Prep time 40 mins | Chilling Time 3 hours – overnight | Serves 6-8
Tiramisu is my ultimate guilty pleasure and I’m sharing my wickedly good recipe with you!
Sunday night’s episode of MasterChef was all about guilty pleasures. I’m so glad that Georgia picked the chocolate. As I’m sure you know I’m a horrible sweet-tooth and have no aversion to eating cake for breakfast and chocolate all day long. What really blew me away was Reynold’s amazing Forbidden Fruit dessert. To see a dish of this standard in week two of the competition just goes to show how incredible this season is going to be. I wanted to give the chocolate challenge a shot and I had promised a few of you my extra special Tiramisu recipe. So just for you I have it here today. It features delicious Australian organic coffee*, savoiardi sponge fingers, and a creamy filling spiked with everyone’s favourites – rum and Kahlua. Who could resist? The best thing about this recipe is that you can make it advanced and keep in the fridge to chill so it’s perfect for surprise guests or a dinner party.
Now I understand that there are a lot of ingredients on this list but if you are able to I highly recommend making the optional chocolate ganache layer. It’s absolutely delicious. We are making a guilty pleasure after all. Let’s cook!
What The Food? Tiramisu roughly translates to ‘pick me up’ or ‘turn me on’ and the strong coffee will certainly do the trick in this recipe.
- 500g room temperature cream cheese
- ½ cup sifted pure icing sugar
- 2 tbsp Marsala or other dessert wine
- 2 tbsp orange juice
- 1 tsp vanilla bean paste or extract
- 200g dark chocolate, chopped (optional)
- ½ cup thickened cream (optional)
- 2 shots freshly brewed Sacred Grounds Sacred Blend*
- 2 tbsp rum
- 2 tbsp Kahlua
- 2 tbsp Sacred Grounds Drinking Chocolate*
- 10 thick sponge finger biscuits
Make the filling. Place the cream cheese, icing sugar, Marsala (or other dessert wine), orange juice and vanilla bean paste into mixing bowl and beat using a wooden spoon until smooth and creamy. You can also use electric beaters for this step.
Make the ganache (optional). If you’re feeling extra indulgent make this optional ganache to sandwich between the layers. It’s so easy. Place the chocolate and cream in a microwave safe glass or china bowl. Microwave on high for 30 seconds and stir. Repeat this process until you have a smooth ganache. Transfer to another bowl then place in the fridge until cool but still runny.
Make the coffee mix. Brew the Sacred Ground Sacred Blend* according to the packet directions. Add 250ml boiling water to the 2 shots of espresso. Allow to cool completely before adding the rum, Kahlua and Sacred Grounds Drinking Chocolate*.
Assemble the tiramisu. Pour one-third of the cream cheese mixture into the base of a 10x10x20cm dish, cake tin or plastic container. Dip a sponge finger biscuit into the coffee mixture and turn to coat, draining off the excess liquid. Place on one end of the container and repeat with another 4 biscuits to form a layer. If using, spread half of the ganache onto the sponge fingers. Repeat cream cheese and biscuit layers. Finish with a layer of cream cheese and remaining chocolate. Cover with cling wrap and place into the fridge to chill overnight. Prior to serving, remove tiramisu from fridge and just with extra Sacred Grounds Drinking Chocolate*. Serve.
- Using instant coffee? Simply add two tablespoons instant coffee to 250ml boiling water before adding the rum and Kahlua.
- Feeling generous? Feel free to adjust the amounts of liqueur according to your taste
- Stuck for time? This tiramisu can be served after three hours. Chill overnight for best results.
- Cooking with kids? Of course you can omit the alcohol.
*Sacred Grounds have kindly sponsored this post with their Sacred Blend Coffee Beans and Drinking Chocolate. Not only is their coffee delicious but it is entirely fair trade and organic, and roasted right here in Sydney. If you would like me to create a tasty recipe around your product or brand, free to get in touch at email@example.com.
Happy Cooking and Keep Smiling,