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  1. Home
  2. Food

Raisin spiked tiramisu

A sensational tiramisu, but not as you know it. - by Fast Ed
  • 26 Apr 2019
Raisin spiked tiramisu
Pablo Martin
Prep: 30 Minutes - Serves 8
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Ingredients

400ml strong black coffee, freshly brewed

1/2 cup caster sugar

1 cup golden raisins

300ml thickened cream

1/2 cup icing sugar mixture, sifted

Seeds of 1 vanilla bean

750g mascarpone

400g digestive biscuits

1 Tbsp cocoa powder

Fig, mint and toasted almond salad, to serve

Method

  1. Put coffee in a medium bowl, add sugar and stir until dissolved. Add raisins and stir to combine, then cover with plastic wrap. Chill for 1 hour or overnight for best results. Put a sieve over a large jug and drain raisins, reserving liquid.

  2. Put thickened cream, icing sugar and vanilla in bowl of an electric mixer and whip, using whisk attachment, until soft peaks form. Fold in mascarpone, then transfer into a large piping bag fitted with a 1cm plain nozzle. 

  3. Line base of a 2.5L rectangle glass dish, about 18 x 28cm, with one-third of digestives, breaking up to fit in corners. Pour over one-third of reserved coffee syrup, scatter with half the raisins, then pipe over one-third of the mascarpone mixture. Repeat with biscuits, syrup, raisins and mascarpone, then biscuits, syrup and finishing with mascarpone. Smooth surface with a palette knife. Dust over cocoa powder. Chill for 1 hour. Slice into 8 squares and serve with fig, mint and almond salad.

  • Food
  • Desserts Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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