Trail Tiramisu

Tiramisu is one of my family’s beloved sweets, and I’ve always dreamed about having it in the backcountry, too. The original recipe requires fresh products and lots of preparation. So, I’ve adapted it so it can be just as tasty, but more suitable for cooking and eating outdoors. This super simple version of the classic Italian dessert lets you make this restaurant favorite even on the trail.

What you’ll need:

1 tbsp vanilla custard powder

3 tbsp full cream milk powder

1 tbsp sugar

1/2 tsp instant coffee

1 tbsp Amaretto liquor

6 pcs ladyfinger biscuits

1 tsp cacao powder

At home:

Combine vanilla custard powder, milk powder and sugar in a small resealable bag.

Pack instant coffee, biscuits, amaretto liquor and cacao powder separately.

On trail:

1. Bring 1/4 cup water to a boil. Mix hot water with instant coffee and set aside to cool.

2. Pour vanilla custard mixture into the pot and gradually add 3/4 cup cold water. Place pot over medium heat. Bring to a boil, stirring all the time. Reduce the heat to low and simmer for at least one minute until the custard thickens. Then immediately remove from heat and leave to cool. Stir in Amaretto liquor.

3. Pour half of the crushed biscuits into the mug. Drizzle with half of the coffee. Spread half of the custard over the ladyfingers. Repeat layers. To serve, dust with cocoa powder.

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