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Desserts & Baking

Easiest-ever tiramisu

By Abigail Donnelly
8
Easy
20 minutes

This free-form tiramisu is also egg-free which is great if the thought of raw egg gives you pause. Woolies’ long-life cream whips up beautifully, adding the lightness that would normally be supplied by the egg whites. Top with melted chocolate for a super decadent pud that’s as easy to make as any old fridge cake!

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Ingredients

Method
  • 1 cup strong coffee
  • 4 T rum or sherry (optional)
  • 1 x 200 g packet Boudoir biscuits
  • 250 g mascarpone
  • 250 g Woolworths crème fraîche
  • 3 T caster sugar
  • 2 t vanilla paste
  • 250 ml Woolworths long-life whipping cream, chilled and whipped
  • 150 g 48% chocolate drops , melted
  • 1 T cocoa powder

Method

Ingredients

1. Mix the coffee and rum or sherry if using.

2. Dip each biscuit into the coffee mixture and pile onto a platter.

3. Beat together the mascarpone, crème fraîche, sugar and vanilla until smooth. Fold in the cream.

4. Spoon the mixture onto and spoon over the melted chocolate. Dust with cocoa just before serving.

Find more Italian recipes here. 

Videography: Romy Wilson 
Photography: Shavan Rahim
Food assistant: Lerato Motau
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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