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  • Sarah L Samuels

Sarah’s Tiramisu

Updated: May 9

This is one of my eldest sons favourite desserts and one he's been asking me to make for a while.


My parents were coming over for Sunday lunch so I decided to make this for dessert.




It is made from marscapone cheese, cream, coffee, amaretto and sponge finger biscuits. It is best made the day before you want to eat it and kept in the fridge overnight.


It's really easy to make and delicious to eat!


Start by making the coffee by adding 350ml of boiling water to 2 Tbsp Espresso powder - leave to cool.



Place the cream, marscapone cheese, amaretto and caster sugar in the bowl of a stand mixer with a whisk attachment.



Whisk until it has thickened like whipped cream.



Pour the coffee into a shallow dish.



Take the sponge fingers and dip in the coffee on both sides and line the base of the dish.




Put half of the cream mixture on top of the biscuits and with a small spatula smooth over the top and level.



Dip the rest of sponge fingers in the coffee as before and layer over the cream mixture.



Place the rest of the cream mixture in a piping bag with a 1A nozzle.



Pipe from left to right over the top of the biscuits until they are all covered.





Sieve the cocoa powder all over the top then place in the fridge overnight.








Sarah's Tiramisu


Sarah's servings: 8

Sarah's skill: Easy

Baking time: None


Ingredients:

350ml Strong Coffee

450ml Double Cream

250g Marscapone Cheese

60ml Amaretto Liqueur

60g Caster Sugar

20 Sponge Finger Biscuits

1Tbsp Sieved Cocoa Powder


Method:

  1. Make the coffee by adding 350ml of boiling water to 2 Tbsp Espresso powder - leave to cool.

  2. Place the cream, marscapone cheese, amaretto and caster sugar in the bowl of a stand mixer with a whisk attachment.

  3. Whisk until it has thickened like whipped cream.

  4. Pour the coffee into a shallow dish.

  5. Take the sponge fingers and dip in the coffee on both sides and line the base of the dish.

  6. Put half of the cream mixture on top of the biscuits and with a small spatula smooth over the top and level.

  7. Dip the rest of sponge fingers in the coffee as before and layer over the cream mixture.

  8. Place the rest of the cream mixture in a piping bag with a 1A nozzle.

  9. Pipe from left to right over the top of the biscuits until they are all covered.

  10. Sieve the cocoa powder all over the top then place in the fridge overnight.


Equipment Used







Sarah's extra slice......


You could use a coffee liqueur if you don't have amaretto or leave out the alcohol altogether.


This dessert is best made the day before you want to serve it and kept in the fridge overnight.

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