Tiramisù Black Bottom Tart

Fantastic variation of tiramisù.

Like many of the tarts in this book, this one has several components; making and freezing the sweet cookie crust (page 56) and the sponge cake layer (page 585) in advance helps immensely. All that’s left to do then is make the creamy mascarpone filling, a combination of zabaglione, stabilized whipped cream and mascarpone, bake the crust, and assemble the tart.

I chose to make the chocolate sponge cake and in combination with the chocolate that’s painted onto the crust, the flavour was more mocha than coffee. Next time, I’ll go with the more traditional vanilla sponge to allow the espresso-marsala flavours to shine.

I assembled the tart the day before I served it but the author says it will keep in the fridge for up to 5 days, a theory I couldn’t put to the test as not a crumb remained after the dinner party!