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ANZAC Strawberry Tiramisu

This AMAZING dessert is worth the extra effort. Layers of ANZAC Biscuits dipped with coffee, sweet marscopone cream, cocoa and strawberries make this the best ANZAC dessert ever!
Prep Time1 d
Cook Time30 mins
Total Time1 d
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Strawberry Tiramisu

    • 3 Eggs seperated
    • 3 Tablespoons Maple Syrup
    • 300 grams thickened Coconut Cream
    • 250 grams Marscopone Cream see recipe below- this is 2 cans worth - This can be replaced with Dairy Marscopone or 250 grams of thickened Coconut Cream and 2 teaspoons of Lemon Juice
    • 1 Cup freshly brewed Coffee strength to taste depending on coffee love
    • 1/2 Cup Marsala Brandy, Rum, Irish Cream or Kaluha can be used instead. For a non-alcoholic version try grape juice or orange juice
    • Punnet of Strawberries
    • 3 Tablespoons Cocoa for dusting
    • 20 ANZAC Biscuits

    ANZAC Crumble

    • 4 ANZAC Biscuits
    • 2 Tablespoons Coconut Oil
    • 1/2 Cup flaked or chip Coconut
    • 1 Tablespoon Arrowroot
    • 1 Tablespoon Maple Syrup

    ANZAC Biscuits

    • 1 1/2 Cups desicatted Coconut
    • 1 1/2 Cups Almond Meal
    • 1 1/2 Cups Arrowroot
    • 3 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
    • 2 1/4 Tablespoons Water
    • 4 1/2 Tablespoons Coconut Oil
    • 3 Tablespoons Golden Syrup or replace with molasses or more of the first sweetener used
    • 1 1/2 teaspoon Bicarb

    Instructions

    INSTRUCTIONS

      ANZAC Strawberry Tiramisu

      • Place the egg yolks and the maple syrup into the bowl of a kitchen stand mixer with a beater attachment and beat until pale and thick (3-5 minutes).
      • Add the whipped cream and marscarpone cream and beat gently until combined.
      • In a separate, clean bowl add the egg whites and whisk until soft peaks form (this can be done in a kitchen stand or with a hand whisk).
      • Fold the egg whites into the cream mixture until no white streaks remain.
      • Cover the cream and place in the fridge for at least 2 hours to thicken.
      • Combine the coffee and the marsala in a shallow bowl.
      • Take a loaf tin (mine measured 12cm x 22cm. A 10cm x 20cm would work also) and line with baking paper, making sure the paper extends out over the sides.
      • Take 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Line the bottom of the tin with the biscuits, breaking up some of the biscuits to ensure that the base is covered.
      • Cover the biscuits with 1/4 of the Marscopone cream mixture (this will be approximately 1 Cup but measure how much you have and divide by 4 to make sure you have even layers). Sift cocoa over the top of the cream.
      • Take another 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Cover the cream with the biscuits, breaking up the biscuits as required to cover the entire layer.
      • Cover the biscuits with 1/4 of the marscopone cream mixture.
      • Take the strawberries and hull them. Place the strawberries in rows of 3 along the length of the tin. If the strawberries are too big (if they are too long they will upset the levels) cut them in 1/2 horizontally and use them.
      • Cover the strawberries with another 1/4 of the cream and dust with Cocoa.
      • Take another 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Cover the cream with the biscuits, breaking up the biscuits as required to cover the entire layer.
      • Spread the remaining cream over the biscuit layer and dust with cocoa.
      • Top with the remaining ANZAC Biscuits.
      • Cover the tin with plastic wrap and leave in the fridge over night (or at the very minimum 6 to 8 hours).
      • Remove the Tiramisu from the tin by flipping it out and onto a serving tray.
      • Sift the remaining cocoa over the top of the ANZAC Strawberry Tiramisu.
      • Top with the ANZAC Crumble and the remaining strawberries.
      • Serve immediately.
      • The ANZAC Strawberry Tiramisu mus be kept in the fridge.

      ANZAC Biscuits

      • This recipe should make 24 or 25 Biscuits. 20 for the Tiramisu and 4 for the Crumble
      • Preheat the oven to 160C/320F. Grease and line 2 baking trays.
      • Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
      • Place the remaining ingredients in a small saucepan and gently warm.
      • Pour the warmed mixture into the dry and stir until combined.
      • Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. Flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
      • Bake the ANZAC biscuits for 11-13 minutes (or until browned on top)
      • Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.

      ANZAC Crumble

      • Preheat the Oven to 180C. Line a baking tray.
      • Take 4 ANZAC biscuits and break into small pieces.
      • In a mixing bowl, place all the ingredients and and toss to combine.
      • Spread the mixture over the baking tray and bake for 8-10 minutes, giving the tray a shake mid way through to ensure even cooking.
      • Allow the crumble to cool before using.

      Notes

      Adapted from Taste