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Italian trifle (tiramisu)

Published: 28 Feb 09
Updated: 18 Mar 24

Need a quick Valentine’s Day dessert for two but can’t be bothered to cook? Look no further than this easy-to-assemble tiramisú trifle (the homemade chocolate heart is an optional finishing touch).

These chocolate-coated strawberries are another simple but effective dessert that sets the right tone for date night or Valentine’s Day.

Easy
March 2009

Test kitchen approved

For 2 people
Ready in 25 minutes

These chocolate-coated strawberries are another simple but effective dessert that sets the right tone for date night or Valentine’s Day.

Nutrition: per serving

Calories: 691kcals
Fat: 25g (11.8g saturated)
Protein: 10.5g
Carbohydrates: 99.3g (68.5g sugars)
Salt: 1.1g

For 1 serving

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Ingredients

40g plain chocolate
300ml fresh vanilla custard
80ml good espresso coffee
2 tbsp coffee liqueur
1 tbsp brandy
200g plain sponge cake or sponge fingers

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Method

Break up the chocolate into small pieces and place in a bowl set over a pan of gently simmering water – don’t let the bowl touch the water. Gently melt the chocolate until smooth, then remove from the heat and cool a little. Pour a couple of tbsp of the melted chocolate onto a baking sheet lined with baking paper, allow to set, then cut out heart shapes with a sharp knife or shaped cutter and set aside. Pour half of the custard into a bowl and mix with the remaining chocolate until smooth. (If the chocolate forms small lumps blast quickly in the microwave to melt into the custard.)
Mix together the espresso with the liqueur and brandy. Cut the sponge cake into pieces and place in a shallow dish. Spoon over the espresso mixture and leave to soak for a few minutes.
Start layering up 2 glasses by spooning a little of the vanilla custard into the base then topping with some of the soaked sponge. Follow with a layer of chocolate custard and more soaked sponge. Continue until you have 2 layers of each custard, finishing with the chocolate custard. Chill for 30 minutes or until ready to serve.