MY San Grahams Tiramisu

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18 pieces MY San Grahams Chocolate (18 pcs = 225g Handypack)
1/2 cup black coffee (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water)
3 tablespoons rum (optional)
2 tablespoons sugar
250 grams cream cheese (1 block = 250 grams)
1/2 cup confectioner`s sugar
2 tablespoons rum (optional)
1 cup all-purpose cream, chilled overnight (1 cup = 250ml brick)
2 tablespoons cocoa powder
PROCEDURE 1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.

2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add the rum.

3. WHISK the all-purpose cream in another bowl until it doubles in volume.

4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.

5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.

Makes 8 servings.
*For a decorative twist, lay thin strips of waxed paper in a criss- cross pattern over the chilled tiramisu and sift cocoa powder over. Carefully peel wax paper and discard.

When sifting cocoa powder, make sure you use a fine sifter. To get an even dust of cocoa powder,sift at least a foot high over the cake.

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