Tom Kerridge’s Christmas Tiramisu Recipe
The Sunday Times
Notes
For the mixed spice, stir together 1 tablespoon cinnamon, 2 teaspoons allspice, 2 teaspoons nutmeg, 1 teaspoon cloves, 1 teaspoon ginger, and 1 teaspoon coriander. Store the rest in a jar, and use for holiday recipes.
Ingredients
- 1 pint heavy cream
1/3 cup superfine sugar
2.6 oz (or 75 g) amaretto
8.8 oz (or 250 g) mascarpone
Zest of 1 orange
1 packet of ladyfingers
1 1/4 cups (300 ml) coffee
1.3 oz (or 40 ml) Tia Maria liqueur
1 tbsp cocoa powder
1/2 tsp mixed spice
3 tbsp crushed coffee beans
1.75 oz (or 50 g) dark chocolate (70-80% cocoa)
Directions
- In a mixing bowl, whisk the cream, sugar, amaretto, mascarpone, and orange zest until incorporated and forming soft peaks.
- Break the sponge fingers in half, and divide them between six glasses, using them to line the bottom of each glass.
- Mix the coffee and Tia Maria in a jug, then pour an equal amount into each glass. Let the sponge fingers soak for 5 minutes, turning over once with a spoon.
- Once most of the liquid has soaked into the sponge fingers, spoon on the cream mixture; use a palette knife to press the cream to smooth the surface of each glass.
- Mix the cocoa and the spice and, with a small sieve, dust over the top of each dessert.
- To finish, grate over the chocolate and sprinkle the crushed coffee beans.
Information
- Category
- Desserts
- Yield
- 6 dessert cups
- Total Time
- 19 minutes, 59 seconds