Tiramisu is a classic Italian dessert that in my eyes never goes out of fashion it’s that gorgeous. Tiramisu is Italy’s ‘pick me up’, a rich burst of coffee flavour and a little alcoholic edge, so it’s the perfect dessert.
During one of the recent FoodTalk Shows I guest presented on, I met Rupert Holloway the founder of Conker, a Dorset based spirit company. During the show I got to taste his award-winning Cold Brew Coffee Liqueur (which is a winner of 3 gold stars from Great Taste!) and it instantly made me think of tiramisu and Irish coffee. I faithfully promised I’d design a recipe using Rupert’s award-winning deliciousness so here it is, my dinner party tiramisu recipe using Conker’s Cold Brew Coffee Liqueur:
If you want to learn more about Conker or listen to the show scroll to the bottom of this post.
Recipe for Individual Tiramisu
makes 6-7
Ingredients:
3 large egg yolks, plus 2 large egg whites
75g caster sugar
1 x 250 g tub of mascarpone
12 sponge fingers
100ml coffee, made with 2 tbsp coffee granules
4 tablespoons Conker’s Cold Brew Coffee Liqueur
50g dark chocolate (at least 75 percent cocoa solids), grated
1 level tablespoon cocoa powder
Cooking Instructions:
1. First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse.
2. In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more.
3. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side.
4. Next, break the biscuits into 3 pieces, pour the coffee and coffee liqueur into a shallow dish and then dip the sponge fingers briefly into it, turning them over–they will absorb the liquid quickly. Now layer the desserts by putting 3 of the soaked sponge thirds into each glass, followed by a tablespoon of mascarpone mixture and a layer of grated chocolate.
5. Repeat the whole process, followed by the mascarpone, finishing with a layer of grated chocolate and a final dusting of cocoa powder. Cover the glasses with cling film, then chill in the refrigerator until needed.
You can listen to the podcast where I met Rupert here>
Follow us on YouTube, Instagram, Facebook and Twitter for more recipes, and useful kitchen hints and tips!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
Comments