From
Market Kitchen
A generous splash of almond liqueur makes Tana Ramsay's tiramisu a treat for nut lovers
A generous splash of almond liqueur makes Tana Ramsay's tiramisu a treat for nut lovers
Tiramisu
Method
2. For the sponge fingers: sweeten the coffee with 1 tablespoon of icing sugar and add 2 tablespoons of amaretto.
3. Dip the sponge fingers into the coffee mixture. Line the base of 4 individual serving glasses with half of the fingers, breaking them up if necessary.
4. Spoon half the mascarpone mixture onto the top, add another layer of sponge fingers using the rest of the biscuits, then finish with the leftover mascarpone.
5. Spoon the remaining coffee mix onto the top and sprinkle over cocoa powder. Serve chilled.
Prep:
5 min
Ingredients
150ml single cream3 tbsp icing sugar
100g Mascarpone
1 tsp vanilla extract
1 tbsp almond liqueur, (eg amaretto)
For the sponge fingers
275ml cold coffee1 tbsp icing sugar
2 tbsp almond liqueur, (eg amaretto)
1 x 175g packet sponge fingers
To serve
Cocoa powderTop Sponsored Searches
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