TiramisuBeth Watson2020-04-08T04:14:19+00:00 Project Description Our Lactose Free Cream makes this Tiramisu a decadent party pleaser! INGREDIENTS 250ml Mungalli Lactose Free Pouring Cream 3 Mungalli Bio Eggs 1/4 cup castor sugar 1/2 teaspoon Vanilla 1 1/4 cups strong black coffee 2 tbsp Rum 24-30 Lady Finger (Pavesini or Savoiardi biscuits) Cocoa (for dusting) METHOD Whisk cream until soft peaks form. Set aside. Beat yolks and sugar in a stand mixer until it changes to pale yellow and is thick. Add vanilla and cream, beat until just combined and smooth. Transfer mixture to a bowl, set aside. Clean bowl and whisk. Add egg whites and beat until it’s stiff. Add 1/2 the cream mixture into the egg whites. Gently fold through until combined. Add the remaining cream mixture and fold through. Mix coffee and liquor together. Quickly dip the biscuits in and line the bottom of a 8”/20cm square dish. Spread over half the cream, then top with another layer of coffee dipped biscuits. Spread the remaining cream on top. Cover and refrigerate for at least 4 – 5 hours, or preferably overnight. Just before you serve, dust Tiramisu with cocoa powder. Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.