Chocolate and nut tiramisu - recipe


Chocolate and nut tiramisu

  • Prepare

  • Serves
    6

  • Skill
    Easy

4.6

Ingredients

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  1. 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
  2. 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
  3. 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
  4. 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:

  5. 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
  6. 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
  7. 7

    Cover the bottom of 6 individual 200ml dessert glasses with half of the sponge fingers.

  8. 8

    Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate.

  9. 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
  10. 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.

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