If there’s one dessert that never fails to impress, it’s tiramisu. Creamy, chocolatey and coffee-soaked it is an irresistibly indulgent crowd-pleaser that feels like a labour of love. Except it doesn’t have to be. This easy tiramisu recipe takes all the beloved elements of the Italian classic and streamlines the process, making it achievable even on your busiest days.
The secret is the rich, full-bodied flavour and instant convenience, of Moccona’s Liquid Espresso Coffee – which take the fuss out of brewing and measuring, letting you skip straight to the good part: layering up that dreamy combination of mascarpone, cocoa and spongey Savoiardi biscuits.
Whether you’re prepping ahead for a mid-week dinner party or throwing together a treat for tonight, this no-bake recipe is as reliable as it is delicious.
INGREDIENTS
6 Moccona Liquid Espresso coffee sachets (Dark Roast or Medium
Roast)
1⁄4 cup hazelnut liquor, divided
250 g mascarpone
250 g thick custard
200 g Savoiardi (lady finger) biscuits
1-2 Tbsp cocoa powder
Grated dark chocolate, to serve
INSTRUCTIONS
- In a shallow bowl, add Moccona Liquid Espresso coffee and 2 tablespoons of the liquor. Stir to combine.
- Whisk mascarpone to loosen, then whisk in custard and remaining liquor until smooth.
- Break or cut savoiardi biscuits to fit glasses. Quickly dip half the biscuits into the coffee mixture and place in the base of six glasses.
- Dust biscuit layer with half the cocoa powder, then spoon over half the mascarpone mixture.
- Arrange a second layer of dipped biscuits on top of the mascarpone, dust with more cocoa, and top with remaining mascarpone.
- Cover and refrigerate for at least an hour or overnight. To serve, sprinkle with grated chocolate.
