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Tiramisu:

To assemble:

  • Coffee, powdered/instant ''Nescafe'' 15 g
  • Water (hot) 15 ml
  • Kahlua coffee liqueur 15ml
  • Boudoir Biscuits, box 120 g
  1. Tiramisu:

    • Pour the Meadowland and water into an electric mixer, with a ball whisk.
    • Add the Carte D’Or Tiramisu Powder.
    • Add 5ml of Kahlua into the mixing bowl and mix on high speed until soft peaks form.
    • Mix together the coffee granules, boiling water and 10ml of Kahlua liqueur.
  2. To assemble:

    • Arrange 7 serving cups, spoon an even layer of Tiramisu cream, to form the first layer.
    • Dip the Boudoir Biscuits into the strong hot coffee mix and arrange half the biscuits in a row on top of the tiramisu cream, arrange close together.
    • Repeat the layers, tiramisu cream, dipped coffee boudoir biscuits and finish with a piped layer of Tiramisu cream.
    • Setin the fridge until required.
    • On order decorate with a dusting of coco powder before serving and chocolate shavings.
    • CHEF TIPS: Can add Mascarpone cheese to the Tiramisu Mix, 3 to 5 day shelf life in the fridge.
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