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SERVES 6<br />
Antonella Tiramisu Fridge Tart<br />
400g (2 Packets) Tennis Biscuits<br />
300ml Antonella Tiramisu Cream<br />
360g (1 Tin) Caramel condensed milk<br />
750ml (3 Cups) Milk<br />
30ml (2 Tbsp.) Corn flour<br />
30ml (2 Tbsp.) cake Flour<br />
¾ Cup (140g) castor Sugar<br />
4 eggs, separated<br />
Place a layer of biscuits into a shallow serving dish container, use ¾ of a<br />
packet. Sprinkle 100ml Antonella Tiramisu over the biscuits then spread<br />
on the caramel condensed milk. Layer with more biscuits on top and<br />
sprinkle with another 100ml Antonella Tiramisu. Mix 1 cup of milk with<br />
the corn flour, cake flour and the sugar, then place the remaining 2 cups<br />
of milk into a pot and bring to the boil. Pour the hot milk into the floury<br />
milk mixture, while whisking, then return to the pot and cook over low<br />
heat, stirring constantly, until the mixture thickens – about 5 minutes. Stir<br />
some of the milk custard into the egg yolks, to bring them up to<br />
temperature, then mix into the rest of the custard along with the remaining<br />
Tiramisu liqueur. Set aside to cool completely. Beat the egg whites to soft<br />
peaks, then fold into the cooled custard. Pour this mixture on top of the<br />
biscuits. Crumble the remaining biscuits, then sprinkle on top of the<br />
dessert. Refrigerate for at least 1 hour before serving.
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