Using all the flavours found in tiramisu, we’ve given the Italian dessert a new winter coat. With a molten centre and contrasting cold cream, dipping biscuits are a must.

Molten tiramisu pots 

Makes 5

Ingredients

For the coffee pouring cream 

⅓ cup (50g) caster sugar
1 tub (250g) mascarpone 
2 Tbsp dark rum or Kahlúa
2 Tbsp espresso, warmed   

For the chocolate pots 

¾ cup (180g) butter
200g dark chocolate, chopped
3 eggs
3 egg yolks 
¾ cup (180g) caster sugar
3 Tbsp espresso 
2 Tbsp dark rum or Kahlúa 
⅓ cup (50g) cake flour
2 Tbsp (15g) cocoa powder
Pinch salt ½ packet Lady’s fingers biscuit, for serving  

Method 

1. Whisk together coffee pouring cream ingredients. Place in a deep container. Cover with clingfilm and chill until serving.
2. Preheat oven to 200°C. 
3. Melt together butter and chocolate over a double boiler or in the microwave, stirring at 30-seconds intervals to avoid seizing. Stir until smooth and set aside to cool slightly.
4. Whisk eggs, egg yolks and sugar with an electric whisk for about 3 minutes until fluffy and pale yellow in colour. 
5. Fold espresso, liquor and chocolate mixture into the egg mixture. 
6. Sift together flour and cocoa then add salt. 
7. Stir wet mixture into flour mixture until well-combined. Pour into 5 ramekins or oven-proof side bowls of about 8cm. 
8. Bake for 17-20 minutes, until puffed up and a film appears on top, much like brownies do. (The centre will still be slightly wobbly.) Remove and cool for 3-5 minutes. 
9. Serve drizzled with coffee pouring cream and Lady’s finger biscuits on the side for dipping.

Cook’s note
Always make sure your coffee is cooled slightly before adding. You can swap espresso for strong prepared instant coffee, if you like.  

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Tiramisu french toast

The post Molten tiramisu pots  appeared first on MyKitchen.

Your favourite coffee cake just got a major upgrade! This tiramisu ice cream cake is the perfect treat for all those hot summer weekends on the way.

SERVES 12 // COOKING TIME 3–4 hours 30 min

INGREDIENTS
200 g finger biscuits
2 L vanilla ice cream, softened
¼ cup chocolate vermicelli
½ cup espresso, cooled
1 cup cream
1 cup milk
90 g pack coffee instant pudding
Cocoa powder, to dust

METHOD
1. Line the bottom and sides of a loaf tin with cling film, leaving extra hanging over the sides.
2. Line the bottom and sides of the tin with biscuits, reserving the extras. Add ½ the ice cream, spreading it and adjusting the biscuits so they stay in place. Sprinkle chocolate vermicelli.
3. Dunk the remaining biscuits in the coffee and arrange on top of the ice cream. Fill the tin with the remaining ice cream and sprinkle with more vermicelli. Freeze for 3–4 hours.
4. Remove tiramisu from the tin by lifting the overhanging cling film. Remove the cling film and place on a serving plate.
5. Beat together cream, milk and pudding powder until soft peaks form. Place in a piping bag and pipe rounds on to tiramisu. 6. Finish with a dusting of cocoa. Return tiramisu to the freezer before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you thought this recipe was delicious, wait till you try our indulgent doughnut ice cream sandwiches.

The post Savour summer with our tiramisu ice cream cake appeared first on MyKitchen.