Buttery chocolate biscuit base, followed by a layer of rich chocolate ganache and topped with fluffy mascarpone whip and cacao. A very decadent and silky spin on the classic favourite!
Recipe for Tiramisu Pie by Anisa Sabet for The Macadames.
When I saw the tiramisu pie in the Donna Hay Magazine 2017 “Fast Issue”, I just knew I had to make it. It was sooooo simple, perfectly silky and a great recipe to use when teaching a styling class with The Feel Good Foodie. It’s no secret I have a soft spot for chocolate-coffee desserts, and this is in my top three for sure. I hope you enjoy it and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from Donna Hay Magazine 2017 “Fast Issue”.
Ingredients (serves 10):
- 250g chocolate biscuits (I used Arnotts Chocolate Ripple biscuits)
- 100g unsalted butter, melted
- 1/2 cup strong espresso coffee
- 310ml pure cream
- 600g good quality dark chocolate, chopped
- 375 pure cream
- 180g mascarpone
- Cacao for dusting
1. Place the biscuits and butter in a food processor and process until fine crumbs are formed. Press into a 25cm dish. Pop into the fridge.
2. In a medium saucepan, bring coffee and cream to the boil, take off heat and add the chocolate. Set aside to melt for approx 5 minutes then whisk until smooth. Pour into the dish over the biscuit crumb base and pop into the fridge to set for 4 hours.
3. To make the whipped mascarpone, beat the cream and mascarpone until thickened, then spoon into a piping bag with a 1-1.5cm nozzle. Pipe the mixture onto the ganache, dust with cacao and serve immediately.
Storage: tiramisu will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Espresso Madeleines.
Anisa – The Macadames. xx