In Norway they like cheese with their coffee. In Sweden they take theirs with cinnamon and cardamom buns. If you combine all of that into tiramisu form, you might get something a little like this.

INGREDIENTS

• 400ml black filter coffee
• 45ml aquavit or rum
• 500g sponge finger biscuits (savoiardi)
• 1 tbsp cocoa powder
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• ½ cup flaked almonds, toasted

Cheesecake cream

• 250g cream cheese, softened
• 100g icing sugar mixture
• 600ml thickened cream
• 1 tsp vanilla bean paste

METHOD

1. Whip the cream cheese and icing sugar mixture together until smooth. Add the thickened cream and whip to firm peaks. Transfer about a third of the mixture to a piping bag fitted with a round nozzle (this part is optional).
2. Combine the cocoa with the cinnamon and cardamom and set aside.
3. Combine the coffee and rum in a wide shallow dish.
4. To assemble, place a thin layer of the cheesecake cream in the base of a 23cm x 30cm large serving dish. Quickly dip the savoiardi biscuits into the coffee mixture and lay a single layer on top. Cover with a layer of the cream, then add another layer of biscuits. Cover with more cream, then pipe the cream on top if you like. Refrigerate for 2 hours before serving. Dust liberally with the spiced cocoa mixture and scatter over the almonds, then serve.

Serves 8

This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.