Black Garlic Tiramisu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Sponge fingers soaked in coffee and Marsala wine with a subtle hint of sweetness from Black Garlic Paste, layered together with creamy mascarpone.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins + chilling overnight | Cook: <\/b>none | Serves: <\/b>4-6\u00a0| V<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
250g mascarpone\u00a0<\/li>
270ml double cream\u00a0<\/li>
100g caster sugar<\/li>
250ml coffee made with 300ml boiling water and 2 tbsp coffee granules or 250ml freshly brewed espresso coffee<\/li>
100ml Marsala wine<\/li>
2 tbsp Black Garlic Paste<\/b><\/li>
1 tsp vanilla extract<\/li>
175g sponge fingers or savoiardi<\/li>
Cocoa powder for dusting – sieved<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
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.\u00a0\u00a0<\/li>
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.\u00a0<\/li>
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.<\/li>
Cover the tiramisu with cling film and refrigerate overnight to allow the sponge fingers to soak up all the flavours.<\/li>
Just before serving dust cocoa powder generously over the top.<\/li><\/ul>
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