Millionaires Mocha Tiramisu

teas.co.uk · 25 min plus 4 hours fridge · Serves 8

You'll need

• 2 Costa Millionaires Mocha sachets (46g total)
• 300ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
• 20ml dark rum (for the soaking liquor)
• 3 large free range eggs, yolks and whites separated
• 75g golden caster sugar
• 500g mascarpone cheese, at room temperature
• 50g dark chocolate (at least 70% cocoa), finely grated, for the cream
• 30 Italian savoiardi sponge fingers (about 250g total)
• 2 tablespoons of cocoa powder, for the dust
• 1 tablespoon of icing sugar, for the dust
• 1 shallow 23cm square ovenproof dish
• 1 wide shallow bowl for the soak

Method

1. Bring the 300ml of water to a rolling boil and leave to drop to 90C. Tear both Millionaires Mocha sachets open and tip the 46g of powder into a small mixing jug. Pour the 90C water over the powder and whisk fast for thirty seconds into a glossy soaking liquor.
2. Stir the 20ml of dark rum into the soaking liquor. Set aside on the worktop for fifteen minutes to cool to lukewarm.
3. Separate the 3 eggs. Add the 75g of golden caster sugar to the bowl of yolks.
4. Whisk the yolks and sugar with the electric whisk for three full minutes until the mix pales and thickens into a ribbon. Beat in the 500g of mascarpone cheese a third at a time until smooth and glossy. Fold the 50g of grated dark chocolate through the cream with a metal spoon.
5. In a separate clean bowl, whisk the 3 egg whites to firm peaks. Fold the firm whites into the mascarpone bowl in three additions with a light figure of eight motion.
6. Pour the cooled Millionaires Mocha soaking liquor into the wide shallow bowl. Dip the sponge fingers two at a time for a one second count on each side, no longer, or they turn to mush in the layers.
7. Line the base of the 23cm square dish with a tight layer of soaked sponge fingers (about 15). Spoon half of the mascarpone and chocolate cream evenly across the base, smoothing flat.
8. Lay a second tight layer of soaked sponge fingers on top (the remaining 15). Spoon the rest of the cream evenly across, smoothing flat to the top of the dish.
9. Cover with cling film and place in the fridge for four full hours, or overnight.
10. Just before serving, dust the surface heavily with the 2 tablespoons of cocoa powder through a fine sieve, then a lighter dust of the 1 tablespoon of icing sugar over the cocoa. Cut into 8 portions with a sharp knife wiped clean between cuts.
11. Take it out of the fridge about ten minutes before serving so the cream softens a little.

Recipe: https://teas.co.uk/recipes/coffee/millionaires mocha tiramisu/