Speedy Crunchy Tiramisu
20 min + 
8 
Tiramisu is famous for good reason; tasty, light, mouthwatering coffee and cocoa soaked sponge fingers wrapped in sweet cream and mascarpone cheese But sometimes waiting overnight for the tiramisu to sets before you can enjoy it… well that can be too much! This Speedy Crunchy Tiramisu recipe will get you bang on to a fluffy cloud of cheese, coffee, biscuit and cocoa in just 3 hours. And it will reward you with a great surprise – the addition of Food Thoughts Chocolate Coated Cacao Nibs (winners of a Great Taste award) creates a magical explosion of chocolate flavour, crunch and creaminess. The question is, will you be able to put that spoon down?
This Speedy Crunchy Tiramisu recipe doesn’t use eggs nor alcohol and if you prefer a lighter coffee experience, you can substitute the espresso coffee with decaf. Or you can use Earl Grey tea instead. You won’t regret it!
This recipe is made as a sharing dish, but you can make it in individual pots – some people find this desert too good to share 😂
Recipe created by Andrea aka spikyfork
Energy Efficient Recipe – approx energy consumption 13p (excl cooling time)
You will need
- 225g whipping cream
- 1 tsp vanilla extract
- 75g caster sugar
- 225g mascarpone cheese in room temperature
- 24 Savoiardi or sponge fingers (a pack)
- 1.5 cups of instant espresso coffee, room temperature
- 3 tbsp Food Thoughts Organic Cocoa Powder
- or Food Thoughts Chocolate Coated Cacao Nibs
Method
In a big bowl whisk the sugar, vanilla extract and whipping cream until it’s nice and fluffy but doesn’t have stiff peaks yet.
Add the mascarpone cheese to the mix and whisk for another minute or two until you get stiff peaks.
Make 1.5 cups of nice strong coffee, with just a bit of sugar to take the bitterness off.
Get a 25x20mm wide and deep container (or 6 coffee cups if you're planning to make individual portions of tiramisu) ready and dip the biscuits in the coffee, ever so slightly so they don't turn too wet or crumbly.
Scoop and smooth some of the cream filling on top of your first row of biscuits.
Add another layer of Savoiardi and finish it up with the remaining cream mixture. Smoothing it with a spatula to create a lovely fluffy flat top, then sprinkle on the top a good amount of organic cocoa powder using a sieve.
Sprinkle some Food Thoughts Chocolate Coated Nibs to finish it up and leave to cool in the fridge for about 3 hours.
Dig in and enjoy this fantastic dessert!
