Ten Minute Tiramisu

I know what you’re thinking……ten minute tiramisu, are you sure? Okay, maybe I’ve used a little poetic licence in the title, but I promise you will have this delectible dessert done and dusted in 15 minutes.

Tiramisu needs no introduction – this ever-popular Italian dessert is always an impressive way to end a meal. I created this simplified version as a sweet finish to my Pasta Making Cooking Class, but it is ideal as a last minute dessert for unexpected guests or a mid-week treat.  Buon appetito!

Ingredients (serves 4-6):
150 ml cream
1/3 cup icing sugar, sifted
250 g mascarpone (Italian cream cheese)
1 teaspoon vanilla extract
¼ cup sweet marsala (available from liquor stores)
About 350ml freshly brewed coffee (long black works best), cold
About 18 savoiardi biscuits (Italian sponge finger biscuits)
To decorate: finely grated dark chocolate or sifted cocoa

Equipment:
Large glass bowl, or 4 serving glasses
Electric Mixer

Method:
1. Using an electric mixer, whisk the cream with the icing sugar until soft peaks form.
2. Place the mascarpone, vanilla, marsala and 50ml coffee into a separate bowl and mix with the electric mixer until thoroughly combined. Add to the cream and fold to combine with a large metal spoon.
3. Pour the remaining coffee into a bowl. Dip the biscuits into the coffee mixture, two at a time, until they just start to soften. Line the base of the serving bowl or glasses as you go with half of the biscuits.
4. Cover the layer of biscuits with half of the mascarpone mixture, repeat, finishing with a mascarpone layer. Sprinkle the top with the grated chocolate or cocoa. Ideally (if time is not of the essence), cover with plastic food wrap and refrigerate for at least 2 hours to allow the flavours to infuse.