiramisu is made up-side-down and uses cream cheese instead of mascarpone to produce a firmer tiramisu. This allows the cake to be turned out, filled with fresh berries in the centre and sliced.
I have used the Mastrad Silicone Savarin Cake Pan for this gorgeous dessert.
Ingredients (Makes, 1 large tiramisu cake)
- 1 cup strong black coffee
- 1/4 cup Kahlua, Tia Maria or Marsala
- 500g cream cheese, softened at room temperature
- 1/3 cup caster sugar 2 egg yolks
- 200ml thickened cream
- 300g (15) sponge finger biscuits (savoiardi)
- 40g grated milk chocolate
- 2 punnets strawberries, halved
- 1 punnet blueberries
- 150g white chocolate, melted, to decorate
- 1 x Mastrad Silicone Savarin Cake Pan or similar
- Pour coffee and liqueur into a shallow, heat proof dish and set aside to cool.
- Beat cream cheese using an electric mixer until smooth.
- Add sugar and continue to beat for 1 minute.
- Add egg yolks and beat until well combined.
- Add cream and beat for a further minute or until smooth.
- Dip 5 biscuits into the coffee liqueur (do not soak) and arrange to cover the base of the pan.
- Pressing down slightly to shape.
- Cover biscuits with 1/2 the cream cheese mixture and sprinkle with half the grated chocolate.
- Repeat with 5 coffee liqueur biscuits, then remaining cream cheese, grated chocolate and finishing with the remaining biscuits.
- Cover with plastic wrap, lightly tap pan on the bench and top with a plate to compress.
- Refrigerate with plate on top, overnight or until firm and set.
- Remove from refrigerator and carefully invert cake onto a round serving platter.
- Fill centre of cake with berries and drizzle with melted white chocolate.
TIP: * Be patient when inverting the cake. Press slightly on silicone ring to assist in the process.