Been a while since I last posted… Or maybe I’m just feeling this because summer days are long here Down Under. As you may or may not be aware, this is my 100th post (finally!) I had plans to make a chocolate mousse cake, which I did make, but I felt that maybe this tiramisu would better suit this special post. I should give credit where it’s due, that cake is a result of this reverse tiramisu – maybe another reason why I should reverse the order of posting between these two recipes!
So….. 100 posts ago a very soft-hearted fati propped onto her couch and decided it was time she posted all the recipe she loves: with the intent to share all her short-cuts and and successful “do it the lazy way” attempts of recipes that may need fancy equipment or just too much hard work! As a result, many recipes posted claim to dump things into a big bowl and mix until well combined, or to keep the pot on high heat, or to just do it however you want to do it and eat!
Today’s reverse tiramisu celebrates every aspect of being a lazy chef. It promises very little work, and a very tasty outcome. So enjoy it while it lasts! Who knows, maybe by my 200th post, this whole blog would have morphed into a different themed site, who knows what will be instead of “recipes for the lazy”?
Serves: ~ 8
250 g mascarpone cheese
225 mL thickened cream
8 – 10 sponge finger biscuits
1/2 cup milk (any type)
2 tbs coffee powder
1 tbs boiling water
1 tbs caster sugar (for the coffee)
6 – 8 tbs caster sugar (for the cream to taste)
Melt the coffee powder in the boiling water.
Add in 1 tbs of caster sugar and set aside to cool.
Add the caster sugar and thickened cream into a bowl and beat until ribbons form (the cream needs to be thinner than the mascarpone cheese, but not runny).
Add the coffee mixture to the mascarpone cheese and stir until well combined.
Add the coffee mascarpone to the cream and stir to combine.
Prepare an 8 inch spring form pan.
Break the sponge fingers in half so the base of the pan can be covered completely.
Pour the milk into a plate and dunk the sponge fingers into it.
Line the tray with the sponge and scoop the coffee cream on top.
Spread all the cream evenly and cover the tray with cling wrap.
Refrigerate for a few hours so the cream can set.
Dust with cocoa powder and garnish with mini truffles, fruit or roses.
To make the roses, peel one nectarine, spiralling downards towards its base.
Curl the skin and cut when the desired rose size is reached.
Push into the cream so it doesn’t unwind, and repeat!
Serve with seasonal fruits.