A mocha flavoured cookie that bakes in 10 minutes.
This is part ripple cake,part Anzac biscuit and part tiramisu but I promise it all makes sense in the end.
The addition of instant coffee gives this dish some of the toasty flavours of higher-temperature cooking while maintaining the gentleness of a slow simmer.
A strange thing about Australia is that iced coffee is one of our favourite drinks but we have about 20,000 different versions.
I rarely bother beating egg yolks into zabaglione for a traditional tiramisu. Purists would see a mix of cream and mascarpone as a cheat but I’m fine with that.