Easy Tiramisu

This recipe is tailored for a small kitchen – all you need is a shallow dish or takeaway container, a whisk, a mixing bowl, a spatula or spoon and a decent container or a few wide-bottomed jam jars or teacups – plus, time for it to set. Buy an espresso shot from a café nearby if you don’t have the means to make an Americano. Tiramisu literally means ‘pick-me-up’, so it's worth adding in some dessert liqueur of your choice – to be enjoyed alongside or in the finished dish.

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Serves
6
Total Time
3 Hours
Ingredients
2 shots of espresso or about 1 tbsp of coffee granules
200ml of boiling water (250ml if using coffee granules)
1 x 250g tub of mascarpone cheese
300ml of double cream
4 tbsp of caster sugar
4 tbsp of Kahlua liqueur, Frangelico liqueur, Marsala or dark rum (optional)
1 x 200g packet of ladyfingers or 200g of sponge/Madeira cake, cut into strips
To Decorate
1 tbsp of cacao nibs
1 tsp of unsweetened cocoa powder
Method
Step 1
Mix your espresso or coffee granules with the boiling water and pour into a shallow dish or takeaway container.
Step 2
Take your mascarpone, double cream and sugar and whisk together in a mixing bowl until smooth and the consistency of thickly whipped cream. If using, whisk in your alcohol, 1 tablespoon at a time, until fully combined.
Step 3
Take your ladyfingers or sponge/Madeira cake strips and very quickly roll each one in the coffee/liqueur mix for about 2-3 seconds. The key is to avoid sogginess by over-soaking them. If there is any leftover coffee/liqueur mix, either drizzle it over the top layer of soaked ladyfingers/sponge cake in the container, or drink it.
Step 4
Assemble and layer the dessert in the container of your choice. You can also make individual portions in 6 wide-bottomed glasses or teacups, if you prefer.
Step 5
Start with a layer of the soaked ladyfingers/sponge cake and then slather on half of your cream mix. Do one more layer of the soaked ladyfingers/sponge and finish with the remaining cream mix.
Step 6
Decorate with the cacao nibs and sifted cocoa powder, then cover (if there’s enough spare space at the top of the dessert to do so) and leave to set in the refrigerator for at least 2 hours or ideally overnight.

Extract from Van Life Cookbook: Resourceful recipes for life on the road: from small spaces to the great outdoors by Danny Jack and Hailee Kukura (Pavilion Books). Photography by Holly Farrier

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