Tuesday, July 15, 2008
20 sponge fingers
350 ml mascarpone cheese
250 ml double cream
1.5 cups of strong coffee
6 tbsp orange liquor (Cointreau)
6 tbsp orange juice
Rind from 1 orange
4 tbsp brown sugar
How to make Eggless tiramisu
Prepare the coffee and allow it to cool to room temperature. Add in the orange juice (5 tbsp) and orange liquor.
Lightly whipped the double cream until it thickens slightly (soft peaks is fine but no more) and add in the mascarpone, orange rind, brown sugar and about 1 tbsp of orange juice together with the pulp if you desire some texture/colour to the cream.
Mix well and place in the fridge while you prepare the sponge fingers. Dip them in the coffee mixture using two spoons and arrange neatly on your serving dish in one layer. Avoid soaking the sponge fingers as they will disintegrate when you attempt to lift them out of the coffee mix.
Pour a good amount of mascarpone cheese mix onto the sponge fingers and smooth out.
Repeat (3) and (4) until the serving dish is full (remember to end with a cheese layer).
Top off with shavings of chocolate and toasted almonds before placing in the fridge to sit for at least two hours. Overnight is best.
Serve cool and on its own.
For details, click here.