Chocolate and nut tiramisu - recipe
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Prepare
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Serves
6 -
Skill
Easy
Ingredients
- 2 tsp Espresso coffee
- 150 ml Water boiling
- 3 tbsp Amaretto liqueur
- 2 Egg(s) (free range) separated
- 100 g Unrefined dark muscovado sugar
- 250 g Mascarpone cheese
- 142 ml Double cream lightly whipped
- 100 g Dark chocolate melted
- 40 g Pine nuts toasted and roughly chopped
- 40 g Pistachio nuts roughly chopped
- 24 Sponge fingers
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1
Mix 150ml boiling water with the espresso powder in a shallow dish and allow to cool, then add 2 tablespoons of Amaretto and put to one side.
For this step you'll need:
- 150ml Water boiling
- 2tsp Espresso coffee
- 2 tbsp Amaretto liqueur
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2
In a separate bowl beat together the egg yolks and 40g dark muscovado sugar for about 3 minutes until thick and pale.
For this step you'll need:
- 40g Unrefined dark muscovado sugar
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3
Add the mascarpone and the remaining tablespoon of Amaretto and beat until smooth. Fold in the lightly whipped cream gently with a metal spoon.
For this step you'll need:
- 250g Mascarpone cheese
- 1 tbsp Amaretto liqueur
- 142ml Double cream lightly whipped
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4
In a separate bowl, beat the egg whites until the soft peak stage. Fold the egg whites gently into the cream mixture.
For this step you'll need:
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5
Meanwhile mix the melted chocolate and the nuts together.
For this step you'll need:
- 100g Dark chocolate melted
- 40g Pine nuts toasted and roughly chopped
- 40g Pistachio nuts roughly chopped
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6
Dip the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off the excess.
For this step you'll need:
- 24 Sponge fingers
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7
Cover the bottom of 6 individual 200ml dessert glasses with half of the sponge fingers.
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8
Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate.
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9
Repeat the process again, using up the biscuits and chocolate and finishing with a cream layer. Sprinkle over the remaining sugar between the tiramisus.
For this step you'll need:
- 60g Unrefined dark muscovado sugar
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10
Cover with cling film and refrigerate for about 2 hours until the sugar has dissolved on top. The flavours will develop the longer it is left.