Chocolate Berry Tiramisu Cake
(Serves 8)
Ingredients :
600ml thickened cream
1 tsp vanilla extract
3/4 cup caster sugar
500g mascarpone cheese
1-1/3 cups freshly brewed strong coffee, cooled
2/3 cup hazelnut-flavoured liqueur
500g packet sponge finger biscuits
250g frozen raspberries
250g frozen blueberries
100g dark chocolate, grated
Steps:
- Line a 24cm (base) springform cake pan with non-stick baking paper.
- Whip cream until soft peaks form. Stir in vanilla and sugar. Whip until thick. Add mascarpone and stir gently to combine.
- combine coffee liqueur in a shallow dish. Dip biscuits, 1 at a time, into coffee mixture and use to line base of pan (Cut to fit, if necessary). Top with a third of the mascarpone mixture, half the berries and a third of the chocolate. Repeat Layers.
- Top Chocolate with a final layer of soaked biscuits, remaining mascarpone mixture and remaining chocolate. Cover and refrigerate overnight to allow biscuits to soften and flavours to develop. Serve.
Notes:
- Mascarpone is a soft Italian cream cheese with a rich, buttery texture and a slightly tart flavour. Well known for its use in tiramisu and cheesecakes. It is also great dolloped on fruit. Take care when mixing mascarpone. - if over mixed, it can separate and become grainy.
- Take care not to over-whop cream lest it breaks down into water and milk solids!
- Hazelnut-flavored liqueur can be replaced with actual rum. Or add 2-3 teaspoons of rum flavor (syrup in a small bottle sold in baking stores like Phoon Huat) to 2/3 cup of water.
- (Hershey's) Cocoa powder can take the place of dark chocolate int he recipe
- Sponge Fingers - found in Cold Storage. Look for them under the label of Cantreau's Lady's Fingers.
- Frozen berries are hard to find - can be omitted from recipe.
Got this recipe from my friend and thought I better type it out before I loose the piece of paper. She did it for me once using decaf coffee and I loved it. (^_^)v
