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Tiramisu


I love to share recipes that are most of the time gluten free and vegan. This way everyone can enjoy them, and also, it's the way I like to eat a majority of the time. This tiramasu recipe is none of those things! Sorry. But it was one I've been wanting to share - my traditional family recipe passed down from my Italian family.


This is certainly not an everyday food. Not for me at least. It's typically thought of as party fare, but I love to use this kind of dish as a delicious desert as a reward after doing something particularly difficult. Perhaps you endured a hard week at work, made some tough changes in your life, or you saw a spiritual therapist for an energy healing. It's important to take care of yourself during times of hardship. Special foods made with love are good for that.


I hope you enjoy this dish as much as I do!

 

Layers of coffee & rum soaked sponge fingers sprinkled with cacao

INGREDIENTS:


Cream

  • 120g of sugar

  • 500 grams mascarpone or Philadelphia cheese

  • 5 eggs, separated

  • 1 tspn vanilla essence

Biscuits

  • 2 packets of sponge fingers

  • 2 cups of cold black coffee

  • 2 tblspns rum (or other yummy alcohol)

  • 1 tblspn sugar

Assemly and topping

  • Shaved cacao

  • Shaved cacoa






METHOD:

Cream

Another layer of the smooth egg & mascarpone cream

Beat sugar and the egg yolk until creamy. Add mascarpone cheese and beat again until creamy. Stir in vanilla.


Whip egg whites until they peak. Fold this into the cream mixture. Set aside.


Biscuits

Mix cold coffee with rum (or alcohol of choice) and sugar. For a sweeter flavour you can add a favoured coffee.

Dunk each biscuits into the coffee mixture really quickly. Make sure not to over soak or they will become too soggy.


Assembly


In a deep casserole dish or clear glass tiramasu bowl, make a layer of soaked sponge fingers and cover with a layer of cream and a sprinkling of shaved cacao.


Repeat with another layer of biscuits followed by the remaining cream.


Cover top with a sprinkling of the cacoa and piles of shaved chocolate.

Pop in the fridge to cool and set until you're ready to devour.

All topped with more cacoa and shaved chocolate

 

With love and blessings,


The Enchantress













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