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.
Method
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.
Step 2
In a separate bowl beat together the egg yolks and 40g dark muscovado sugar for about 3 minutes until thick and pale.
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.
Step 4
In a separate bowl, beat the egg whites until the soft peak stage. Fold the egg whites gently into the cream mixture.
Step 5
Meanwhile mix the melted chocolate and the nuts together.
Step 6
Dip the sponge fingers into the coffee liqueur mixture for about 2 seconds on each side and shake off the excess.
Step 7
Cover the bottom of 6 individual 200ml dessert glasses with half of the sponge fingers.
Step 8
Sprinkle over half of the chocolate nut mixture and then spread half of the cream mixture over the chocolate.
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.
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.
Ingredients
- 2 tspEspresso coffee
- 150mlWater (boiling)
- 3 tbspAmaretto liqueur
- 2Egg(s) (free range) (separated)
- 100gUnrefined dark muscovado sugar
- 250gMascarpone cheese
- 142mlDouble cream (lightly whipped)
- 100gDark chocolate (melted)
- 40gPine nuts (toasted and roughly chopped)
- 40gPistachio nuts (roughly chopped)
- 24Sponge fingers
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