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Recipes continued
Cheats Tiramisu
1 ¼ cups espresso
2 tablespoons caster sugar
¼ cup coffee flavoured liqueur (Tia Maria or
Kahlua)
600ml tub thickened cream
¼ cup icing sugar mixture
2 teaspoons vanilla essence
250g sponge finger biscuits
50g dark chocolate, grated
1. Combine coffee, caster sugar and liqueur
in a bowl. Cool.
2. Place cream, icing sugar and vanilla in
the Stainless Steel Mixing Bowl. Using the
Whisk, whip on very high speed (11-12)
until soft peaks form.
3. Dip one sponge finger into cooled coffee
mixture. Remove from liquid and spread
one side with a little cream. Place sideways
in an 8-cup capacity serving dish. Dip a
second sponge finger in coffee mixture,
spread with a little cream and lay next to
the first. Repeat with remaining sponge
fingers, coffee mixture and cream. If there
is any remaining coffee mixture once all
the biscuits have been dipped, pour this
over the biscuits.
4. Spread top with remaining cream and
smooth surface. Sprinkle with chocolate;
cover and refrigerate overnight.
26
Upside Down Pear and Almond Cake
¹ / ³ cup slivered almonds
1 ¼ cups firmly packed brown sugar
1 large pear, peeled, cored, thinly sliced
185g butter, room temperature
3 eggs
¼ cup plain flour
1 ¾ cups almond meal
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
a 22cm round cake pan with baking paper.
2. Sprinkle the almonds and ¼ cup of the
sugar over the base of the pan. Evenly top
with pear slices.
3. Using the Beater, beat butter and
remaining sugar on medium speed (5-7)
for about 3 minutes or until light and
fluffy. Beat in eggs one at a time. Add flour
and almond meal and mix on low speed
(1-4) until combined.
4. Pour mixture into pan. Bake for about 35
minutes or until cooked when tested. Stand
for 10 minutes before turning upside down
onto a wire rack. Serve warm or cold with
whipped cream.
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