Coffee and rum soaked biscuits layered with vanilla cream, caramel sauce and peanuts is the perfect desert for any sweet toothed coffee lover.
1 cup caster sugar
¼ cup water
1 cup cream
2 tablespoons rum
1 teaspoon vanilla extract
40 grams butter
¼ teaspoon sea salt
150 grams cream cheese at room temperature
½ cup caster sugar
1 teaspoon vanilla extract
150 grams mascarpone
1 cup cream, softly whipped
1 cup strong black coffee, cooled
2-3 tablespoons rum or other favourite liqueur
24-30 savoiardi biscuits (crisp sponge fingers)
100 grams honey roasted peanuts, roughly chopped
8-10 individual glasses or dishes
Caramel: Put the sugar and water in a medium saucepan over a low heat until the sugar has dissolved. Bring to the boil and cook until the mixture turns a deep golden colour. Remove from the heat and gradually stir in the cream, taking care as the mixture will bubble and splatter furiously. Return to the heat and simmer for 1 minute. Stir in the rum, vanilla, butter and salt. Cool then refrigerate for at least 2 hours until thick. The caramel can be made several days ahead and kept refrigerated.
Vanilla cream: Beat the cream cheese, sugar and vanilla until light and fluffy. Put the mascarpone in a large bowl and stir in a little of the whipped cream to loosen it. Fold another spoonful of the whipped cream into the cream cheese. Add the cream cheese mixture and the remaining whipped cream to the mascarpone and use a large metal spoon to fold them all together. Don’t over-mix or the mascarpone will split and curdle. By having each mixture at the same consistency, this is less likely to happen. Cover and chill if not using immediately.
To assemble: Combine the coffee and rum in a bowl. Working with one biscuit at a time, dip each one for 3 seconds in the coffee and place in the base of each dish, breaking them up if the dish is narrow. Top with a spoonful each of vanilla cream, caramel sauce and peanuts. Repeat with another layer starting with 1 or 2 coffee soaked bisuits. Cover the dishes with plastic wrap and refrigerate until ready to serve.
Alternative making and serving suggestions:
Make one large tiramisu in a 7 cup capacity glass or ceramic dish. To serve, scoop the tiramisu into serving bowls.
Make free-form desserts. Place 2 coffee-dipped sponge fingers in a shallow dessert plate. Top with the cream, caramel sauce and peanuts. Repeat with another layer. You will need more sponge fingers if making free-form desserts.
The tiramisu can also be served frozen. Assemble it in a double plastic wrap lined cake tin, so it can easily be turned out. Cut into wedges or slices for serving.