Tiramisu Pudding (or How to salvage a dessert that tasted fab but looked a mess) 'Really delicious' 'A lovely boozy chocolate pudding.' Tasters |
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
Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)
Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)
Ingred:
Base
Base
10-12 plain chocolate digestives, placed in a strong plastic bag then thoroughly bashed with a rolling pin
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
Savoiardi layer
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
1/2 tsp vanilla extract
1-2 tbsp coffee liqueur or brandy
Savoiardi layer
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
Chocolate Ganache
100gm/3.5oz 70% cocoa butter baking chocolate
80ml single cream
OR
1/3 cup cocoa powder
Method:
Base:
- Mix biscuit rubble & butter; press into bottom of dish
- 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, pushing them down slightly into the rubble so they stay upright
- Refrigerate
Filling:
- Dissolve cocoa & coffee liqueur/grape juice into the hot coffee; pour into a flat dish; cool; set aside.
- 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.
- 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.
- Stir in coffee liqueur or brandy & vanilla
- Pour half the filling over biscuit base without dislodging the savioardi; smooth with a spatula
- One by one, dip about 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.
- Pour over the rest of the filling leaving a little space below the savoiradi lining the dish
- Cover loosely with clingfilm; refrigerate a few hours or overnight
Ganache Topping (see tips below)
- Using a sharp knife, chop chocolate into rough shards
- 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 ring; take it off the heat immediately
- Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted
- Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
- (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
- Cool and refrigerate
- Pipe or drop spoonfuls of whipped cream around the edges if desired
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:
'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
More lower-cal desserts on Navigation Bar: Recipes/Skinny...
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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.
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