Since last weekend, I noticed that I always have some biscuits hidden somewhere in the cupboard. Something to profit from on a rainy day.
This realisation happened after trying to bake a cake with spinach from a recipe I had found on the net – it was supposed to be for the birthday of a friend. I practically got a brick out of it so it quickly landed in the bin.
It was already late in the evening, because I started the whole thing after work. So I had to think fast.
In the fridge I had mascarpone and cream, which were originally there to serve as a base for the spinach cake cream. However, after the defeat I experienced with the first go, I was not considering a second one.
So what can you make from mascarpone and cream? Maybe some cold dessert?
I found half a pack of ladyfinger biscuits (i.e. finger biscuits) and egg liqueur in the cupboard and some frozen blueberries in the freezer. I didn’t do much thinking and promptly decided to make tiramisu.
It was bull’s-eye. It was not only quick but it was also easy to prepare. Everyone was delighted with this dessert and some did not leave the table before having three portions 🙂
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Take out the cream from the fridge and whisk it until semi-stiff. When the cream begins to thicken, add caster sugar and vanilla extract in small amounts.
Add mascarpone to the semi-whisked cream. Continue whisking until stiff.
Mix cold coffee with egg liqueur in a bowl.
Line the baking tray with cling film. Put a few tablespoons of mascarpone on the bottom of the tray and spread it out. Sprinkle with a small amount of cocoa then soak the biscuits for a few seconds in the coffee-liqueur mixture and place them on the mascarpone in the tray. Continue with more layers of mascarpone mixture, soaked biscuits and cocoa. Put blueberries on the top of the last mascarpone layer, cover with soaked biscuits and place some blueberries on the top. Cover the cake with a plastic wrap and put it in the refrigerator for the night.
You do not have to add fruit. If you prefer tiramisu without fruits, just skip the blueberries.
Hold the finger biscuits literally only for 2-3 seconds in the coffee-liquor mixture. They can not get too wet, otherwise they will start falling apart and the cake will be hard to cut.
I had an egg liqueur at hand, but you can also use vanilla liqueur, rum, amaretto or vermouth.
I used a rectangular tray with a size of 15 by 24 centimetres.
Do you like mascarpone? If yes, then try our recipe for Chocolate WZ cake.
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