Did you know that “tiramisu” means pick-me-up in Italian? Maybe it’s referring to the coffee content, maybe it’s because you won’t want to put it down – much like it’s magic ingredients, our iconic Bakers Boudoir® biscuits.

Level MEDIUM
Time 60 MIN
Serves 6 – 8

INGREDIENTS
200 g Bakers Boudoir® biscuits
250 ml strong black coffee
65 ml brandy or coffee
liqueur (optional)
2 jumbo eggs, separated
65 ml castor sugar
10 ml vanilla essence
250 g mascarpone cheese
250 ml cream, stiffly beaten
30 ml cocoa powder

INSTRUCTIONS

1. Combine the coffee and brandy/coffee liqueur (if using).
2. Dip the Bakers Boudoir® biscuits into the mixture (don’t soak them) and lay them in to the bottom of a 20 cm square dish, which has been greased.
3. Beat the egg yolks and sugar until thick and pale.
4. Add the vanilla and mix well. Add the mascarpone and mix lightly until just combined. Lightly fold in the beaten cream.
5. Beat the egg whites into soft peaks and fold lightly into the mixture.
6. Spoon the mixture onto the biscuits.
7. Add another layer of dipped biscuits and spoon over remainder of the mixture.
8. Chill until firm and sprinkle with cocoa powder just before serving.

The wobble of a sweet, fruity jelly. The silkiness of whipped cream.
No festive feast would ever be complete without a crowd-pleasing trifle.
The best, however, include Bakers Boudoir® biscuits to soak up all that berrilcious yumminess

Level MEDIUM
Prep Time 40 MIN
Set Time 5 H
Serves 12 – 14

INGREDIENTS
300 g Bakers Boudoir® biscuits
2 x 80 g boxes raspberry jelly powder
200 g fresh raspberries
250 ml (1 cup) custard
250 ml (1 cup) whipping cream
2 cups (500 ml) whipping cream
100 ml coffee, cooled
fresh berries for garnish
icing sugar for dusting

INSTRUCTIONS

1. Make the jelly as per box instructions and pour into trifle bowl.
2. Refrigerate for 1 hour and then add the fresh raspberries Refrigerate for a further 4 hours or overnight.
3. The jelly must be completely set.
4. Whip 250 ml of cream until stiff and fold the whipped cream into the custard.
5. Place half of the custard cream over the set jelly and top with Bakers Boudoir® biscuits. Sprinkle over 50 ml coffee and repeat the process.
6. Whip 500 ml of cream to stiff peaks and dollop over the Bakers Boudoir® layer.
7. Garnish with fresh berries and a dusting of icing sugar.
8. Serve and enjoy!