Tim Tam recently released a brand new range of Limited Edition flavours to supermarket shelves and it’s pretty tough trying to pick a favourite to be honest. The mocktail inspired collection includes Espresso Martini, Pina Colada, Strawberry Champagne and Velvet Mudslide. Mmmmmm drool worthy right there huh!?
It’s never hard to eat a Tim Tam and while a Tim Tam Slam is generally everyone’s favourite way to enjoy these little babies, I wanted to come up with a recipe that was easy to put together but special enough to really showcase these delicious new biscuits.
Being that one of my all time favourite desserts is the Italian delicacy Tiramisu, I had this crazy idea of creating a version using the Espresso Martini Tim Tam to round out the meal at a recent family gathering. Traditional Tiramisu recipes use raw eggs and alcohol but I wanted to create one that used neither. The thought of loading my kids up on sugar and coffee was enough to deal with, so I aimed to avoid the booze in addition!
The result of my tinkering is a deliciously satisfying and decadent dessert. It takes a little time to put together but is as simple as can be. If coffee isn’t your thing, the next creations on my list using the Limited Edition Mocktail inspired flavours are a pineapple juice soaked Pina Colada Tim Tam version and a Champagne soaked Strawberry Champagne version. Both would be incredible don’t you agree?
For now though, enjoy my perfect alcohol-free Espresson Martini Tim Tam Tiramisu.
- 2 C espresso coffee, cooled
- 5 x packets of Espresso Martini Tim Tam biscuits
- 200 grams mascarpone
- 1/3 C full fat milk
- 2 T sour cream
- 2 T cream
- 2 t vanilla extract or vanilla paste
- 2 T icing sugar
- 1/2 C freshly whipped cream
- 1 T cocoa powder
- The edges of the Tim Tam biscuits, crumbled
- Prepare your coffee and transfer into a large bowl to cool.
- In a large mixing bowl or the bowl of a stand mixer, combine the mascarpone, sour cream, cream, milk, vanilla and icing sugar and beat until smooth. The consistency should resemble pouring custard (or possibly a little thicker).
- Using a very sharp knife, carefully slice the sides off the long edges of each of the biscuits. Do not discard these edges as you will use them later to garnish your Tiramisu.
- Place a few of the Tim Tam biscuits at a time into the bowl of cooled coffee and allow to steep for approximately one minute. You will be able to feel when the biscuit is a little soft, but make sure they are not to the point of collapsing. You want them to maintain their shape.
- Into the base of a trifle dish or similar shaped bowl, smooth an even layer of the mascarpone mixture.
- Take your soaked Tim Tam biscuits and lay them neatly one by one into a formation that covers the base of the dish.
- Top these with an even layer of the mascarpone mix again.
- Soak your next lot of Tim Tam biscuits, but this time, instead of laying the flat in the base of the dish, you are going to stand them end up around the sides of the dish. Continue dipping, soaking and standing them until the circumference of your bowl is lined with Tim Tam biscuits.
- Dip and soak another layer to lay inside the circle of biscuits, topping with mascarpone mixture and continue this pattern until you have reached the top of the standing up biscuits.
- Smooth another even layer of mascarpone mixture on top and then place a final layer across the top.
- Cover with cling flim and place in the fridge to set for 3 or more hours.
- Once the Tiramisu has been in the fridge for your desired amount of time, top with freshly whipped cream, spread around evenly and then dust the top with the cocoa powder. Grate the biscuit edges that you earlier cut off each of the biscuits before dipping and sprinkle over the top of the Tiramisu.
- Serve immediately or refrigerate until ready to eat.