Not-Tiramisu

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Not-Tiramisu

Not-Tiramisu

Recipe by Kirsten Tibballs

Ingredients

  • 100g water

  • 130g caster sugar (A)

  • 10g dutch-processed cocoa powder (A)

  • 30mL espresso coffee

  • 40mL marsala wine

  • 400g mascarpone

  • 600mL Bulla dollop cream

  • 220g caster sugar (B)

  • 10g vanilla bean paste

  • 60mL frangelico liqueur

  • 100g sponge fingers, cut into 20mm pieces

  • 30g dutch processed cocoa powder (B), for dusting

to serve

  • 80mL Bulla dollop cream for garnishing

  • block of milk chocolate, shaved

Method

  • Boil the water and sugar (A) until the sugar has dissolved. Remove from the heat and add in the cocoa powder (A), coffee and Marsala. Set aside.

  • Place the mascarpone in a bowl and add in the Bulla Dollop Cream, caster sugar (B), vanilla, and Frangelico and stir to combine.

  • Dip the chopped sponge fingers into the coffee syrup. Place a layer of sponge fingers in the base of 6 glass jars. Top with a layer of the cream filling and dust with cocoa powder (B). Repeat with another layer of sponge fingers, cream filling and cocoa powder.

  • To serve, top with a generous spoon of Bulla Dollop Cream and garnish with chocolate shavings.

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