Amanda & Friends' Cookbook Category Cook Back Next
 

Tiramisu

Cook: Various

Cook: Sandra Bonanni, Melbourne Australia

Percolated coffee
Milk
A packet of sponge finger biscuits
Thickened cream, whipped
Frangelico

Combine coffee and milk.
Dip the sponge fingers in the coffee and line a dish with them in a flat layer.
Spread cream over the layer of biscuits. Pour a little Frangelico over this layer.
Repeat.

Note: Your favourite liquer can be substituted for the Frangelico, e.g. Amaretto or Kaluha.

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