Tiramisu

PT35M

PT1H

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Ingredients

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Imperial

Cream

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

Sponge

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

Garnish

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
  • 50g of icing sugar
  • 265g of mascarpone
  • 50ml of Tia Maria
  • 480ml of double cream
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
  • 150g of sponge fingers
  • 35ml of Tia Maria
  • 35ml of Amaretto
  • 150ml of espresso
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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