Tiramisù All props
stylist’s own. Panini All
props stylist’s own.
Prawns Tara Dennis tin
platter from David Jones.
All other props stylist’s
own. Stockists p175.12 savoiardi biscuits
500 gm (2 cups) mascarpone
200 gm crème fraîche
55 gm (¼ cup) dark muscovado
or dark brown sugar
Crushed amaretti,
Dutch-process cocoa
and chocolate shavings,
to serve
COFFEE SYRUP
50 gm dark muscovado or dark
brown sugar
200 ml espresso
80 ml (⅓ cup) Marsala
or brandy
1 tbsp Galliano or amaretto
Almond and muscovado tiramisù MAKES 4
These individual serves of tiramisù with a twist are ready
to eat straight away, but are also good a day or two later
when the flavours have melded.
1 For coffee syrup, stir sugar
and half the espresso in a small
saucepan over low heat until
sugar dissolves. Remove from
heat, add remaining ingredients
and refrigerate for 5 minutes
to cool a little.
2 Arrange savoiardi in a deep
tray, spoon coffee syrup over
them and leave until liquid is
absorbed (about 2 minutes).
3 Whisk mascarpone, crème
fraîche and sugar in an electric
mixer until soft peaks form.
Divide half the soaked savoiardi
among small serving bowls orglasses, breaking into smaller
pieces if necessary. Top with
a little whipped mascarpone
mixture and crushed amaretti
and dust with cocoa, then
repeat layering. Scatter with
extra crushed amaretti and
chocolate shavings to serve. ●GOURMET TRAVELLER 71Quick meals