Tiramisu Hot and Cold
8 "Lady Fingers" sponge biscuits
1 cup of prepared strong brewed coffee
250g Mascarpone italian cream cheese
2 egg yolks
5 drops of vanilla essence
2 tablespoons granulated fine sugar
1 teaspoon granulated fine sugar (for the coffee)
3 teaspoons cocoa powder
Makes approx. 4 servings
Mix in egg yolks, vanilla essence and 2 tablespoons of sugar together
with the Mascarpone cheese until it forms a creamy mixture. Place
in serving dish. Chill in refrigerator until required.
Pour the prepared coffee in a cup and add 1 teaspoon of sugar.
Let stand at room temperature.
At the raclette grill:
Dip two sponge biscuits into the coffee liquid and place onto a
raclette pan. Place under the grill for 1 minute to allow the coffee
to warm and infuse into the biscuit. Take the pan from under the
grill and add a spoonful of the cold creamy Mascarpone on top. Serve
with a sprinkle of cocoa powder.
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