Making this deliciously refreshing tiramisu only takes 40 minutes and perfectly serves four people with a creamy and fruity flavour. Plus you can easily assemble it in an old instant coffee jar to take with you to your next braai or summer picnic (just make sure to keep cool or serve before it softens).
This absolutely iconic Italian dessert requires thick cream whisked with marscapone before dipping delicious lady finger biscuits into instant coffee. Each layer is filled with a uniquely flavourful mouth-full of bright flavours. A berry tiramisu is akin to a festive trifle, but the difference lies instead of layering up cake and creamy filling, you are layering rich mascarpone mousse, ladyfinger cookies, and Baileys Irish Cream before topping off with icing sugar and dark chocolate.
INGREDIENTS
- 200g empty instant coffee jar
- 2 parts thickened cream
- 1 part mascarpone cheese
- 9 sponge fingers (broken into smaller chunks)
- 2 tsp instant coffee
- 1/2 cup Baileys Irish Cream
- 1 punnet strawberries (sliced)
- 1 punnet blueberries
- Dark chocolate
- Icing sugar
METHOD
Clean an old instant coffee jar with warm soapy water. Let dry or wipe down with paper towel.
1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room temperature. Add a half cup of Baileys Irish Cream and stir.
2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until thickened.
Building the Tiramisu:
1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the first layer.
2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger should be coated in the coffee mix but not completely saturated or it will disintegrate. Place it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
3. Make a cream layer on the sponge finger layer.
4. Layer sliced strawberries over cream.
5. Repeat steps 1 to 3 and layer with blueberries.
6. Repeat steps 1 to 3 until the top of the jar is reached.
7. Finish with a layer of grated dark chocolate.
8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of icing sugar.
