Oh what a day!!

Alex and I had extra doona time this morning. We all slept in and then little man joined me in our bed for his early morning milk. We had a very slow morning which was called for. After a busy weekend away, I am truly buggered (excuse the language). We did some much needed grocery shopping and then had a quiet afternoon making tiramisu (can't wait to try it!!).

Tiramisu

Photography by Ben Dearnley

Preparation Time

30 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 300g French vanilla Fruche (see note)
• 200g low-fat fresh ricotta
• 1 egg
• 55g (1/4 cup) caster sugar
• 125ml (1/2 cup) boiling water
• 2 tsp instant espresso coffee
• 1 1/2 tbs marsala
• 3 tsp cocoa powder, to dust

• Gluten-free sponge cake

• Melted butter, to grease
• 3 eggs, at room temperature, separated
• 140g (2/3 cup) caster sugar
• 150g (1 cup) gluten-free all-purpose flour mix
• 2 tsp gluten-free baking powder
• 60ml (1/4 cup) reduced-fat milk or light soy milk

Method

1. To make the gluten-free sponge cake, preheat oven to 180°C. Brush 2 shallow, round 18cm (base measurement) cake pans with melted butter to lightly grease. Line bases of pans with non-stick baking paper.

2. Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking between each addition until sugar dissolves. Continue whisking for 1 minute or until mixture is thick and glossy. Add the egg yolks and whisk until just combined. Sift the combined flour mix and baking powder into the egg mixture. Pour the milk down the side of the bowl and use a large metal spoon to fold until just combined.

3. Spoon mixture evenly among prepared pans and smooth the surface. Bake in preheated oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 15 minutes or until cooled to room temperature.

4. Use a clean electric beater to beat the Fruche, ricotta, egg and sugar in a medium bowl until combined and smooth. Combine the water and coffee in a jug. Stir in the marsala.

5. Cut 1 sponge cake into 1.5cm-thick slices. Cover the base of a 11 x 21cm (base measurement) glass or ceramic loaf dish with half the sponge slices. Brush with half the coffee mixture. Top with half the ricotta mixture and smooth the surface with a spoon. Repeat with the remaining sponge slices, coffee mixture and ricotta mixture. Dust with cocoa powder.

6. Cover the tiramisu with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours. Spoon tiramisu among serving bowls and serve immediately.