You can't go wrong with this tipsy 10-minute tiramisu, perfect for when you need a dessert in double quick time.
Tiramisu is one of our favourite puddings but for days when you don't have time to make a large one from scratch and leave it to chill, this simple version is almost as satisfying. Make it in small glasses so you can see the layers showing through and each person gets their very own portion. If you don't have have glasses the right size, a china tea cup is a good substitute and will still look pretty. You can use decaf coffee if you're sensitive to caffeine, and swap the double cream for half fat crème fraîche if you want to cut the calorie count a bit.
- 2 tsp instant coffee granules
- 2 tbsp Marsala wine
- 50g dark chocolate chips
- 225g mascarpone cheese
- 4 tbsp Irish cream whiskey, such as Baileys
- 2 tbsp icing sugar
- 250ml double cream
- ½ tsp vanilla extract
- 8 sponge finger biscuits, each broken into three pieces
- 1 tsp cocoa powder, to serve
- Put the coffee and 100ml/3½floz water in a shallow bowl and mix until dissolved, then stir in the Marsala wine and set aside. Put the chocolate chips in a food processor and pulse until finely chopped.
- Put the mascarpone, Irish cream and icing sugar in a large bowl and beat, using an electric mixer, for 1 minute until combined. Put the cream and vanilla extract in another bowl and whip until soft peaks form (no need to clean the beaters first), then fold it into the mascarpone mixture.
- Dip half of the biscuit pieces in the coffee mixture and transfer them to the base of four glasses or bowls. Spoon half of the chocolate, then half of the mascarpone mixture, over the biscuits. Dip the remaining biscuit pieces in the coffee and layer again with the remaining chocolate and mascarpone. Serve dusted with the cocoa powder.
Top tip for making tipsy 10-minute tiramisu
To give this pudding a lovely creamy kick we've added a tipple of Bailey's Irish Cream, but if you prefer to go booze-free you can use a non-alcoholic version, or swap it for a dash of coffee syrup in vanilla, hazelnut or caramel flavour. Monin do a good selection, usually in the coffee aisle at supermarkets. Leave out out the masala wine as well.
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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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