This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

The TDF Take On Tiramisu

Food

Who doesn’t love a no-cook dessert? These individual Tiramisu servings are ridiculously easy to make, and the winning combo of coffee and liqueur makes them the perfect, grown-up ‘not-too-sweet’ treat.

Disclaimer: this is NOT an authentic tiramisu, so if you are a traditionalist look away now. Our no-fuss recipe omits eggs, for a simplified and slightly lighter take on the traditional Italian dish.

22nd May, 2018

A very TDF tiramisu. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.

Layers of thickened cream, mascarpone and coffee-soaked sponge biscuits. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.

Savoiardi sponge biscuits soon to be soaked in coffee. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.

The ultimate coffee-based treat! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.

IngredientS (Serves 4-6)

120ml (or 3 short strong shots) of Nespresso Livanto
30ml (1 shot) Amaretto or other sweet dessert liqueur of your choice (Marsala or coffee liqueur also works well)
1 packet savoiardi (ladyfinger) biscuits
200ml thickened cream
200ml mascarpone cream
few drops vanilla essence
1 teaspoon icing sugar
cocoa powder, for dusting

METHOD

Prepare 3 x espresso shots of Nespresso Livanto, and set aside to cool slightly.

Whilst coffee is cooling, whip cream until thick peaks form, then add mascarpone gradually, and combine until smooth and velvety. Add a few drops of vanilla essence and dusting of icing sugar to sweeten the mixture.

Combine cooled coffee and liquor in a shallow dish. Dip ladyfinger biscuits in coffee mixture, until soaked through.

Assemble each dessert by lining the bottom of each glass with coffee-soaked biscuits (break as necessary), and alternating layers of cream mixture and biscuits. Drizzle any leftover coffee mixture amongst the glasses before topping with cream mixture. Refrigerate for at least 2 hours before serving.

Dust with cocoa just before serving.

 

View Comments

Similar Stories

Food

Nutty Chocolate Dipped Biscotti

Biscotti with the lot-ti (...infused with espresso, orange, and dipped in chocolate!).

Food

Velvety Chocolate Cake With Espresso + Hazelnuts

Our own team share a month of decadent homebaked treats – with one star ingredient: espresso! Supported by Nespresso.

This Week

Lighting

A Leading Lighting Designer Transforms An Underground Carpark

British product designer Lee Broom creates a breathtaking installation in the carpark of Space Furniture in Sydney – and it’s only open

Get A Good Night's Sleep, With These Top 10 Bed Linen Brands

Celebrating World Sleep Day (today!) with top tips for a good night's sleep, from ten of the best bed linen brands.

Architecture

Making Mid-Century Modern Again

The rejuvenated 'Fig Tree Pocket' 60’s House by Bligh Graham Architects, in Brisbane.
Lucy Feagins
  19 hours ago

News

Don't Miss The 'My General Store' Pop-Up This Weekend

Melbournians, you’ve got one day only to have an IRL try on of these Australian made designs in natural fabrics.
Miriam McGarry

Homes

The Self-Designed Home Of Two Architects In South Melbourne

The self-designed home of architects Edward and Edwina Glenn in South Melbourne.
Lucy Feagins
  5 hours ago

Food

Ella Mittas' Zesty Potato Salad With Pesto

Ella Mittas' Greek-inspired potato salad, with zesty lemon, roast almonds and a flavour-packed fresh pesto.
Ella Mittas
  21 hours ago

Studio Visit

The Self-Taught Painter Inspired By His Ethiopian Heritage

We visit Afro-Norwegian artist Olana Janfa in his Thornbury garden-shed studio, who paints to connect with his history and culture.

Art

5 Standout Installations At Melbourne's Newest Gallery

Corbett Lyon guides us though Lyon Housemuseum Galleries' inaugural exhibition, unveiling new works by Australia's contemporary art trailbla...
Elle Murrell

Art

A New Direction For A Much-Loved Landscape Painter

Belynda Henry’s forthcoming exhibition, ‘Reflections’, is a bold new collection of oil-on-canvas landscapes.
Elle Murrell

Architecture

A Home In Three (Tiny) Parts

Atelier Chen Hung blasts open the idea of micro-living, with a literal hole in the middle of this tiny home!
Miriam McGarry

News

Thomas Coward And Fiona Lynch Bring A Greek Marble Quarry To Collingwood

An exhibition that honours the ancient materials used in Artedomus’ ground-breaking furniture collection, New Volumes.
Sally Tabart

News

A Rare Insight Into The Life Of Design Legend Dieter Rams

ACMI presents the Australian premiere of Rams, a documentary about one of the modern world’s most important design icons.
Sally Tabart
  19 hours ago

Interior Design

The Stella Collective's Award-Winning Interiors, From Palestine to Brisbane

Meet Hana Hakim the founder of a Melbourne interior design studio creating WOW-factor projects, both here and abroad.
Elle Murrell

Travel

A Micro Hotel Room Inside An Upcycled Shipping Container

A pop-up hotel on a tiny footprint, touring Victorian wineries the autumn!

News

Coco Flip’s New Collection Is A Celebration Of Australian Craftsmanship

Combining timber, glass, and ceramics, Honey is a collaborative feat!

Similar Stories

Food

Nutty Chocolate Dipped Biscotti

Biscotti with the lot-ti (...infused with espresso, orange, and dipped in chocolate!).

Food

Velvety Chocolate Cake With Espresso + Hazelnuts

Our own team share a month of decadent homebaked treats – with one star ingredient: espresso! Supported by Nespresso.