So, sometimes you have "meant to be" moments when baking. You know, that moment when you're craving to make something and you just happen to have everything on hand? Yes, well I was starting to have that moment! I had an intense craving for tiramisu. I found sponge fingers in the pantry. Tick! Whipped cream. Tick! Eggs and Sugar. Tick, Tick! There was still heaps of mini chocolate eggs left over from easter, so I was going to use that to grate over the top. It was all coming together nicely in my head. Can I just say that this recipe is INSANELY easy with such an impressive result! So basically to cut a LOOOONG story short. I realised that we didn't have any instant coffee ANYWHERE! arrrgh! Major multiple facepalms or MMF (You heard the term here first peoples)! All I could find was, 1/2 a tiny tin of this gross caffine free "eco" coffee (remember my mother? the health nut?) and some medium ground coffee for a plunger, or a espresso machine. You know, the kind that you get in those christmas hampers, that don't dissolve in water? So I tried the "eco" coffee first and I had basically used whatever was left in there but it was only good for 1/3 of the sponge fingers. I reluctantly used the ground coffee, wishing that somehow, miracles would happen and the coffee would dissolve. OBVIOUSLY not. Ok, take a step back, clear mind. What can I resort to? Lightbulb! I remembered that someone had given us a coffee plunger thing as a gift a while ago. I found it and was able to save my tiramisu. Big sigh of relief! PLUS i was only 20 mins late meeting up with the boy. Hahah.. it could've been worse.
Easy Peasy Tiramisu
1 packet of salvadori sponge fingers
2 cups of strong black coffee (2 cups of boiling water and 5 table spoons of instant coffee)
3 egg yolks
1/2 cup + 2 teaspoons castor sugar
600ml thickened cream (1 large tub)
3 tablespoons of cocoa
1 teaspoon of vanilla essence
milk chocolate (to grate over the top)
1. To make the sabayon, set up a pot with water only about 1/4 full and put a heatproof bowl over the top. Add in the egg yolks, and 1/2 cup sugar into the bowl and on a low heat, use an electric whisk (hand beater) to beat the eggs until they turn to a pale yellow and become fluffy. Be careful that it doesn't get too hot or else the eggs will start to cook and it's kinda gross. Bleh.
2. Put cream in a bowl, add 2 teaspoons of sugar and the vanilla and whip until soft peaks form and becomes fluffly.
3. Fold the sabayon into the whipped cream and set aside.
4. Dip the sponge fingers into the cooled coffee and arrange in the serving pyrex dish, covering
the entire base of the dish. Let the sponge fingers soak up the coffee for a few seconds, but not too long or else it becomes too soggy and quite difficult to pick up.
5. Spoon the cream and sabayon mixture over the top, using a spatula to spread and cover all the sponge fingers.
6. Sprinkle cocoa over the top and grate chocolate to cover the whole surface.
7. Allow to chill in the fridge for a at least an hour.
This is a great dish to bring along to a gathering of some sort! It was a big hit...i didn't even get to take a decent photo of it. Hence the really dodgy photo taken by the boyfriend.