Here’s a completely decadent, easy-to-make tiramisu dessert for camp, with lightweight non-refrigerated ingredients. I like to convince myself that by using tiramisu protein powder I’m aiding my recovery after a challenging day on the track ;).
I made it on the last day of a 6-day trip to a remote part of Western Australia, and it was the perfect celebration to end a great week exploring the Kimberley region.
Table of Contents
Ingredients
- Savoiardi biscuits (aka Italian Ladyfinger or tiramisu biscuits) 1 per person
- 1 Coffee bag
- Tiramisu powder mix. Here’s some options:
- Tiramisu protein whey powder (up your protein and regenerate your muscles while eating dessert… what could be better?)
- Hack the dry ingredients from Green’s Tiramisu Mix packet
- Do a bulk order and share with mates, Bakels Tiramisu or Vizyon Tiramisu Cream (GF, vegan, halal)
- 250ml UHT whipping cream (eg. Devondale, Australia’s Own)
- Optional booze: Tia Maria, Kahlua, Frangelico, rum all work well (or even Cointreau for a different flavour!)
- Optional Garnishes: freeze-dried raspberries, chocolate pieces, chocolate powder/milo, etc
Substitutes and tips
- For trips you’re wanting to keep the pack weight down, replace the whipping cream with custard powder to mix up at camp
- If you don’t love coffee, replace the coffee bag with cacao or drinking chocolate and make a hot chocolate
Optional pizzazz
- Individual paper cupcake/muffin pans instead of making it in a cooking pot. This means no washing up and their super light to carry out. If using a leave no trace campfire, you can burn them.
Method
- Boil a cup of water and add the coffee bag to brew.
- Optional Step 1: If you want a chilled tiramisu or are making this in hot weather, put the bottle with the cream and tiramisu mixture in a creek/river to cool down. Don’t let it float away by weighing it down with rocks.
- Lay 1 layer of biscuits in a cooking pot or takeaway (or ice-cream) container. (TIP: A container is a handy way to protect the savoiardi biscuits on the trail.)
- Drizzle 1/2 the hot coffee over the biscuits to soak them through. If using liqueur, reduce the amount of the coffee by 1/4 to 1/2 and top up with liqueur – drizzle over. Set biscuits aside for at least 30 mins to soak up the goodness and soften.
- Pour the whipping cream and tiramisu powder into a 1L drink bottle (eg. Nalgene), close the lid and shake, shake, shake your bottle and booty until it is whipped to your preferred consistency. The fabuluous @katealiice recommends popping a coin or small rock inside to help it whip.
- Add the next layer of lady-finger biscuits
- Drizzle the remaining hot coffee over the biccies
- Optional: Decorate with crushed freeze-dried blueberries or raspberries, a sprinkle of chocolate powder and a square of Lindt chocolate (I used raspberry version).
- Indulge!
Download the recipe
You can download a printable PDF of this recipe here.
