Gaytime tiramisu

Name: Gaytime tiramisu
Cook time: 2 h 30 min
Yield: 8-10
Cuisine: Italian
Ingredients: 3 tbsp Milo, or cocoa, plus extra to serve; 250ml milk; 500ml thickened cream; 250g mascarpone; ½ cup caster sugar; 1 tsp vanilla extract; 500g sponge finger biscuits (savoiardi); 12 Malt'O'Milk biscuits (about ⅓ of a packet), crushed, or ¼ cup Golden Gaytime crumbs

Adam Liaw

December 4, 2018

Time:2 hours +Serves:8-10

It's testament to tiramisu's evergreen popularity that savoiardi biscuits and mascarpone can be found in just about every supermarket in the country. The great pity however, is that the coffee and fortified wine included often rules it out-of-bounds for children. This Golden Gaytime tiramisu isn't just kid-friendly, it might end up being their best-friend forever.

Ingredients

3 tbsp Milo, or cocoa, plus extra to serve
250ml milk
500ml thickened cream
250g mascarpone
½ cup caster sugar
1 tsp vanilla extract
500g sponge finger biscuits (savoiardi)
12 Malt'O'Milk biscuits (about ⅓ of a packet), crushed, or ¼ cup Golden Gaytime crumbs

Toffee base

¼ cup caster sugar
¼ cup soft brown sugar
100ml thickened cream

Method

Step 1
For the toffee base, combine the caster sugar and ¼ cup water in a saucepan and bring to a boil. Simmer until the sugar forms a dark caramel. Stir in the brown sugar and cream and simmer for a minute, stirring constantly until the caramel is dissolved. Set aside to cool to room temperature, then chill in the fridge until ready to use.
Step 2
Combine the remaining 500ml of cream, mascarpone, sugar and vanilla in a bowl and whip to soft peaks. The mixture should not be too stiff. Remove one-third of the mixture to a separate bowl and add the cold toffee base to the remaining two-thirds. Fold the toffee base through the cream mixture until well-combined.
Step 3
Mix the 3 tablespoons of Milo or cocoa with 100ml of hot water and add the milk. Place the Milo mixture in a deep tray and dip half the savoiardi biscuits for just a few seconds. Arrange half of the biscuits in the base of a 24cm square serving dish, and then cover with the toffee cream mixture, ensuring there are no air pockets. Repeat with another layer of dipped biscuits in the same direction as the first layer, and a final thick layer of vanilla cream. Tap the dish against the bench to flatten the top and remove any air pockets. Refrigerate for at least 3 hours. To serve, dust the top of the tiramisu with Milo or cocoa and scatter over the biscuit crumbs. Serve immediately.