Tiramisu Bomb
This one is sure to impress
1 tblsp caster sugar
1 cup boiling water
1 / 4 cup coffee-flavoured liqueur
250g packet sponge finger biscuits
1 tblsp water
300ml tub thickened cream
1 tblsp caster sugar
250g tub mascarpone
100g milk eating chocolate,finely chopped
Ingredients
2 tsps instant coffee granules1 tblsp caster sugar
1 cup boiling water
1 / 4 cup coffee-flavoured liqueur
250g packet sponge finger biscuits
Milk chocolate curls, to serve
Filling
1 tsp gelatine1 tblsp water
300ml tub thickened cream
1 tblsp caster sugar
250g tub mascarpone
100g milk eating chocolate,finely chopped
Method
1. Line a medium glass bowl (10-cup capacity) with plastic wrap, allowing 10cm of wrap to hang over side.
2. Combine instant coffee, caster sugar and boiling water in a medium bowl. Stir until sugar is dissolved. Add coffee-flavoured liqueur. Cool.
3. Meanwhile, to make filling, sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine is dissolved. Remove.
4. Beat thickened cream and caster sugar in a small bowl of electric mixer until soft peaks form. Add mascarpone and beat until just combined. With motor operating, beat in gelatine mixture. Stir in milk eating chocolate.
5. Dip three sponge finger biscuits, one at a time, into coffee mixture and line base of prepared bowl. Cut 2cm from the ends of remaining biscuits and reserve. Dip biscuits in coffee mixture and stand upright around the side of the bowl, with the cut end facing upwards. Pour in prepared filling. Smooth top.
6. Dip reserved biscuit ends in coffee mixture and arrange over top of filling. Pour remaining coffee mixture over biscuits arranged around side. Cover with overhanging plastic wrap. Refrigerate overnight.
7. To serve, turn tiramisu bomb out onto a serving plate. Decorate with milk chocolate curls.
Notes
To make chocolate curls, use a vegetable peeler to grate down the side of a block of chocolate at room temperature.
- Source:
- New Idea
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