If you love cheesecake you’re guaranteed to adore this moussey no-bake Tiramisu torte.
SERVES 12 -PREP 20 MINS – COOK 5 MINS
50ml very strong espresso coffee
150ml coffee liqueur
400g plain chocolate (bournville)
4 eggs, separated
100g golden caster sugar
500g mascarpone cheese
3 red roses
1 egg white
1tbsp soft silver pearls (Dr Oetker)
2tbsp caster sugar
1 Grease and line a 23cm spring clip tin. Arrange the sponge fingers over the base, cutting, to fit. Stir together the coffee and 100ml of the coffee liqueur. Pour over the sponge fingers.
2 Break the chocolate into squares, put into a bowl, resting over a pan of simmering water, to melt.
3 Whisk the egg whites, in a clean bowl until stiffly peaking, set aside.
4 Whisk together the egg yolks and golden caster sugar until thick and pale. Whisk in the mascarpone.
5 Whisk in the remaining coffee liqueur, and melted chocolate. Fold in the egg whites and mix gently until evenly combined.
6 Spoon on top of the coffee soaked sponge fingers. Chill for 4 hours.
7 For frosted roses, brush a thin layer of egg whites over the rose petals and sprinkle with caster sugar. Leave in a cool dry place.
8 Slide torte onto serving dish, dust with cocoa, sprinkle over soft silver pearls and finish with the frosted roses.
Top tip: Pop this luxury chocolate dessert in the freezer to get ahead.
Per serving: 504 cals, 30g fat (18g saturated), 45g carbs