Tiramisu is an Italian dessert which has been adopted by British cuisine. In this tiramisu recipe, Paul Ainsworth grates the dessert with cocoa powder and chocolate

Method
1.
Start by making the coffee reduction. Place the coffee in a small pan, bring to a simmer and reduce to 25ml. Set aside to cool
2.
In a bowl, mix the icing sugar, mascarpone, coffee reduction and Tia Maria. In a separate bowl, whip the double cream until soft peaks form
3.
Fold the double cream through the coffee and Tia Maria mixture - make sure the mixture does not split. Set aside in the fridge until ready to serve
4.
For the sponge, break the sponge fingers in half and lay out on a tray. Pour the Amaretto, espresso and Tia Maria onto the sponge, making sure they spread evenly. Leave the fingers to soak in the liquid for 1 hour
5.
To finish, layer the sponge at the bottom of a glass or tumbler. Sprinkle with grated chocolate and add a layer of the cream. Sprinkle with some more grated chocolate add then another sponge finger layer, followed by another layer of the cream. Sprinkle again with grated chocolate, dust with cocoa powder and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Tiramisu recipe with a sweet white wine

Ingredients

Cream

  • 480ml of double cream
  • 50g of icing sugar
  • 265g of mascarpone
  • 250ml of strong coffee, from cafetiére
  • 50ml of Tia Maria

Sponge

  • 35ml of Tia Maria
  • 35ml of Amaretto
  • 150ml of espresso, made with ground coffee beans and hot water
  • 150g of sponge finger

Garnish

Equipment

  1. 8 glass tumblers

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Paul Ainsworth shares his delicious tiramisu recipe which contains layers of chocolate, sponge and a Tia Maria infused cream. This Italian treat never fails to satisfy


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