Black Garlic Tiramisu

Sponge fingers soaked in coffee and Marsala wine with a subtle hint of sweetness from Black Garlic Paste, layered together with creamy mascarpone.

Prep: 15 mins + chilling overnight | Cook: none | Serves: 4-6 | V

Ingredients

250g mascarpone
270ml double cream
100g caster sugar
250ml coffee made with 300ml boiling water and 2 tbsp coffee granules or 250ml freshly brewed espresso coffee
100ml Marsala wine
2 tbsp Black Garlic Paste
1 tsp vanilla extract
175g sponge fingers or savoiardi
Cocoa powder for dusting – sieved

Method

Put the mascarpone, double cream and caster sugar into the bowl of a free standing mixer fitted with a whisk attachment. Whisk until all the ingredients are combined and the mixture is the consistency of whipped cream.
Mix the coffee, Marsala wine, Black Garlic Paste and vanilla extract together until well combined. Pour the coffee mixture into a shallow dish. Quickly dip the sponge fingers into the coffee mixture for 1 second on each side.
Layer half the dipped sponge fingers in a shallow dish; approximately 18cm x 22cm. Spread over half the mascarpone cream mixture. Add another layer of dipped sponge fingers. Smooth the remaining mascarpone cream on top. Discard any remaining coffee liquid.
Cover the tiramisu with cling film and refrigerate overnight to allow the sponge fingers to soak up all the flavours.
Just before serving dust cocoa powder generously over the top.