TIRAMISU


TIRAMISU
250 g tub Macarpone
80 ml Frangelico Liqueur (I used Brandy)
80 ml sugar
250 ml cream
200 g dark chocolate (used cocoa powder)
200 g packet Boudoir biscuits
250 ml coffee

Mix together the Mascarpone, Frangelico and sugar.
Beat cream until soft peaks form and gently fold through the Mascarpone mixture.
Spoon a layer into a serving dish. Grate 1/3 of the chocolate over.
Dip some of the biscuits quickly into the coffee and arrange on top of the chocolate layer. Repeat layers ending with a layer of Mascarpone and chocolate sprinkled over.
Cover and refrigerate for at least 15 minutes or overnight.
Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen