:: Chocolate Information Center ::


			< Recipes 1 - Recipes 2 - Recipes 3 - Recipes 4 >

Tiramisu Crown


				Yield: Serves 8-10.
				Special Equipment: A 20cm (8 inch) round, loose based cake tin

					Ingredients:
					- 10ml (2 tsps) gelatine
					- 40g (2oz) caster sugar
					- 40ml (2 Tbs) instant coffee
					- 100ml (5 Tbs) Tia Maria or coffee liqueur
					- 100ml (5 Tbs) Tia Maria or coffee liqueur
		- 200g sponge fingers			- 10 Chocolate Flake
		- 300g chocolate			- Two, 250 cartons Mascarpone cheese, or firm
		- 40ml (2 Tbs) cocoa				cream cheese
		- 284ml (½pint double cream)

	Method:
	Dissolve gelatine in a little hot water.

	Mix sugar and coffee with 2 tablespoons boiling water, then mix into the clear gelatine with 2 tablespoons of liqueur.

	Dip sponge fingers into remaining liqueur then closely line the base and sides of the tin, with the Flake evenly spaced round the edge.

	Melt the chocolate carefully.

	Whisk cheese and coffee together, then whisk in the cream and cooled chocolate, continuing to whisk until mixture thickens; spoon into the tin.

	Refrigerate overnight until set.

	Sprinkle generously with cocoa then ease out of the tin and serve on an attractive plate with a decoration in the centre.

	Tie a ribbon round the dessert if you wish. Serve in slices.

Hosted by www.Geocities.ws