Recipes

Fluffy & Light Coffee California Walnut Tiramisu

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Total Time

5 Mins

Serves

4

Prep Time	5 Mins
Cook Time	0 Mins
Total Time	5 Mins

INGREDIENTS

300 g mascarpone
300 ml double cream
1 tsp vanilla
5 tbsp icing sugar
200 ml espresso or instant coffee (50ml for the cream mix), cooled
175 g sponge fingers 1 pack
100 g chopped California Walnuts
4 tsp cocoa powder

PREPARATION

Add 250 ml mascarpone & 100ml double cream into a bowl.
Whisk together to combine.
Add rest of cream and rest of mascarpone and whisk until thick (almost to whipped cream but still smooth – not bubbly).
Add vanilla, icing sugar and 50ml chilled espresso.
Fold gently together until espresso is combined.
Dunk sponge fingers into remaining cooled espresso to soak them gently.
Layer in 2 glass dishes (7-8 fingers should fit on the bottom perfectly of a 7in x 5in dish – but use what you have at home).
Then layer ¼ cream over each set of sponge fingers (½ the cream in total).
Sprinkle about ¾ of your chopped walnuts.
Add another layer of dunked sponge fingers (7-8 should fit now).
Add the rest of the cream.
Sprinkle it with cocoa powder.
Sprinkle with remaining walnuts.
Place in the fridge for a minimum of 4 hours, or you can save to have the next day and then serve!

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.