600ml tub thickened cream
1⁄2 cup icing sugar mixture
2 tsps vanilla bean paste
2 x 250g tubs mascarpone
1/3 cup instant coffee granules
1/3 cup boiling water
1/3 cup coffee-flavoured liqueur
2 x 250g packets sponge finger biscuits
Sliced fresh strawberries, to serve
SALTED CARAMEL SAUCE
1 1⁄2 cups caster sugar
3⁄4 cup water
1 3⁄4 cups pure cream
1⁄2 tsp table salt
To make sauce, combine sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring
to boil. Gently boil, without stirring, for about 15 to 20 minutes, or until golden brown. Immediately remove from heat. Carefully add cream.
2 Return pan to a medium heat. Stir occasionally for about 10 minutes, or until slightly thickened. Stir in salt. Pour into a heatproof jug. Refrigerate until cold. Makes about two cups.
3 Meanwhile, beat cream, sugar and vanilla in a small bowl of an electric mixer until firm peaks form. Fold in mascarpone until smooth.
4 Dissolve coffee in boiling water in shallow dish. Stir in liqueur and 2/3 cup cold water.
5 To assemble, reserve 1 cup caramel sauce. Refrigerate.
6 One at a time, dip half the biscuits into the coffee mixture for about 5 seconds. Arrange over base of a large, rectangular serving dish (14-cup capacity). Drizzle over 1⁄2 cup of the remaining sauce. Top with half the cream mixture. Repeat layering with remaining biscuits, coffee mixture, sauce and cream mixture. Cover. Refrigerate for at least 6 hours, or overnight.
7 Top tiramisu with strawberries. Drizzle over reserved sauce, or serve separately.