For the recipe Classic Individual Tiramisu
|500 g||Fresh Vanilla Custard (18oz, fresh or tub of the custard)|
|250 ml||Double Cream (10oz)|
|250 g||Mascarpone (10oz)|
|about 24 g||Sponge Fingers (24 sponge fingers or boudoir biscuits)|
|150 ml||Espresso coffees (5 flo.oz, very strong espresso coffee)|
|45 ml||Dark Rum (3 tbsp)|
|50 g||Dr. Oetker 72% Extra Dark Chocolate (2oz, chopped)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet = 25g or 1 tbsp)|
Pour the custard into a bowl, add the mascarpone and whisk together until smooth.
In a separate bowl whisk the cream until it forms soft peaks. Now lightly fold this into the mascarpone mixture then put the bowl to one side.
Break the biscuits in half, pour the coffee and rum into a shallow dish and dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly.
Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon full of mascarpone mixture and a layer of the chopped chocolate.
Repeat the whole process, putting the 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of Cocoa Powder. Cover the glasses with cling-film then chill in the fridge for several hours and serve straight away.
1 portion = 216g
Courtesy of Dr. Oetker Frozen
|Per Serving||Per 100 g / ml|