Quick & easy tiramisu
Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy
Ingredients
3 tsp instant coffee granules
3 tbsp coffee liqueur
250g tub mascarpone
85g condensed milk
1 tsp vanilla extract
4-6 sponge fingers
1 tbsp cocoa powder
Directions
- Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
- Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
- Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
Notes
- USES FOR SPONGE FINGERS
Sponge fingers make an ideal base for trifles too. Use leftovers in a super-quick version: pour a little syrup from any canned fruit over the fingers to soak them, then top with cream and the fruit from the can.
