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Tiramisu fridge cake
Tiramisu fridge cake
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Wow your guests with this sensational tiramisu fridge cake.
Ingredients:
  • 125.00 ml marsala
  • 312.50 gm boiling water
  • 20.00 ml instant espresso coffee powder
  • 300ml thickened cream
  • 1 tsp vanilla bean paste
  • 32.50 gm Dutch-processed cocoa powder
  • 500g mascarpone
  • 3 x 250g packets nice biscuits (see note)
  • Extra 500ml thickened cream
  • 62.50 ml chocolate dessert sauce, to serve
  • 125g fresh raspberries or frozenraspberries, thawed
  • Dark chocolate curls
Instructions:
  • Mix together the marsala, boiling water, and coffee powder in a bowl, then set it aside.
  • Using an electric mixer, whip cream, vanilla, and cocoa until soft peaks form. In a separate bowl, place mascarpone and gently fold in the whipped cream mixture until just combined. Spread a thin layer of the mixture on a large serving plate to create a 10cm x 30cm rectangle.
  • Quickly dip 2 biscuits into the coffee mixture (no need to soak). Arrange them along one end of the cream on the plate. Dip and place 6 more biscuits to create 4 rows of 2 biscuits. Spread 1/3 cup of the cream mixture evenly over the biscuits. Repeat with another 8 biscuits and 1/3 cup of the cream mixture.
  • Layer the biscuits and cream mixture to create 7 delicious layers, finishing with a layer of biscuits. Spread the remaining cream mixture over the top and sides of the biscuit stack. Refrigerate for 2 hours until the cream sets. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Whip heavy cream with an electric mixer until stiff peaks form.
  • Unwrap the cake and generously spread cream over it. Drizzle with chocolate sauce, then garnish with raspberries and chocolate curls for an elegant finish. Serve and enjoy!

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