The_Australian_Women_Weekly_Food_Issue_21_2016

AWW FOOD • ISSUE TWENTY-ONE

Step By Step

MAKING THE TOFFEE
To dissolve any sugar left on the side of the pan
while making the toffee, brush down the side
of the pan with a pastry brush dipped in water.

FINISHING TOUCHES

Spread the ice−cream over the biscuits in the

pan, before dipping the remaining biscuits in

coffee mixture and placing over the ice−cream.

MAKING THE ICE-CREAM

Fold the mascarpone into the cream and icing

sugar mixture, then fold in the praline crumbs

and ¼ cup (60ml) of the coffee mixture.

DIPPING THE BISCUITS
Dip six sponge finger biscuits, one by one,
into remaining coffee mixture, then place them
on the base of the prepared loaf pan to cover.

120

COOK’S

NOTES

SUITABLE TO FREEZE

Not suitable to

microwave. Keep the

reserved praline pieces

in an airtight container

at room temperature

while the tiramisu

is in the freezer. Do

not refrigerate or the

praline will liquidise.

DID YOU KNOW?

There’s a lot of

confusion about whether

mascarpone is a cheese

or a thick cream. It is,

in fact, a fresh

triple-cream cheese

that originated in

Italy’s Lombardy region.

Mascarpone probably

fi rst became known to

us when tiramisu

• which means “pick-
  me-up” – was the
  dessert du jour in
  the mid-1980s.
  And today, it’s as
  popular as ever.