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Tiramisu Pie

By August 15, 2017 indulge, recipe series, recipes, sweet

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! 

Tiramisu Pie | Anisa Sabet | The Macadames-40-1

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”.

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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

Method:

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.

Bon appétit!

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For another similar recipe, try my Espresso Madeleines.

Espresso Madeleines | Anisa Sabet | The Macadames-5-14

Or my Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-2-2

Anisa – The Macadames. xx

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