Ultimate Tiramisu
This is a classic Italian dessert using our fresh whipping cream. Delicate coffee-soaked ladyfingers, with layers of light fresh cream, topped with a dusting of cocoa powder. This elegant dessert is perfect for all those coffee lovers.
Ingredients:
- 1 cup of strong brewed coffee/espresso, cooled
- 2 tbsp coffee liqueur
- 24-30 Ladyfingers
- 500ml Longley Farm whipping cream
- 100g Caster sugar
- 1 tsp vanilla extract
- 50g unsweetened cocoa powder
Method:
- Combine the cooled espresso, and coffee liqueur in a small bowl or cup. Set aside.
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add the sugar and vanilla. Continue to beat until stiff peaks. Set aside.
-
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Arrange them in a single layer on the bottom of an 8x8-inch dish or similar size pan.
-
Smooth half of the cream mixture evenly over the ladyfingers.
-
Repeat with another layer of dipped ladyfingers and top the remaining cream mixture over the top.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to infuse.
-
Before serving, dust the top generously with unsweetened cocoa powder (I use a fine mesh strainer to do this).
- Store in an airtight container in the fridge for up to 4-5 days.
