You are here:

Tiramisu

Clodagh McKenna from Market Kitchen
Crunchy biscotti and silky clotted cream provide a contrast of textures in this espresso-laced dessert from Clodagh McKenna

Tiramisu

Method

1. Chop the biscotti into smallish pieces, do not break up too much as you want to retain some crunch. Pour the espresso over the top. Divide half of the biscuits between two glass tumblers.

2. Layer two spoonfuls of clotted cream, followed by half the chocolate over each dessert.

3. Repeat the layering until the glass is filled to the top, finishing with the rest of the grated chocolate.

4. Decorate with the chopped pistachios and chocolate almonds. The desserts can be left in the fridge while the biscotti soaks up the espresso or served immediately for a crunchier finish.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 6 min

Ingredients
2 large biscotti
2 shots good quality espresso coffee
1 x 225g tub clotted cream
100g good quality dark chocolate, grated
1 handful chopped pistachio nuts
a few chocolate coated almonds, chopped