Torta Tiramisu
- 5 1/4 tablespoons butter
- 7 1/16 tablespoons amaretti biscuits
- 2 1/8 cups mascarpone tubs
- 4 tablespoons strong black coffee
- 6 2/3 tablespoons caster sugar
- 7 15/16 ounces plain chocolate
- 1 1/8 cups yoghurt greekstyle plain
- 2 tablespoons icing sugar
- Put the butter and the broken chocolate into separate basins and stand them on the aga to melt.
- Base line an 200mm loose bottomed deep cake tin.
- It will need to be at least50mm deep. Crush the biscuits and mix in with the melted butter.
- Press the mixture onto the base of the prepared tin and cool in the fridge while preparing the filling.
- Beat together one and a half tubs of mascarpone the caster sugar and the coffee.
- Beat in the melted chocolate and gently fold in the yoghurt.
- Pour over the crumb base level the top and chill for several hours until firm.
- Beat together the remaining mascarpone and the sieved icing sugar.
- Spread over the top of the torta.
- Remove from the tin and serve.
butter, amaretti biscuits, mascarpone tubs, black coffee, caster sugar, chocolate, yoghurt greekstyle, icing sugar
Taken from www.yummly.com/recipe/Torta-Tiramisu-1676908 (may not work)