You guys seem to like the sweet stuff, so today I am going to indulge you with a delicious dessert to get you through hump day!
We have been absolutely overdosing on this tiramisu at the Fig & Cherry household recently because I have had to make it three times. Not that we’re complaining (even though our tight jeans are).
The first time I made it there was far too much cream filling and it turned into a big sloppy mess. Albeit, a DELICIOUS sloppy mess. We still ate it and enjoyed it immensely. But it just wasn’t right to serve to you, dear readers (or the lovely peeps at Vitasoy, who were paying me to create it).
After a little bit of tweaking, and with much less overzealous use of cream, we came to a happy medium of biscuit and filling. Who would have thought you could actually have too much cream? Not me. That’s for sure.
Oh yes! I forgot to explain… there’s no booze! Traditional italian tiramisu features marsala wine, but I’ve left it out and added a little bit of grated chocolate inbetween each layer instead for a yummy twist.
The bitter chocolate is a great match with the strong coffee, which in turn is mellowed out a bit with a good dose of soy milk so that the coffee flavour is not too overpowering (one of my pet hates of tiramisu).
See what I have done there in the picture above? I’ve shown you a little trick. The trick to being able to serve tiramisu in fancy neat slices. All you have to do is have LOTS of overhang of greaseproof paper. Then you simply lift it out of the loaf tin, and it practically serves itself.
In fact, you could serve it at the table just like that and let people cut slices to the thickness they desire. Some might call that laziness. I call it smart. Time saving AND you don’t have to worry about plating up. Pour me another glass of wine please.
The side view is drool worthy. Work it girl. I mean, tiramisu.
I hope my Italian readers will forgive me for deviating from the original recipe (I’m looking at you Schipiliti sisters!) – and including soy milk of all things! But I’m telling you, this version is lovely. The coffee, the chocolate, the soy milk, the mascarpone and of course the delicious savoiardi – they all combine to make a luscious prepare-ahead dessert worthy of a dinner party.
Or, more simply, a dessert for your beloved family. As they say in Italy, ‘buon appetito!’.
Have you ever made tiramisu? How did you serve it?
Chocolate virgin tiramisu
- 125ml (1/2 cup) strong black coffee
- 125ml (1/2 cup) Vita Cafe or Vitasoy Soy Milky (or regular cows milk, if you prefer)
- 2 egg yolks
- 70g (1/3 cup) caster sugar
- 250g (1 cup) mascarpone
- 180ml (3/4 cup) double thick cream (the one that says for dolloping)
- 18 savoiardi (Italian sponge biscuits)
- 50g dark chocolate, grated*
1. Line a loaf tin with greaseproof paper, allowing overhang so that you can lift the entire dessert out in one go at the end.
2. Pour the coffee and soy milk in to a bowl and stir. Set aside.
3. In another bowl, whisk together the egg yolks and sugar until thick and pale. Add the mascarpone and thick cream and gently fold together with a large metal spoon. Set aside.
4. Quickly dip a biscuit into the coffee mixture and place at the bottom of the loaf tin. Repeat with 5 more to line the bottom of the tin with six biscuits. Spoon over one third of the cream mixture and sprinkle with a little grated chocolate. Repeat two more times making sure to finish with the cream mixture and chocolate on top.
5. Chill in the fridge for at least 4 hours or overnight. Lift out of the tin, using the greaseproof paper. Allow to sit at room temperature for 10 minutes to allow the cream to soften slightly. Then slice thickly and serve.
*I used Lindt 70% chocolate as the dark bitterness was a great match with the strong coffee, but feel free to use your favourite brand.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.
Looking more chocolate recipes? Check these out: