Coffee-rich, light tiramisu
Layers of fresh coffee chocolate sponge steeped in coffee and liqueur with light mascarpone. Serves 4
For the sponge
Three large eggs
75g caster sugar
50g plain gluten-free flour
40g fresh roasted coffee beans, finely ground
25g cocoa powderFilling
500ml light mascarpone
250ml light crème fraîche
80g icing sugar
180ml strong freshly brewed coffee, cooled
60ml of Marsala or Amaretto (or any liqueur of choice)
Chocolate cake, cut into eight rounds
Cocoa powder, for dusting Method
- Preheat oven to 200°C/fan 180°C or gas mark 5.
- Sit a large heatproof bowl over a pan of just simmering water, add the eggs and sugar and whisk for five to ten minutes when the mixture should be thick and creamy. Mix the flour, coffee and cocoa powder together and fold in gently with a metal spoon. Line a Swiss roll tin with non-stick baking paper. Pour the mixture into the tin and bake for ten minutes or until springy to touch. Remove from oven and allow to cool. Meanwhile, make the filling.
- Place the mascarpone, crème fraîche, sugar and 60ml of the coffee in a medium bowl and mix until combined. Set aside.
- Place the remaining coffee and liqueur in a shallow dish. Dip four of the sponge rounds into the remaining coffee mixture and place in the bases of four x 375ml glasses; if this seems a little fiddly, place the cake in the glasses and then drizzle a little coffee over each one. Divide half the cream mixture between the glasses. Dip remaining cake rounds into the coffee and place on top of the cream mixture. Spoon over the remaining cream mixture and decorate with cocoa and chill until required.Shirlee Posner