Baking Mad.com - everything you want to know about baking

Chocolate and Nut Tiramisu

Recipe Submitted By: bakingmad

This Chocolate and Nut Tiramisu is a perfect end to a meal.

2 tsp	Espresso Coffee
3 tbsp	Amaretto Liqueur
2	Happy Eggs large, separated
100 grams	Dark Muscovado Sugar (Billington's)
250 grams	Mascarpone cheese
142 ml	Double Cream
100 grams	Chocolate Maya Gold or dark chocolate
40 grams	Pine Nuts toasted and roughly chopped
40 grams	Pistachios roughly chopped
24	Sponge Fingers

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Mix 150ml boiling water with the expresso powder in a shallow dish and allow to cool, then add 2 tablespoons of Amaretto and put to one side. In a separate bowl beat together the egg yolks and 40g Billington's Dark Muscovado sugar for about 3 minutes until thick and pale.
Add the mascarpone and the remaining tablespoon of Amaretto and beat until smooth, and fold in the lighlty whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until the soft peak stage. Fold the egg whites gently into the cream mixture. Meanwhile mix the chocolate and the nuts together.
Dip half the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off the excess.
Cover the bottom of 6 individual 200ml dessert glasses. Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate and then repeat the [rocess again, using up the biscuits and chocolate and finishing with a cream layer and sprinkle over the remaining sugar between the tiramisus.
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.