#50 Amaretto & Dark Chocolate Tiramisu
A love letter to dinner party desserts....
Hello hello and welcome to The Seasonal Kitchen, where this week I have been inspired by dinner party desserts. Or at least the ones I bloody snarf up if I see them on a menu.
I can say wholeheartedly that a Tiramisu is in my top 5 desserts, and if you make or buy me one, I'm going to love you deeply. By combining a flavour combination I think is elite (almond liqueur and chocolate) I thought it was the natural level up to an already pretty spectacular pud. You will need a 10 by 10 inch deep dish for this recipe.
Amaretto & Dark Chocolate Tiramisu
Ingredients
30-40 Savoiardi Ladyfinger Biscuits
500g Mascarpone Cheese - room temperature
100ml Double Cream
4 Eggs- separated into yolks and egg whites
100g Golden Caster Sugar
300ml Espresso- cooled
35ml Amaretto
1 Tbsp Vanilla Bean Paste
Pinch of Salt
(To top)EITHER Cocoa Powder or finely grated Dark Chocolate
Method
Add the amaretto, coffee and 1 Tbsp Caster sugar into a large bowl. Set aside. Whisk the eggs yolks and remaining sugar into a bowl and whisk until light and creamy over a double boiler. ( Place the egg yolks and sugar in a heatproof bowl over a pot of boiling water). It should take 5-6 minutes.
Whisk the mascarpone, cream , vanilla, and salt until very thick and creamy. I would recommend using a stand mixer or electric beaters.
Fold the whisked egg yolks into the whisked mascarpone cream. Meanwhile, whisk the egg whites and remaining sugar in a separate bowl until soft peaks form.
Drop 4-5 ladyfingers at a time into the coffee mixture and soak for 8 ish seconds. Layer the length of the baking dish. Then top with half the whisked mascarpone cream.
Repeat with a second layer of soaked ladyfingers and mascarpone cream. Smooth out with a palette knife and top with Cocoa powder or finely 50g grated Dark Chocolate.
