Sunday, May 5, 2013


If there is one thing I cannot get enough of, it is Tiramisu. I love coffee and sweet creaminess so naturally I would. But sometimes it all just tastes like mush. If the sponge gets too soaked or the cream is too runny, the whole thing is becomes too much of a slop. So I decided it needed a crunch factor to balance out all the soft creaminess...enter maltesers.

 I added a sprinkling of maltesers on each layer of mascarpone cream so you should get a crunch with every bite. It worked really well, the maltesers added the crunch and a little chocolate without overpowering or taking away from the deliciousness of the tiramisu.

I made this in a cheesecake tin (the one with the removable sides) and was so relieved when it held its shape. Sometimes the cream is just a bit too soft and doesn't set, but this one did well, I removed the sides and it stayed put. I decorated the top with some sweetened whipped cream pipped into little swirls all over. Finish with a sprinkle of cocoa and your done!


Recipe adapted from

What you will need

1 packet sponge finger biscuits
1 cup of strong black coffee
30ml coffee liqueur (optional)
3 egg yolks
6 tbsp caster sugar
250g mascarpone cheese
300ml cream, lightly whipped
1 bag of maltesers

Extra 300ml cream + 1tbsp sugar
Cocoa to dust

What you will need to do

Place egg yolks and sugar in a heatproof bowl and place over a saucepan of lightly simmering water. Whisk until thick and increased in size. Take off the heat and fold in mascarpone cheese and cream.

Prepare a cheesecake tin by lining the bottom and sides with grease proof paper. In a shallow bowl mix the coffee and liqueur. Dip a sponge finger into the coffee and then place on the bottom of the prepared tin. Repeat with enough sponge fingers to line the whole bottom of the tin. Spread half of the mascarpone cream mix on top of the sponge. Sprinkle half of the maltesers over the cream. Repeat another layer of the sponge fingers then cream and then maltesers. Tap the side of the tin to help the cream fill any gaps.

Whisk the extra cream and sugar together until thick enough to hold its shape. Fill a piping bag fitted with a star tip with the cream and pipe stars all over the top. Dust with cocoa. Place in the fridge to set for a couple of hours. Once set, remove the side of the tin and peel back the paper to serve.

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