Ruby Bhogal served up a delicious chocolate tiramisu with malt and vanilla whipped cream on Steph’s Packed Lunch.
The ingredients for the lady finger soak are: 400ml water, 25g caster sugar, 75g chocolate Ovaltine and 400g lady fingers.
For the ganache layer: 175g milk chocolate, chunks/chips and 200ml double cream.
For the malt cream: 4 large eggs, yolks only, 150g caster sugar, 500g mascarpone cheese, room temp, 400ml double cream, fridge temp, 25g caster sugar, 1 ½ tsp vanilla bean paste and 75g malt powder/Horlicks.
To finish: Cocoa powder, sifted.
See recipes by Ruby in her book titled: Baked Both Ways available from Amazon now.
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