So, you’ve heard of tiramisu right? The delicious classic Italian dessert made with coffee, brandy and rum-soaked sponge fingers topped with creamy mascarpone. Well, this is the same trifle-style dessert but my version is made with Kahlua coffee liqueur instead. Totally yummy and always a party favourite, I made it for the lovely Jane Jefferies for her 70th birthday party. Many happy returns!
- 8 teaspoons of good quality instant coffee made up with 350ml hot water
- 200ml Kahlua coffee liqueur
- 260g trifle sponge fingers
- 1 tsp vanilla essence
- 2 free-range eggs
- 500g mascarpone
- 75g icing sugar
- 25g cocoa powder
- Optional: grated dark chocolate to decorate
To make…
- Mix the coffee and the Kahlua together.
- Using a shallow rectangular ceramic dish, make a snug layer of the sponge fingers – side up not flat.
- Separate the eggs. Mix the egg yolks and vanilla into the mascarpone with the icing sugar. Beat the egg whites until they form soft peaks and then fold them carefully into the mascarpone.
- Cover the coffee-soaked fingers with a thick, even layer of mascarpone. Dust with cocoa powder and chill, preferably overnight, or for at least 6 hours before serving.
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