Looking for a crowd pleaser for Easter? Serve our mouthwatering Cinnamon Raisin Tiramisu at breakfast (or dessert!) for grown-up guests during your Easter celebration.
|8||slices Sun-Maid® Cinnamon Swirl Raisin Bread|
|2 tbsp||(30 mL) Nescafe® Taster's Choice|
|1 cup||(250 mL) boiling water|
|2 tsp||(10 mL) vanilla|
|1 tsp||(5 mL) sugar|
|1/4 cup||(60 mL) granulated sugar divided|
|8 oz||(225 g) mascarpone cheese (1 1/4 cups), softened|
|3/4 cup||(175 mL) heavy cream|
|1 oz||(30 g) bittersweet chocolate grated|
WHISK together Nescafe with boiling water, vanilla and sugar in a shallow dish. Let cool.
BEAT egg yolks with 2 tbsp (30 mL) of the coffee mixture and 3 tbsp (45 mL) of the sugar in a bowl set over a saucepan of simmering water, with a hand mixer, until the mixture has tripled in volume, about 5 to 8 minutes. Remove from heat and fold in Mascarpone until just combined.
WHIP cream in a bowl with remaining sugar until it holds stiff peaks. Fold in half of the whipped cream until well combined and then the remaining cream just to combine.
DIP 6 pieces of the bread very quickly into the coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might find that you need to break a few into pieces to fit them in the dish).
SPREAD half of the mascarpone filling over the bread into an even layer. Grate half of the bittersweet chocolate over filling. Dip the remaining bread very quickly into the coffee and arrange a second layer over filling. Spread remaining mascarpone mixture over bread.
GRATE more chocolate on top or dust with cocoa.
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