Saw this on the Morning Show - think I'll give it a whirl for a quick dessert!
Weekday mornings 9:00am
The Morning Show
Tiramisu recipe
Tiramisu (pick me up)
By Kate Gibbs and Louise Fulton Keats
This Italian-style dessert, which literally translates as pick-me-up, is completely luxurious and has the added benefit of being baking free. We’ve done a sneaky modern twist on the classic, making it less naughty but just as divine. We’ve omitted the traditional liqueur and egg yolks, cut down the sugar, and radically cut the fat by using Philadelphia Cream for Desserts instead of the full fat normal cream. The result is something light and seemingly decadent, which is simple to make.
1 cup strong espresso
1 tbsp caster sugar
250g sponge fingers
200g Philadelphia Cream for Desserts
1 tsp vanilla paste or vanilla essence
2 tbsp cocoa
Combine the hot espresso with the sugar and place in a wide dish, stirring gently until the sugar dissolves. Dip half the sponge fingers one at a time into the coffee and line the bottom of a serving dish or four individual glasses. Meanwhile, in a mixing bowl, combine the mascarpone, Philadelphia Cream for Desserts and vanilla paste, beating well until thoroughly mixed. Spread half the mixture over the sponge fingers and dust lightly with half the cocoa. Dip with the remaining sponge fingers into the espresso and layer over the top of the cocoa. Repeat with the remaining Philadelphia Cream for Desserts mixture. Put into the fridge until ready to serve, and dust with the remaining cocoa at the last minute. Serves 4-6.
The Morning Show
Tiramisu recipe
Tiramisu (pick me up)
By Kate Gibbs and Louise Fulton Keats
This Italian-style dessert, which literally translates as pick-me-up, is completely luxurious and has the added benefit of being baking free. We’ve done a sneaky modern twist on the classic, making it less naughty but just as divine. We’ve omitted the traditional liqueur and egg yolks, cut down the sugar, and radically cut the fat by using Philadelphia Cream for Desserts instead of the full fat normal cream. The result is something light and seemingly decadent, which is simple to make.
1 cup strong espresso
1 tbsp caster sugar
250g sponge fingers
200g Philadelphia Cream for Desserts
1 tsp vanilla paste or vanilla essence
2 tbsp cocoa
Combine the hot espresso with the sugar and place in a wide dish, stirring gently until the sugar dissolves. Dip half the sponge fingers one at a time into the coffee and line the bottom of a serving dish or four individual glasses. Meanwhile, in a mixing bowl, combine the mascarpone, Philadelphia Cream for Desserts and vanilla paste, beating well until thoroughly mixed. Spread half the mixture over the sponge fingers and dust lightly with half the cocoa. Dip with the remaining sponge fingers into the espresso and layer over the top of the cocoa. Repeat with the remaining Philadelphia Cream for Desserts mixture. Put into the fridge until ready to serve, and dust with the remaining cocoa at the last minute. Serves 4-6.
