NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip  a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.