Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Tiramisu
Layers of coffee-soaked sponge and rich marsala infused cream make up this delightful Italian dessert, perfect to end any meal! As sponge fingers are not gluten free, we've made a Madeira cake (cut into fingers) instead.
-
Cook: 50 mins
Prep: 20 mins - 4
- Easy
Go back
Tiramisu
Layers of coffee-soaked sponge and rich marsala infused cream make up this delightful Italian dessert, perfect to end any meal! As sponge fingers are not gluten free, we've made a Madeira cake (cut into fingers) instead.
-
Cook: 50 mins
Prep: 20 mins - 4
- Easy
Ingredients
| For the Madeira Cake: | |
| 200g (8oz) Juvela Gluten-Free White Mix | |
| 150g (6oz) butter or soft margarine (70% fat content) | |
| 150g (6oz) caster sugar | |
| 50g (2oz) ground almonds | |
| 3 medium eggs, lightly beaten | |
| Grated rind of a lemon For the Tiramisu: | |
| 600ml tub double cream | |
| 250g tub mascarpone | |
| 75ml (3oz) marsala or Tia Maria | |
| 75g (3oz) golden caster sugar | |
| 2tbsp coffee dissolved in 300ml boiling water | |
| 1-2 tsp cocoa powder |
Method
- To make the Madeira cake, place all the ingredients into a large bowl and beat well until thick and creamy.
- Turn the mixture into an 8 inch round cake tin (greased and base lined) and bake in a preheated oven (180°C/350°F/Gas Mark 4) for 45-50 minutes until golden brown and firm to touch.
- For the tiramisu, place the cream, mascarpone, marsala and sugar in a large bowl and whisk together well until soft peaks are formed.
- Dissolve the coffee in boiling water and allow to cool.
- Dip the sponge fingers quickly into the coffee (so that they are soaked but not soggy!), then arrange in a rectangular baking dish.
- Spread half of the cream mixture over the top of the sponge, then repeat with another layer of sponge and the remaining cream mixture.
- Sprinkle with a little cocoa and refrigerate for a couple of hours (or you can make the day before and leave in the fridge overnight).
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