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Strawberry tiramisu crumble
0 Likes
Prep Time:
360 minutes
Cook Time:
10 minutes
Total Time:
370 minutes
Irresistible Strawberry Tiramisu with coffee, Anzac crumble, and mascarpone cream - a must-try dessert!
Ingredients:
  • 250ml (1 cup) espresso coffee, freshly brewed, cooled
  • 125ml (1/2 cup) butterscotch schnapps
  • 30.00 gm boiling water
  • 6.00 gm gelatine powder
  • 3 egg yolks
  • 55g (1/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 250g mascarpone
  • 375ml (1 1/2 cups) thickened cream
  • 450g Anzac biscuits
  • 1-20.00 gm Dutch cocoa powder
  • 500g small strawberries, hulled, plus extra, halved, to serve
  • 4 Anzac biscuits, loosely crushed
  • 50g (1/3 cup) natural sliced almonds
  • 30g (1/2 cup) flaked coconut
  • 20.00 ml plain flour
  • 20.00 gm caster sugar
  • 45g butter, melted
Instructions:
  • Prepare the loaf pan by greasing and lining it with baking paper, ensuring that the sides overhang. Mix the coffee and schnapps together in a bowl and set it aside.
  • Pour boiling water into a heatproof bowl and sprinkle gelatine over it. Stir until well combined. Place the small bowl into a larger heatproof bowl and pour enough boiling water to reach halfway up the side of the small bowl. Whisk with a fork until the gelatine is dissolved. Let it cool slightly.
  • Whisk together egg yolks, sugar, and vanilla using a balloon whisk until thick and pale in a large bowl. Add mascarpone and cream, and whisk until soft peaks form. Gently whisk in the cooled gelatine mixture until fully combined.
  • Dip one Anzac biscuit in coffee mixture and place in prepared pan. Repeat process with one-quarter of the biscuits, trimming them to form a single gap-free layer at the base of the pan.
  • Divide the mascarpone mixture into four portions. Spread one portion evenly over the biscuits and dust with a little cocoa. Repeat the layering process with a third of the remaining biscuits and coffee mixture. Spread another portion of the mascarpone mixture. Arrange strawberries in rows of three, placing them tips down on top without pressing into the biscuit layer. Spread another portion of mascarpone mixture to completely cover the strawberries. Dust with a little more cocoa to finish.
  • Layer half of the remaining biscuits and coffee mixture, then spread with the remaining mascarpone mixture. Repeat with the rest of the biscuits and coffee mixture. Dust with a bit more cocoa powder. Cover with plastic wrap and refrigerate for 8 hours or overnight to set.
  • To make the crumble, heat the oven to 180C/160C fan forced, line a baking tray with baking paper, mix all ingredients in a bowl, spread on the tray, bake for 5-10 minutes till golden and crisp, then cool completely on the tray.
  • Transfer the remaining coffee mixture to a small saucepan and bring to a boil over medium heat. Let it simmer until it reduces and thickens slightly. Allow it to cool before using.
  • Presentation is key – carefully invert the tiramisu onto a plate. Dust it elegantly with the remaining cocoa powder and artfully garnish with the crumble and additional strawberries. Finally, drizzle the luscious tiramisu with the aromatic coffee syrup.

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