Tiramisu with minibar Kahlua espresso syrup

My favourite Australian/New Zealand dessert is pavlova.  My favourite Italian dessert is tiramisu.  And aren't I lucky that, unlike the pavlova, tiramisu is so easy to make.

There are many versions of tiramisu, but this recipe is based on a 'deconstructed' version from Donna Hay.  In the original, she layers the biscuits and mascarpone on a plate and spoons the syrup on top.  I prefer to layer everything in a bowl, as the savoiardi biscuits are just meant to absorb all the delicious liquid.

Speaking of which, I just adore Kahlua.  I'm not a big drinker (or should I say, I'm not a drinker at all), but I won't say no to something sweet.  I had to buy the Kahlua to make this and ended up just getting a little bottle from the liquor store.  Too cute.  I may also get the delightful Grand Marnier one, and start up my own personal hotel mini bar in the living room.


Tiramisu with Espresso Syrup
serves 2-3

Ingredients
1/2 cup (125ml) strong black coffee
1/3 cup (80ml) coffee liqueur (Kahlua, Tia Maria, etc)
2 tblsp brown sugar
1 cup (250g) mascarpone
1/4 cup (60ml) cream
1/2 tsp vanilla extract
2 tblsp brown sugar, extra
6-8 small store-bought sponge finger biscuits (Savoiardi)

Method
1.  Place coffee, liqueur and brown sugar in a small saucepan over medium heat.  Simmer for 5-6 minutes (the alcohol will evaporate). Pour into a shallow bowl and refrigerate until cool.
2.  Whisk together the mascarpone, cream, vanilla and extra sugar until combined. Do not overbeat or the mixture will be too thick.
3.  Remove coffee liquid from refrigerator.  Dip one side of a sponge-finger biscuit into the coffee, then turn it over and dip the other side.  Arrange the biscuit in the base of a serving bowl and repeat the dipping until the base of the bowl is covered.  You may need to cut the biscuits to size first.
4.  Spread half the mascarpone mixture over the biscuits.  Dip and arrange the remaining biscuits and top with the remaining cream.  Note: If you want more of an alcohol hit, sprinkle a little coffee liqueur over the biscuit layers.
5.  Refrigerate the tiramisu for at least 2 hours.  Sprinkle with cocoa powder before serving.  The tiramisu keeps for 3 days in the refrigerator, and its flavour improves over this time.

Recipe adapted from no time to cook (Donna Hay)

Some of the ingredients. I do like the mini-bar sizes of Kahlua...

Just pictures of the pouring of the syrup.

The savoiardi biscuits really soak up the liquid - make sure you dip both sides of the biscuit so that the syrup infuses all the way through.

A sprinkling of cocoa to complete this delicious dessert