I had a packet of I Savoiardi sponge fingers at the bottom of the cupboard and my husband innocently asked ‘are you making Tiramisu?’
Well, now I had to now, but I didn’t have the necessary authentic ingredients. So using a bunch of leftover Christmas ingredients such as eggnog and brandy cream, I have made this rather unauthentic but still really yummy Tiramisu.
You probably shouldn't call it Tiramisu, it's actually nothing like it
I made four individual serves in parfait glasses, but you could just as easily make a large single serve in a glass bowl. Believe it or not, but fancy beer glasses also make perfect dishes for Tiramisu and trifle.
Ingredients A packet of I Savoiardi sponge fingers (I used 12 in total for the four servings)
1 and a half cups of strong espresso coffee
¼ cup caster sugar
¼ cup (or more) of your favourite liquor such as Amaretto, Franjelico, Pedro Ximenez or Kahlua
Eggnog in the custard - why not
2 tablespoons custard powder
2 tablespoons caster sugar
1 cup milk (I used shop-bought eggnog)
300ml thickened cream (I used shop-bought brandy cream)
Mix together the custard powder and sugar in a small saucepan with ¼ cup of the milk (or eggnog) and mix to make a smooth paste. Pour in the rest of the milk and cook over a low heat, stirring continually until the custard becomes thick. This usually takes around ten minutes. At this stage you can stir in a teaspoon of vanilla or a few sprinkles of nutmeg, but this is optional.
Tip into a medium bowl, cover with plastic and cool in the fridge for 30 minutes.
Mix the hot coffee and sugar together so the sugar dissolves. Add the liquor and place in a small deep bowl (it needs to be big enough for a single sponge finger, plus a bit of room to get at with forks.
This brand gives you packets of six fingers individually wrapped.
Working quickly, drop one sponge finger in the coffee mixture at a time and using two forks, flip it over and remove before the whole thing disintegrates. *Depending on what sort of glass or bowl you are using, you may want to break the finger in half before laying it (as decoratively as you can) in the serving dish. You want to layer the bottom of the dish with the fingers.
If there is any leftover coffee mixture, spoon it over the sponge fingers (or drink it, your choice).
Hiding a chocolate in the middle is always fun
Optional: hide a Ferrero Rocher in the middle of the sponge fingers. Don’t forget to unwrap it first.
Adding whipped cream to custard... hope you're not dairy intolerant
Take the cooled custard out of the fridge and using electric beaters, beat until the custard is smooth. Then whip in the (brandy) cream until peaks begin to form.
Spoon the custard cream into the parfait dishes, smoothing the top and taking care to cover the sponge fingers.
Decorate the tops with your preferred flavour. I have used Ferrero Rocher (who DOESN’T get a box of these every Christmas) and then dusted it with cocoa and icing sugar. These can be made a few hours ahead of time or even the night before (leave the decorating until just before serving).