A refrigerated dessert, in the midst of winter....and why not? I bet that if you repeat the word : Tiramisu often enough, you too, will not be able to resist making it.That's what happened to me, I saw this recipe for "light Tiramisu" by Phil Vickery. Yes, yes, we are still in a period of post-festivities restrictions. I thought "Pfffff what a silly concept when it's snowing" but it kept haunting me.
Next thing I knew I was rummaging in the drinks cabinet.... looking for the long lost bottle of coffee liqueur and thinking "that would be a good use of....."
Having located this, the only ingredient I needed was lady fingers, now I was close and this should be easy to find, but it took me several weeks. You will understand that it was not a consuming mission. Well to start with, it was not; but the more, the lady fingers eluded me the more I became obsessed with finding them.
In the meantime the word Tiramisu was going round and round in my head, at the end I marched in the Italian corner shop and rummaged madly among their million of specialities biscuits shelves. Can you imagine what this exercise did to my diet-filled brain. I triumphantly located a packet, at last I had all the ingredients.
Phil Vickery's Tiramisu
Serves: 4
Prep time: 25 mins
Cooling time: at least 1 hr
Ingredients
3tsp espresso powder
5tbsp cold water
3tbsp coffee liqueur
300g tub low-fat cream cheese
6tbsp condensed milk
1tsp natural vanilla extract (not essence)
8 sponge fingers
15g (½ oz) cocoa
To serve
4 pretty cocktail or open wine glasses
Method
1. Dissolve the coffee granules in 2tbsp boiling water. Tip into a large shallow dish with the coffee liqueur and the cold water. Mix together.
2. Beat the cream cheese with the condensed milk and vanilla.
3. Dip one sponge finger into the coffee mixture until soaked. Break the sponge into the bottom of one of the glasses. Top with a generous spoonful of the custard and a generous sprinkling of cocoa.
4. Repeat the layers once more, finishing with the cocoa dusting. Use the remaining mixture to fill the other 3 glasses. Chill for at least 1 hr before serving.
1. Dissolve the coffee granules in 2tbsp boiling water. Tip into a large shallow dish with the coffee liqueur and the cold water. Mix together.
2. Beat the cream cheese with the condensed milk and vanilla.
3. Dip one sponge finger into the coffee mixture until soaked. Break the sponge into the bottom of one of the glasses. Top with a generous spoonful of the custard and a generous sprinkling of cocoa.
4. Repeat the layers once more, finishing with the cocoa dusting. Use the remaining mixture to fill the other 3 glasses. Chill for at least 1 hr before serving.
1 comment:
Great minds think alike - this was my first recipe of the new year!!
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