Method

1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2. Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. 

3. To make filling, sprinkle gelatine over 1/4 cup water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Cool. 

4. Process cheese, sugar, and vanilla in the same, clean bowl of food processor until smooth. With the motor still operating, gradually pour in the gelatine mixture until combined. 

5. Beat cream in a large bowl of an electric mixer until soft peaks form. Dissolve coffee in 1 tblsp water. Stir into cream with cream cheese mixture. Spread over biscuit base. Refrigerate while making ganache.

6. To make the ganache, place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Cool to room temperature.

7. Spread ganache over slice. Refrigerate for 4 hours, or until set.

8. Lift slice from pan. Decorate with chocolate balls. Dust sifted cocoa. Cut into pieces.

Method

1. Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 5cm above pan edges.

2. To make coffee liquid, dissolve coffee in 2/3 cup boiling water in a heatproof jug. Stir in liquer. Transfer to a shallow dish. 

3. Place chocolate and ¼ cup of the caramel in a medium microwave-safe bowl. Microwave, uncovered on medium (50%), stirring halfway for about 45 seconds, or until chocolate is melted. Remove. Stir until smooth. Cool to room temperature, stirring occasionally. (Mixture will thicken on cooling).

4. Beat cream cheese, liqueur, vanilla and chocolate mixture in the small bowl of an electric mixer until smooth. Transfer to a large bowl. 

5. Beat cream in same, clean bowl of electric mixer until firm peaks form. Fold into cream cheese mixture.

6. One at a time, dip one-third of the biscuits quickly on one side into coffee mixture until lightly soaked. Arrange over base of prepared pan to cover, trimming to fit neatly. Top with half the cream mixture. Spoon over ¼ cup of the remaining spread. Repeat layering with remaining biscuits, coffee liquid, cream mixture and caramel, finishing with a layer of soaked biscuits. Refrigerate, covered, overnight.

7. To serve, remove side of pan. Transfer tiramisu to a serving plate. Dust with sifted cocoa. Decorate with strawberries.

TIP: Don’t over-soak biscuits or they will fall apart. We used a 1200W microwave to melt the white chocolate mixture.  Tiramisu can be made up to two days ahead.

Method

1. Dissolve coffee in 1 tablespoon boiling water in a small heatproof jug. Stir in liqueur. Cool slightly. 

2. Beat cream and sugar in the small bowl of an electric mixer until soft peaks form. 

3. Beat in coffee mixture. Using a whisk, fold in mascarpone until just combined. 

4. Spoon into a serving bowl. Dust with sifted cocoa. Serve with sponge finger biscuits. 

TIP: Take out the liqueur and swap with chocolate milk if there are kids at the party.

Method

1. To make lemon mascarpone cream, beat cream, sugar and vanilla in a small bowl of an electric mixer until soft peaks form. Whisk mascarpone and curd in a large bowl until smooth. Fold whipped cream into mascarpone mixture. 

2. Spread ¼ cup of the mascarpone cream into a 25cm x 38cm rectangle down the centre of a large serving plate.  

3. You will need 36 biscuits, reserve remaining for another use. Combine juice and liqueur in a shallow dish. One at a time, dip 12 of the biscuits into liqueur mixture, turning to coat evenly. (Take care not to over-soak.) Arrange side-by-side down the length of the cream on the plate.  

4. Spoon one-third the remaining cream mixture over the biscuits, spreading evenly with a spatula. Repeat layering with remaining biscuits, liqueur mixture and cream mixture. Cover. Refrigerate overnight. 

5. To serve, decorate with strawberries. Drizzle with passionfruit. 

TIP: We used Di Leo I Savoiardi biscuits available from major supermarkets. For an alcohol-free version, replace liqueur with ½ cup orange juice. Dessert can be made up to two days ahead.

Method

1. Beat cream in small bowl of an electric mixer until soft peaks form.

2. Combine the mascarpone, condensed milk and rind in a large bowl. Stir until just combined. Fold in cream.

3. Working with half the biscuits, dip one at a time in cordial diluted in cold water in a shallow dish, for about 5 seconds. Arrange over base of a large, rectangular serving dish (14-cup capacity).

4. Spread half the mascarpone mixture over top. Sprinkle over 1 punnet of the raspberries. Repeat layering with remaining biscuits, cordial and mascarpone mixture. Cover. Refrigerate for at least 6 hours, or overnight.

5. To serve, sprinkle remaining raspberries over top. Dust with sifted icing sugar.

Method

1. Dissolve coffee in ½ cup boiling water in a small heatproof jug. Stir in liqueur. Transfer to a shallow dish. 

2. To make choc-hazelnut cream, beat cream and spread in the small bowl of an electric mixer until soft peaks form. Using a wire whisk, gently fold in mascarpone until just combined. 

3. To assemble, one at a time, place half the waffles into coffee mixture. Stand for 5 to 10 seconds. Turn. Repeat until soaked. Arrange in a single layer over the base of a large, 17cm x 24cm x 5cm deep, serving dish (8-cup capacity). 

4. Spread half the choc-hazelnut cream over top of waffles. Repeat layering with remaining coffee-soaked waffles and choc-hazelnut cream. Cover tightly with plastic wrap. Refrigerate overnight.  

5. Just before serving, make topping. Beat all ingredients in the small bowl of an electric mixer until soft peaks form. 

6. Spoon topping over tiramisu. Decorate with hazelnut milk chocolate.

TIP: We used Golden waffles available from the bread aisle of major supermarkets. For an alcohol-free version, replace liqueur with an extra ¼ cup water or milk. Tiramisu can be made up to three days ahead.

Method

1. To make sauce, combine sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring
   to boil. Gently boil, without stirring, for about 15 to 20 minutes, or until golden brown. Immediately remove from heat. Carefully add cream.

2. Return pan to a medium heat. Stir occasionally for about 10 minutes, or until slightly thickened. Stir in salt. Pour into a heatproof jug. Refrigerate until cold. Makes about two cups.

3. Meanwhile, beat cream, sugar and vanilla in a small bowl of an electric mixer until firm peaks form. Fold in mascarpone until smooth.

4. Dissolve coffee in boiling water in shallow dish. Stir in liqueur and 2/3 cup cold water.

5. To assemble, reserve 1 cup caramel sauce. Refrigerate.

6. One at a time, dip half the biscuits into the coffee mixture for about 5 seconds. Arrange over base of a large, rectangular serving dish (14-cup capacity). Drizzle over 1⁄2 cup of the remaining sauce. Top with half the cream mixture. Repeat layering with remaining biscuits, coffee mixture, sauce and cream mixture. Cover. Refrigerate for at least 6 hours, or overnight.

7. Top tiramisu with strawberries. Drizzle over reserved sauce, or serve separately.

TIP: If you don’t have time to make a caramel sauce you can just buy one at the supermarket and drizzle over the top. 

Method

1. Dissolve jelly crystals in 1 1/3 cups boiling water in a medium heatproof jug. Stir in essence. Pour into a shallow dish. Cool for 20 minutes. 

2. To make mousse, place contents of mousse sachets and milk in the large bowl of an electric mixer. Beat on low speed for 30 seconds, or until combined. Increase speed to high. Beat for a further 4 to 5 minutes, or until thick. Spoon into a large bowl. Refrigerate for 15 minutes. 

3. Beat cream in the small bowl of an electric mixer until soft peaks form. Fold half into mousse until just combined. Cover remaining cream and refrigerate. 

4. Remove 18 biscuits from the packet, reserving remaining for another use. 

5. One at a time, dip six of the biscuits into jelly liquid, turning to coat evenly. Arrange over the base of a 20cm round x 11cm deep, glass trifle bowl (15-cup capacity). Top with one-third of the mousse, spreading to cover. Scatter with half the chocolate bars. 

6. Repeat layering with remaining biscuits, jelly liquid, mousse and chocolate bars, finishing with a mousse layer. Refrigerate, covered, overnight. 

7. To serve, spoon reserved whipped cream over trifle. Decorate with extra sliced Turkish Delight and fresh raspberries.

TIP: We used Hansell’s Chef’s Kitchen Chocolate Flavoured Mousse sachets, available in the dessert section of major supermarkets. You can replace with other brands, if preferred. You will need 5 x 55g bars Turkish Delight.  

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