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Tiramisu hearts

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Mini tiramisu hearts.
Mini tiramisu hearts.Murdoch Books

A recipe from the Good Food collection.

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Ingredients

  • two 14cm × 20cm ready-made sponge cakes

  • 1 tbsp instant coffee powder

  • 60ml (¼ cup) boiling water

  • 2 tbsp coffee liqueur

  • 100g dark chocolate, chopped

  • 2 tbsp unsweetened cocoa powder

Filling

  • 1 large egg

  • 2 tbsp icing sugar

  • 1 tsp natural vanilla extract

  • 150g mascarpone cheese

  • 60ml (¼ cup) cream, whipped to soft peaks

Method

  1. Step 1

    Grease and line the base and sides of a 20cm × 30cm baking tin with baking paper. Line a baking tray with baking paper.

  2. Step 2

    Cut each cake horizontally into three 8mm layers. Combine the coffee, boiling water and liqueur in a small bowl. Set aside to cool. Brush each of the layers with the coffee mixture.

  3. Step 3

    To make the filling, beat the egg, sugar and vanilla in a bowl using electric beaters until pale and creamy. Fold in the mascarpone and cream.

  4. Step 4

    Place one layer of sponge in the prepared tin and spread with one-third of the filling. Top with another layer of sponge. Spread with another one-third of the filling. Repeat with the remaining sponge and filling. Place in the freezer for 40 to 50 minutes, or until firm. Use a 4cm heart-shaped cutter to cut out 24 hearts.

  5. Step 5

    Melt the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Pour onto the prepared tray. Spread to a thickness of 2mm with a spatula. Allow to set before cutting out 24 heart shapes with the cutter used for the cakes.

  6. Step 6

    Transfer the chocolate hearts to a wire rack and dredge half with the cocoa. Place carefully on top of the petits fours. Refrigerate until needed.

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