Tiramisu is my FAVOURITE desert. Like ever. As a child I would always choose chocolate cake or something like that. But over the years my taste has changed and I can get a bit ranty when I get a dense or dry chocolate cake. So, years ago, I believe on a trip to Rome, I became all about Tiramisu. (Also apologies if this name dropping makes me sound like a bit of a w*nker)
I scoured the web for something relatively easy and straight forward. I also wanted to not use raw eggs, or actually deal with eggs at all. Not because I’m allergic or anything like that. More because I’m extremely lazy in the kitchen and the fewer the steps the better.
My first try was a kind of Frankenstein combination of a few recipes I’d found. Then I tweaked it to what you’re finding here, a kid friendly Tiramisu. As always, I’m happy to try deserts for the good of others.
KID FRIENDLY TIRAMISU
PREP TIME : 15 minutes
FRIDGE TIME : 4-6 hours minimum (overnight preferable)
WHAT YOU’LL NEED
500g Mascarpone (I used the Pantalica brand)
2-3 tablespoons of castor sugar
1 teaspoon of raw/brown sugar
45g decaff coffee (I used three 15g individual sachets that I purchased on special)
200g Savoidardi biscuits (half a pack of what you can buy at the supermarket)
3 Flake chocolate bars (or a bag of the bites)
250ml boiled water
WHAT TO DO
- Put the mascarpone and sugar into a bowl and beat until it forms soft peaks. I’ve tried both with a hand whisk and an electric one and it is a lot lighter if you use the electric beater. Your arm will also thank you!
- Empty the coffee into a bowl, add the brown suagr and boil the kettle;
- Carefully pour the boiled water in the coffee bowl and stir well;
- Quickly dunk half of the biscuits in the coffee mixture one at a time and lay in a tray until the bottom is covered;
- OPTIONAL: I drizzled a few teaspoons of the coffee mixture over the top;
- Spread half of the mascarpone mixture over the biscuits and repeat with another layer;
- Here you can add the crumbed chocolate or place in the fridge and do it just before serving. (I put mine in a sandwich bag and bashed with a rolling pin. As you can see I didn’t crumb mine enough but it was still yummy with the chunks!);
- Refrigerate for a minimum of four hours before plating up. I left mine for nine hours and it was beautifully set. However the leftovers we had the next night were even better!
Let me know if you have a go!