Serves 6-8
Prep time: 15-20 mins | Chill time: 30-60 mins
This dairy tiramisu is sweet and decadent but so, so easy to make and sure to be a huge hit with family and friends of all ages!
This recipe was featured as part of our recent ‘Flavours of Italy’ collaboration with Valour Lifestyle*(@valour_lifestyle), and is a great way to follow our Tuna Steaks with Lemon Gremolata or our Meat-free Lasagne al Forno. It’s also perfect for Shavuot.
This classic Italian dessert only takes less than 20 minutes to whip together, and packs a boozy brandy and coffee punch, balanced with sweet, creamy condensed milk and chocolate. For a summery, kid-friendly alcohol-free and caffeine-free alternative, you can swap out the coffee and brandy for orange juice.
*Valour Lifestyle is a fashion and lifestyle magazine aimed at Orthodox Jewish women and available worldwide.
Ingredients
- 500g Marscapone or full-fat Cream Cheese
- 1 can (397g) Condensed Milk
- 150ml (5 fl oz) cold strong black coffee
- 50ml (approx 3 tbsp) Brandy or Marsala Wine
- 100g (4oz) Savoiardi sponge fingers (ladyfingers) – alternatively swap for madeleines or vanilla sponge.
- 20g Cocoa Powder
- 50g grated Milk or Dark Chocolate
Method
- In a mixing bowl, beat together the condensed milk with the marscapone or cream cheese.
- In a shallow bowl, mix together the coffee and brandy (or marsala wine)
- One at a time, dip your sponge fingers into the coffee-wine mixture for a few seconds, allowing slight absorbtion but taking care not to make the biscuits too soggy. Place into a trifle dish or serving dish.
N.B. If using sponge cake or madeleines, you will need to take extra care not to soak the sponge. You may wish to layer the sponge in the dish, then spoon over a little of the coffee-wine mixture. - Once you have a complete layer of sponge fingers (or sponge), spoon over a thick layer (up to half) of the creamy condensed milk and marscapone mixture.
- Dust with a generous layer of cocoa and grated chocolate.
- Repeat steps 3-5 as required. Chill for at least 30 mins and keep refrigerated until ready to serve.
(Image Credit: Chaya Masteran Photography)
