Tiramisu Recipe

I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this.  I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict!  I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference. 

Tiramisu

Makes 6

250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Whip the cream in a medium sized bowl. 
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved. 
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup. 
– Mix together the cream and marscapone mix a bit at a time until fully combined. 
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass.  Pour 1 tsp of syrup over them. 
– Spoon the cream mixture on top and smooth down. 
– Grate the chocolate over the top of the cream. 
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top. 
– Chill for at least 3 hours. 
If you like serve with a strawberry half or a raspberry for a shot of colour. 

Tiramisu

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