Name: Adam Liaw’s tiramisu trifle for two
Cook time: 30 min
Yield: 2,generously
Cuisine: Contemporary
Ingredients: 300ml thickened cream; 60g caster sugar; 1 tsp vanilla extract; 250g mascarpone; 1 tbsp Dutch process cocoa powder,plus extra for dusting; 1 cup brewed decaf coffee; 30ml amaretto; 200g sponge finger biscuits (savoiardi)

easyTime:<30 minsServes:2,generously

I rarely bother with the laborious task of beating of egg yolks into zabaglione for a traditional tiramisu. Purists would see a simple mix of cream and mascarpone as a cheat but I’m entirely fine with that.

Ingredients

300ml thickened cream
60g caster sugar
1 tsp vanilla extract
250g mascarpone
1 tbsp Dutch process cocoa powder,plus extra for dusting
1 cup brewed decaf coffee
30ml amaretto
200g sponge finger biscuits (savoiardi)

Method

Step1
Whip the cream to soft peaks with the caster sugar and vanilla,then whip in the mascarpone. Divide the mixture into two equal parts and mix half with the cocoa powder. Combine the coffee and amaretto in a bowl and break the savoiardi into the mixture.
Step2
Take a bowl of about 750ml capacity (you can test this by placing the bowl on scales and filling it with water – each gram of water will be 1ml). It doesn’t have to be a glass trifle bowl. Place the cocoa cream in the base of the bowl and push in the soaked biscuits. Spread the remaining cream until it reaches the top of the bowl and dust liberally with extra cocoa.