If nothing else, these here pudding files are a great place to stash my favourite recipes. My recipe tab saves me having to dig through a mountain of cookbooks and food magazines (because I am ridiculous and keep all of them), and allows me to access staples, like the birthday sponge, instantly. And, you know, it's always good to make sure that they work.

I'm adding another one with this Tiramisu.

It's not a traditional version, so purists will tut. But it's my mum's absolute favourite, especially when the coffee liqueur has had a couple of days to work its magic, soaking right through the sponge fingers and cream.

We have been making this recipe since we first discovered it in an early issue of Donna Hay magazine. It is a very simple combo of sponge finger bickies dipped in cooled espresso and coffee liqueur, cream and mascarpone whipped together, and a decadent smothering of chocolate ganache over the whole thing.

To be honest, it's a bit on the rich side for me, so I can only do half a slice at a time and I pile it with berries. But I make it so much, particularly in summer, that it would definitely help to have the recipe permanently on hand. 
And maybe I can lure a few purists to the dark side with the promise of ganache and short cuts...

Chocolate Tiramisu
(Recipe adapted from Donna Hay Magazine, issue 9)

20 sponge finger biscuits, the thinner ones
3/4 cup single pouring cream
200g best quality dark chocolate
100g best quality milk chocolate
1 1/2 cups single pouring cream extra
1 1/2 cups mascarpone cheese
1 cup cooled espresso coffee
1/3 cup coffee flavoured liqueur (I use Tia Maria or Kahlua)

First, make your espresso and leave it to cool.
Line a 20cm loaf tin with non-stick baking paper and make sure the edges of the paper are long enough to over-hang the tin. This will make it easy to pull off when serving.
Break the chocolate into small pieces and place in a heat-proof bowl.
Heat the 3/4 cup of cream over low heat in a small saucepan until almost boiling, then pour it over the chocolate. Leave for 5 minutes then stir slowly until combined, smooth and glossy. Set aside to cool.
Whisk the extra cream and mascarpone until soft peaks form. Be careful not to over whip.
Place the cooled espresso and coffee liqueur together in a shallow bowl.
Now you're ready to assemble.
First, pour 1/3 of the cooled chocolate ganache into the bottom of the prepared loaf tin, spreading evenly to the corners. 
Next, top the chocolate layer with half of the cream and mascarpone mixture, again spreading into the corners with a pallet knife or spatula.
Then quickly dip each side of the biscuits one at a time in the coffee mixture and line up snugly on top of the cream.
Top this with another layer of dipped biscuits, followed by the remaining cream and mascarpone.
Spread another 1/3 of the chocolate ganache over the top and cover the tin with plastic wrap.
Place in the fridge for at least two hours, but I'd recommend overnight or a day or two to allow that beautiful coffee flavour to develop.
Reserve the remaining ganache in a container in the fridge until you're ready to serve.
When serving, heat the ganache in a microwave for 20 or 30 seconds until slightly warm. Give it a stir until it becomes its glossy impressive self.
Run a knife down the ends of the tin and then turn your tiramisu out onto a long serving plate with enough room on the sides to catch any ganache drips. Carefully peel off the baking paper.
Pour the warm ganache over the top, gently coaxing it to the edges, and take to the table just as it drips down the sides. Listen to the ahhhhs and gasps from your guests and lap up general adulation.
I like to serve mine with fresh red berries - whatever's in season and not going to send you broke.


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