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Virginia Iovine-Turner's tiramisu recipe - 5 July

Preparation time: 25 minutes
Cost approx: $25

3 cups strong coffee or juice from can of boysenberry
3 tbsp white sugar
1 x 410g Boysenberry (2 x 425g if you would like to dip sponge fingers into the juice and not use
5 eggs (free range)
180g caster sugar
300g mascarpone or cream cheese
6 tbsp dark rum or Masala (optional)
36 small sponge fingers
100g dark chocolate, finely grated or 2 Flakes

Mix coffee mix with white sugar and leave in a shallow dish. Set aside to cool.
Drain boysenberries. Set juice aside. If you don't like coffee, use the berry juice instead to dip the sponge
fingers into.
Separate eggs. Beat egg yolks and caster sugar until light and fluffy.
Add mascarpone or cream cheese, and rum or masala. Mix mix until smooth. Set aside.
Whisk egg whites in a clean dry glass bowl, until soft and peaks form. Fold gently into mascarpone/cream cheese mixture. Set aside.
Dip sponge fingers into coffee/boysenberry juice. Don't oversoak these otherwise they will fall apart.
Arrange biscuits in a row and tightly together. Layer with a few tablespoons of boysenberry, then a portion of the mascarpone/cream Cheese mixture. Grate a little chocolate and continue this process until you reach the top of the dish.
On the top layer add the remaining mixture and cover with grated chocolate. Place in the fridge for 5-6 hours to set.
If you are having a dinner party, arrange the tiramisu in china tea cups or wine glasses. This looks impressive and saves time.