Adam Liaw’s Anzac biscuit tiramisu

Name: Adam Liaw’s Anzac biscuit tiramisu
Cook time: 2 h 30 min
Yield: 8-10
Cuisine: Modern Australian
Ingredients: 900ml thickened cream; 1 tsp vanilla extract; 1 tsp caster sugar; 1 cup black coffee, cold; 20ml dark rum (optional); about 700g Anzac biscuits; cocoa powder, to serve

Adam Liaw

April 16, 2024

easyTime:2 hours +Serves:8-10

This is part ripple cake, part Anzac biscuit and part tiramisu but I promise it all makes sense in the end.

Ingredients

900ml thickened cream
1 tsp vanilla extract
1 tsp caster sugar
1 cup black coffee, cold
20ml dark rum (optional)
about 700g Anzac biscuits
cocoa powder, to serve

Method

Step 1
Whip the cream with the vanilla extract and caster sugar to firm peaks.
Step 2
Take a tiramisu tray large enough to fit the cream and biscuits, then spread a thin layer of cream into the base and around the sides. Combine the coffee with the rum and dunk an Anzac biscuit into it (you don’t need to soak it; a quick dunk is fine). Spread the biscuit with a little of the cream, then dunk another biscuit and sandwich together.
Step 3
Place the biscuits standing on their end into the container, adding layers of cream and biscuit until you have a line of biscuits across the tray. If your biscuits are very large, break them in half. Repeat until the tray is full and any gaps filled with cream. Spread the whole top with any remaining cream and refrigerate for at least 4 hours. Serve dusted with cocoa powder.