Recipes

Cooking with Pastry	Slow Cooking	3 Different Meatball Flavours
Chicken with Braised Olives & Capers	Impossible Lemon Pie	Tira Misu Camping Style
Tuna Pasta	Mars Bar Apples	Lamb Boulangere
Pork Ragu with Garlic Mash	Lamington Cherry Ripe Trifle	Pineapple Tart
Grandma Anderson's Tropical Cake Dessert	Gingerbread Upside Down Pudding	Beer Butt Chicken
Apricot & Passionfruit Trifle	Spicy Grilled Fish in Yoghurt	Chilli Con Carne with Corn Dumplings
Chicken Tagine with Dates & Honey	Camp Donuts	Bigilla (Iraqi Bean Breakfast)
Bev’s Eyre Bird Observatory Fruitcake

Tira Misu Camping Style

Serves 6

2 tblspns instant coffee 1 1/4 cups boiling water 1 cup Sweet Marsala 1 x 250gm pkt Sponge Finger biscuits Optional (but nice): some cream and grated chocolate for serving.

1 x 85gm pkt Instant Vanilla Pudding mix 1 x 85gm pkt Instant Chocolate Pudding mix (or use 2 pkts of the same flavour - but the chocolate and vanilla are a nice mix)

Method

Mix up the puddings as directed on the back of the packet. (It is usually around 600 ml of cold milk and mix until it thickens, about 3 minutes.) Set aside while you prepare the sponge fingers. The pudding should thicken slightly during this time.

Mix the coffee, water and marsala in a bowl.

Dip each sponge finger in this mix briefly, allowing it to soak up the liquid a little. Don't overdo it, or the fingers will become too soggy and fall apart.

Arrange half of the coffee soaked biscuits in the base of a bowl or plastic container and cover with the chocolate pudding mix.

Place the other half of the biscuits on top and then spoon over the vanilla pudding mix evenly over the biscuits.

Sprinkle with grated chocolate and top with cream (optional).

Place in the fridge and allow it to set for at least 30 minutes.

Note: While not as rich as the original recipe for Tira Misu, which uses mascarpone cheese and whipped cream, it's a lot easier to make when camping and tastes pretty good too.


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