Recipe of the day: Fruit and Coffee Tiramisu

Indulge in the delightful flavors of a Fruit and Coffee Tiramisu dessert with this invigoratingly fresh recipe.

• Minutes 40
• People 4
• Difficulty Easy

INGREDIENTS

• 200g Douwe Egberts empty instant coffee jar
• 2 parts thickened cream
• 1 part mascarpone cheese
• 9 sponge fingers (broken into smaller chunks)
• 2 tsp Douwe Egberts Pure Gold instant coffee
• 1/2 cup Baileys Irish Cream
• 1 punnet strawberries (sliced)
• 1 punnet blueberries
• Dark chocolate
• Icing sugar

METHOD

Clean Douwe Egberts jar with warm soapy water. Let dry or wipe down with paper towel.

1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room temperature. Add a half cup of Baileys Irish Cream and stir.
2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until thickened.

Building the Tiramisu:

1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the first layer.
2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger should be coated in the coffee mix but not completely saturated or it will disintegrate. Place it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
3. Make a cream layer on the sponge finger layer.
4. Layer sliced strawberries over cream.
5. Repeat steps 1 to 3 and layer with blueberries.
6. Repeat steps 1 to 3 until the top of the jar is reached.
7. Finish with a layer of grated dark chocolate.
8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of icing sugar.

Fruit and Coffee Tiramisu

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• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Dessert
• Method: Freeze
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 200g Douwe Egberts empty instant coffee jar
• 2 parts thickened cream
• 1 part mascarpone cheese
• 9 sponge fingers (broken into smaller chunks)
• 2 tsp Douwe Egberts Pure Gold instant coffee
• 1/2 cup Baileys Irish Cream
• 1 punnet strawberries (sliced)
• 1 punnet blueberries
• Dark chocolate
• Icing sugar

Instructions

Clean Douwe Egberts jar with warm soapy water. Let dry or wipe down with paper towel.

1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room temperature. Add a half cup of Baileys Irish Cream and stir.
2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until thickened.

Building the Tiramisu:

1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the first layer.
2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger should be coated in the coffee mix but not completely saturated or it will disintegrate. Place it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
3. Make a cream layer on the sponge finger layer.
4. Layer sliced strawberries over cream.
5. Repeat steps 1 to 3 and layer with blueberries.
6. Repeat steps 1 to 3 until the top of the jar is reached.
7. Finish with a layer of grated dark chocolate.
8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of icing sugar.

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