Five Minute Tiramisu
I love tiramisu. Patrick hates coffee, though, so I don’t make it very often. To me, it’s the perfect dessert – creamy, biscuit-ey and not too sweet; a great complement to a hearty meal. It’s also incredibly easy to do, and do well – just make sure your ingredients are top-notch.
Sometimes, I have to admit, I do not have top-notch ingredients in my cupboard. Sometimes, the only quality ingredient that goes into my tiramisu is the mascarpone cheese. And guess what? It’s still delicious.
Ireland’s grocery stores may sometimes lack some of the selection I’m used to in Canadian shops, but they also have quite a few ingredients that you won’t easily find in Canada. I’m so pleased to be able to buy a jar of duck or goose fat to keep in my fridge, for example (you just never know when you’re going to need it). And while, in some parts of Canada you can easily find amaretti biscuits and sponge fingers, you can’t where I’m from. So it’s nice to be able to have some sponge fingers on hand for when the tiramisu craving strikes.
This isn’t the most authentic recipe in the world in that I don’t use any eggs. It’s close enough, though, that it satisfies any tiramisu craving that may strike – and since it takes five minutes to make, you can literally make it when the craving strikes, day or night, assuming you have the right ingredients in your fridge and pantry.
Five Minute Tiramisu
Lady’s Fingers (sponge fingers), homemade or store-bought
500 g good quality mascarpone cheese
1 tsp vanilla
3/4 cup sifted confectioner’s (icing) sugar
1 cup hot instant coffee (1 Tbsp coffee granules to 1 cup boiling water, it needs to be strong!)
Splash of alcohol (I use amaretto but it can be anything you like)
Good quality dark or milk chocolate, for grating
- In a medium sized casserole dish, crumble the sponge fingers by hand. They don’t need to be finely ground; I like ’em chunky. Layer the crumbled fingers evenly on the bottom of the dish.
- Pour the hot instant coffee evenly over the sponge finger layer. You want each finger crumble to be soaked.
- In a bowl, add the mascarpone, vanilla, amaretto (or whatever) and confectioner’s sugar. Beat the mixture with an electric mixer until smooth and creamy. If it seems too thick, you can add a splash of milk to loosen it up.
- Spoon the mascarpone mixture evenly over the soaked sponge fingers and spread out with the back of the spoon.
- Finely grate the chocolate over the top of the mascarpone until you have a defined layer of chocolate.
- Refrigerate for as long as you like before eating. You can serve it right away, but it gets better the longer it sits!