'Tiramisu' Tart
A delicious no-bake dessert inspired by the classic tiramisu - sponge finger biscuit crust, coffee chocolate ganache, and mascarpone topping... the perfect tiramisu tart
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Servings: 10 slices
Ingredients
Base
- 200 g sponge/lady fingers
- 100 g unsalted butter (melted)
- 1 tsp espresso powder/instant coffee
Ganache
- 250 g dark chocolate
- 300 ml double cream
- 1 tsp espresso powder/instant coffee
- 1 tsp vanilla extract
- 100 ml coffee liqueur
Topping
- 250 g full fat mascarpone
- 150 ml double cream
- 50 g icing sugar
- 1 tsp vanilla extract
- 10 g cocoa powder
Instructions
Base
- Blitz the sponge fingers to a fine crumb and mix through the espresso powder
- Mix through the melted butter
- Press into the base and sides of a loose bottomed 9" tart tin
Ganache
- Add the dark chocolate, double cream, espresso powder and vanilla to a heatproof bowl and heat in the microwave in short bursts, stirring well, until smooth
- Alternatively, place the bowl over a pan of simmering water and stir until smooth
- Pour in the coffee liqueur and stir though
- Pour into the tin on top of the biscuit base and set in the fridge for 1-2 hours
Topping
- Add the mascarpone, double cream, icing sugar, and vanilla to a new bowl
- Whisk together to soft peaks
- Pipe on top of the chocolate layer
- Dust over the cocoa powder and then set in the fridge for 1-2 more hours
- Remove from the tin and serve
Notes
- This recipe lasts for 2-3+ days in the fridge
- This recipe can freeze for 3+ months
- I use this 9" loosed bottomed tart tin in this recipe
- I use a large piping bag with a jumbo round piping tip for decoration
- To make this alcohol free, remove the coffee liqueur and replace with 50g more dark chocolate and 75ml more double cream and an extra teaspoon of espresso in the ganache
- If you want to make it with biscuits instead, use 300g digestives instead of 200g sponge fingers and 150g of butter