T I R A M I S U

S Y L V I A ' S T I R A M I S U

This recipe is another family favorite. It was given to us my our friend Sylvia, but I think I have seen a similar recipe on packets of sponge finger biscutes. Obviously a classic. It is particularly good in summer as it requires no heat to prepare; so no hot cooking on hot days. It's also served chilled which is nice too. My tip here is to prepare it the day before you eat it so as to let the biscutes soak up the moist layers fully. This may require distractionary techniques such as the meringues blogged below. You can make them out of the egg whites left over.

Layer One:
2 shots of coffee some kalhua, tiamaria etc
or 1 table spoon of instant 1 and 1/2 cups of hot water
1 table spoon of castor sugar 500g of sponge finger biscutes

Layer Two:
4 egg yolks 1/2 a cup of thickened cream
500g of cream cheese 1/4 of a cup of castor sugar

Layer Three:
1/2 a cup of thickened cream 1 dark flake chocolate bar

To make the first layer combine all ingredients except for the sponge fingers in a bowl. The sponge fingers will be dipped one by one in the mix and arranged in the serving bowl to complete the layer. Layer two requires you to beat together the egg yolks and castor sugar until pale and creamy. Then add the cream cheese and beat until smooth. Whip the cream in a seperate bowl and then fold this into the mixture. The first two layers should be placed alternately into the bowl starting with a biscute layer. Finally, whip the cream reserved for layer three, spread this over the top of the trifle and sprinkle with chocolate.