Double chocolate tiramisu

  • Rating: 4 stars
  • Takes: 25mins to prepare, 25mins to cook plus 3hrs to chill
  • Serves: 8

Ingredients

  • 400ml Fairtrade coffee
  • 50g (2oz) Fairtrade caster sugar
  • 75ml (3fl oz) marsala wine
  • 1x200g (7oz) packet of sponge fingers
  • For the mascarpone mixture
  • 100g (3½oz) white chocolate, chopped
  • 4 egg yolks
  • 125g (4oz) Fairtrade caster sugar
  • 50ml (2fl oz) marsala wine
  • 250g carton Tesco's lighter mascarpone
  • 200g carton light soft cheese
  • 125g (4oz) half fat créme fraiche
  • 1tsp Faitrade cocoa powder
  • 25g (1oz) Fairtrade dark chocolate

Each serving contains 496 calories, 43g sugar, 25g fat, 5.7g saturates and 1.2g salt.

Method

Put the Fairtrade coffee and the 50g (2oz) Fairtrade caster sugar in a medium saucepan and boil down to reduce in volume by half (this takes about 10 minutes).

Add the 75ml (3fl oz) marsala and pour into a shallow dish. Briefly soak half of the sponge fingers in the coffee mixture - they need only a few seconds or they fall apart. Lay them across the base of a large, 24cm (9in) diameter serving bowl or dish.

For the mascarpone mix, melt the white chocolate in a bowl set over a saucepan of gently simmering water (or melt in the microwave) until just melted, then remove the bowl from the pan and set aside to cool slightly. Put the egg yolks, caster sugar and marsala in a large heatproof bowl.

Place over a saucepan filled with 2.5cm (1in) simmering water. Using an electric hand whisk, beat the mixture over the simmering water for 7-8 minutes until thick and paler in colour. Remove from the heat and continue to whisk for several minutes until thicker and cooled - and when the beaters are lifted the mixture leaves a ribbon trail. Set aside.

In a separate large bowl, beat the mascarpone and soft cheese with a wooden spoon until smooth. Stir in the créme fraiche. Using a spatula, fold the mascarpone mix into the egg yolk mixture, then fold in the cooled white chocolate. Spoon or pour half of this mixture over the sponge finger layer.

Briefly soak the remaining sponge fingers in the coffee mixture as before and lay them on top of the mascarpone mixture, cutting to fit if necessary. Pour over the remaining mascarpone mixture, to evenly cover the fingers.

Sift the Fairtrade cocoa powder over the surface then grate over the Fairtrade dark chocolate. Cover with cling film and chill for at least 3 hours, or up to 24 hours, to firm up before serving. 


fairtrade 2014 logoThe FAIRTRADE Mark on products means that international Fairtrade standards have been met, ensuring that farmers and workers in developing countries receive a better deal for their crop and the opportunity to invest in their businesses and communities for a sustainable future.

*Some Fairtrade products may only be available in limited stores. 

Read our latest blog: Go Further this Fairtrade Fortnight

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