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Two glass bowls of tiramisu sprinkled with dark muscovado sugar
45Prep Time

Chocolate and nut tiramisu

About the bake

This chocolate and nut tiramisu is a perfect end to a meal. It's lovely and light too so it makes a great Summer pudding.  

45Prep Time


  1. Step 1:

    Mix 150ml boiling water with the espresso powder in a shallow dish and allow to cool, then add 2 tablespoons of Amaretto and put to one side.

  2. Step 2:

    In a separate bowl beat together the egg yolks and 40g dark muscovado sugar for about 3 minutes until thick and pale.

  3. Step 3:

    Add the mascarpone and the remaining tablespoon of Amaretto and beat until smooth. Fold in the lightly whipped cream gently with a metal spoon.

  4. Step 4:

    In a separate bowl, beat the egg whites until the soft peak stage. Fold the egg whites gently into the cream mixture.

  5. Step 5:

    Meanwhile mix the melted chocolate and the nuts together.

  6. Step 6:

    Dip the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off the excess.

  7. Step 7:

    Cover the bottom of 6 individual 200ml dessert glasses with half of the sponge fingers.

  8. Step 8:

    Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate.

  9. Step 9:

    Repeat the process again, using up the biscuits and chocolate and finishing with a cream layer. Sprinkle over the remaining sugar between the tiramisus.

  10. Step 10:

    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.


    • 2 tsp Espresso coffee
    • 150ml Water (boiling)
    • 3 tbsp Amaretto liqueur
    • 2 Egg(s) (free range) (separated)
    • 100g Unrefined dark muscovado sugar
    • 250g Mascarpone cheese
    • 142ml Double cream (lightly whipped)
    • 100g Dark chocolate (melted)
    • 40g Pine nuts (toasted and roughly chopped)
    • 40g Pistachio nuts (roughly chopped)
    • 24 Sponge fingers

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