My Recipes from The Great Kiwi Bake Off

Earl Grey and Chocolate Tiramisu

lady fingers

3 eggs seperate

1/2 cup caster sugar divided

1 t vanilla extract

1/4 t salt

1/2 cup flour

2 T corn flour

icing sugar for dusting

Chocolate ganache

200 g cream

200g 50% dark chocolate (whitakers)

Earl grey cream

2 T loose leaf earl grey tea (I use Ritual Tea, Bergamont sunrise)

800g cream

250g mascarpone

8 T icing sugar

Chocolate dunking liquid

1c milk

1 T dutch cocoa

1 T sugar

Extra cocoa powder for dusting

METHOD:

Earl grey cream

Steep earl grey leaves in half the cream (400g) and bring to a gentle simmer for 5 mins

Strain the cream and place in the fridge, it needs to be fully chilled before using so could do this in advance.

Once the cream is chilled make the earl grey cream by combining the remaining plain cream (400g) with the earl grey cream.

Beat cream and icing sugar until soft peaks, then beat in the mascarpone until smooth

Make the lady fingers (or skip this and just buy them)

Preheat oven to 180

Sift flour and corn flour together and place in a bowl

In a seperate bowl beat the egg whites until frothy and then add 1/4 cup of the caster sugar a bit at a time until at stiff peak stage.

In another bowl beat the egg yolk with remaining sugar until light and fluffy. The add in vanilla and salt.

Fold egg white mixture into egg yolk mixture

Sift in flour and cornflour mix a bit at a time folding through until all combined

Place mixture in to a piping bag with circle nozzle and pipe out fingers on to a lined baking sheet.

Dust with icing sugar

bake at 180 for about 15-18 mins to a light golden colour

Chocolate dipping liquid

While the lady fingers are baking, prepare the chocolate dipping liquid by heating all the ingredients over the stove until well combined. Place in the chiller to cool.

Chocolate Ganache

Chop the chocolate up into quite small pieces and place in a heat proof bowl. Heat the cream in a saucepan on the stove and once almost boiling pour over the chocolate. Let sit for a couple of minutes and then stir to create a smooth chocolte ganache.

Assemble

Dip each lady finger into the dunking liquid and layer in to a 25x25cm approx dish.

Drizzle over half of the ganache

Add half of the cream and smooth

Repeat another layer of dipped lady finger, ganache and cream

Smooth the top and dust with cocoa powder

Keep in the fridge until ready to serve :)