Tiramisu’ is an extremely popular dessert but normally made with fresh raw eggs. In our case we have developed the base in powder form to be mixed only with milk and cream and then used as normal. No more problems using raw eggs therefore any client can eat it.
It sets in little time, if you run out just make more and in 30 minutes it will be ready. Children normally don’t like the coffee and biscuits part so leave this out and it becomes a delicious dessert for kids! It is very versatile and tasty!

Pear and Brazil nut Charlotte

Ingredients for 5-6 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– 2 Fresh (or tinned) pears
– 50g Brazil nuts toasted and chopped
– 100g Brown sugar
– 50g Butter
– 24 Finger biscuits
Cut the pears in wedges. Pan fry the pear wedges in butter until golden, sprinkle with the sugar and proceed cooking until caramelised. Remove from the pan and place on a rack to cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Use a charlotte mould (or a large ramekin shape dish), dip the tip of the finger biscuits in the mix and line the sides and bottom of the mould. Leave this to set in the fridge for 15 minutes. Place in the dish layers of cream mix, caramelised pears and chopped Brazil nuts. Finish with a layer of mix and a sprinkle of nuts. Leave to set in the fridge for 1 hour.
Take the charlotte out of the mould, and cut into slices. Serve with fresh cream or custard and
raspberry couli.

Traditional Tiramisu’

Ingredients for 4-5 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– Approx 12 Savoyardi biscuits (finger biscuits)
– 250ml Strong coffee
– 100ml Amaretto
– 50g Cocoa powder

 

Prepare the coffee and let it cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Add the Amaretto to the coffee.
Using a serving dish build the tiramisu’ starting with a layer of the mix. Dip half the biscuits (one by one making sure they are not over soaked) in the coffee and cover the surface of the dish. Repeat the
operation once more and finish with a layer of mix.
Leave the tiramisu’ to set in the fridge for 30-45
Minutes.
Sprinkle the cocoa powder over to cover the whole of the dish.
Cut the portions to sizes and serve either with a
garnish of whipped cream and red berries or on its own with wafer biscuits.