Tiramisu
What you need
- 250ml Pauls Vanilla Custard
- 750g mascarpone cheese softened
- 100g icing sugar sifted
- 20-25 Italian sponge fingers
- 100ml liqueur (Kahlua, Amaretto or Frangelico)
- Cocoa powder for dusting
- 1 tbsp instant coffee granules
How To Make It
- In a mixer beat the mascarpone and icing sugar until light and fluffy, then gradually pour in the custard.
- Dissolve the instant coffee in 250ml of hot water. Blend in 50ml of the coffee into the mascarpone mixture. Pour the remaining coffee into a shallow dish and add the liqueur. Dip enough of the sponge fingers one at a time into the coffee liqueur to cover the base of a 20cm square baking dish. Spread half of mascarpone mixture over the sponge fingers and smooth off the surface. Dip more sponge fingers into the coffee liqueur and repeat the layers.
- Finish with a dusting of cocoa powder.
