Like a summer pudding… but with more coffee!
Tiramisu is a firm favourite with dessert fans everywhere, but we couldn’t help feeling, a little sourdough-shaped makeover might not go amiss in the pursuit of a new, exciting and somewhat healthier version!
By swapping sponge fingers for sourdough, this now-perfectly-portioned take on the Italian classic, has helped move pudding into the modern, sugar-conscious era!
The main ingredient - Gradz Oats & Flax Sourdough Bread - is a unique, hand-crafted loaf which is fermented for a soft, deliciously moorish finish.. ideal for soaking up all that coffee goodness!
Tiramisu how to:
Ingredients:
1 pot full fat cream
1 pot mascarpone
5 dspn caster sugar
Gradz oats and flax sourdough
6 dspn fresh coffee
2 dspn caster sugar (for the coffee)
Instructions
1 Mix the mascarpone, sugar and cream in a bowl, then whisk until it forms a whipped texture
2 Remove the crusts from the bread and slice into triangles
3 Brew the coffee with boiling water in a cafetière for 4 minutes
4 Pour the coffee into a bowl and stir in the sugar
5 Soak the bread triangles in the coffee and use to line the inside of 4 summer pudding tins (lined with cling film.)
6 Fill the lined pots with the mascarpone mixture, then apply a final layer of soaked bread to seal, and wrap over the ends of the cling film.
7 Place on a plate, with another plate on top, and chill in the fridge for at least 2 hours
8. Tip put the pudding and remove the film before serving
Sponsored by Gradz Bakers
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