Boozy Tiramisu with Amaretto Liqueur
300g sponge fingers
250ml brewed coffee - use 2 tbsp of The Cherry Tree Rich Colombia Arabica Coffee and brew with 250ml hot water
100ml alcohol of preference, I use Amaretto but you can use rum, port, marsala… anything!
3 egg yolks
100g caster sugar
150ml whipped double cream
2 tbsp cocoa powder or grated chocolate for dusting
Brew your coffee in a cafetière, by combining the ground coffee with water that has boiled and cooled slightly (you don’t want the water boiling or it will burn the coffee!). Once your coffee has brewed, combine it in a shallow bowl with 40ml of the alcohol, 30g sugar and the vanilla extract.
Prepare the custard by whisking together the egg yolks, the remaining sugar and the remaining alcohol in a glass bowl over a pan of simmering water. It’s easier to use an electric whisk to save time! Continue beating for about 8 minutes until the mixture has doubled in volume and is very light and fluffy.
Remove from the heat and allow to cool slightly. Mix in the mascarpone until fully incorporated.
In a separate bowl, whip the double cream until stiff and then fold into the mascarpone custard.
Using a square or rectangular dish, dip both sides of the sponge fingers into the coffee and line the bottom of the dish. Spoon enough of the mascarpone custard to cover the fingers and repeat until all of the fingers and the custard are finished.
Dust the tiramisu with the chocolate or cocoa powder and place in the fridge to set for at least four hours.
Cut a big slice and enjoy with a coffee!
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