How to make Tiramisu Crown:
Quantities |
Ingredients |
| 10ml (2 tsps) |
gelatine |
| 50g (2oz) |
caster sugar |
| 40ml (2 Tbs) |
instant coffee |
| 100ml (5 Tbs) |
Tia Maria or coffee liqueur |
| 200g (7oz) |
sponge fingers |
| 7-8 |
Cadbury Flake from the 99 pack |
| 200g (7oz) |
Cadbury Bournville chocolate |
| Two, 250 cartons |
Mascarpone cheese, or firm cream cheese |
| 284ml (½pint) |
double cream |
| 40ml (2 Tbs) |
Cadbury cocoa |
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Method
You will need a 20cm (8 inch) round, loose based cake tin.
Dissolve gelatine in a little hot water. Mix sugar and coffee with 2 tablespoons boiling water, then mix into the clear gelatine with 2 tablespoons of liqueur. Dip sponge fingers into remaining liqueur then use them to closely line the base and sides of the tin, with the odd Flake evenly spaced round the edge between the fingers. Melt the chocolate carefully. Whisk cheese and coffee mixture together, then whisk in the cream and cooled chocolate, continuing to whisk until mixture thickens; spoon into the tin. Refrigerate overnight until set. Sprinkle generously with cocoa then ease out of the tin and serve on an attractive plate with a decoration in the centre. Tie a ribbon round the dessert if you wish. Serve in slices.
Any Other Information Serves 8-10
Thanks to
Kiri Godfrey from the United Kingdom for submitting this Tiramisu Crown recipe.
Added on
16 January 2008.
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