If you love the combination of chocolate and coffee, you’ll adore Donna Hay’s chocolate tiramisu pie.
250g store-bought plain chocolate biscuits
100g unsalted butter, melted
600g dark chocolate (45-55 per cent), chopped
125ml espresso coffee
310ml single cream
cocoa powder, for dusting
FOR THE WHIPPED MASCARPONE
375ml single cream
1. Place the biscuits and butter in a food processor and process until finely crushed. Press into the base and sides of a 25cm (1.5 litre-capacity) oval-shaped dish, using the back of a spoon. Refrigerate for 10 minutes or until firm.
2. Place the chocolate in the cleaned food processor and pulse until finely chopped. Place the coffee and cream in a small saucepan over high heat until almost boiling. Remove from the heat, add the chocolate and allow to stand for 5 minutes. Stir until melted and smooth. Pour into the dish over the biscuit base and refrigerate for 3-4 hours until set.
3. To make the whipped mascarpone, place the cream and mascarpone in the bowl of an electric mixer and whisk until soft peaks form. Spoon into a piping bag fitted with a 1.5cm round nozzle. Pipe the mascarpone mixture onto the surface of the chocolate layer (ganache). Dust the pie with cocoa to serve.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.