One of the beauties of Tiramisu is that you can adapt the recipe to fit any dish of your choosing. In my case here I only had about 2 dozen Saviardi biscuits, so not enough to fit one of my regular tiramisu dishes.
So I searched around my kitchen and found my bread loaf tin and that was an almost perfect fit for 3 layers of biscuits. Not to worry though as the blanket of cream later will hide the unfinished layer.
Adapting the recipe to suit the makeshift vessel was easy and I've added several dimensions to this one to give a bit of variety to regular tiramisu.
- 24 Saviardi biscuits (it's all i had left. 28 would have been perfetto!)
- 6 tbls marsala
- 100g butter, softened
- 2 tablespoons of creamy peanut butter (take big scoops)
- 1/3 cup + 3 teaspoons of white sugar
- 2 egg yolks
- 3 teaspoons coffee
- 1 cup of hot water
- 1 teaspoon almond essence
- 2 cups of whipping cream
- 2 squares of bitter sweet chocolate
Layer the biscuits in the cake-tin, generously covering each layer with a coat of marsala.
Separately cream the butter and 1/3 cup sugar, then add the peanut butter and egg yolks and combine on high speed.
In a cup of water mix the coffee and 3 tsp of sugar and microwave for one minute. Combine with the butter mixture and beat till a bit frothy.
Butters and sugar creamed
Pour the liquid mixture into the dish, covering the biscuits. They may even float a little, but don't worry as overnight the bicuits will absorb the liquid and all the fantastic flavors. Put the cake tin into the fridge for overnight.
When you are ready to serve, whip the cream and almond essence, top the biscuits with the cream and shave chocolate on top to decorate.