I give my favourite tiramisu recipe a delicious festive twist with a good few splashes of the new Amarula Vanilla Spice. This is the recipe I tested several times to get to my limoncello Tiramisu recipe in my second cookbook ‘sweet’. It got the thumbs up from a bunch of Italians I tested into on so I figured its ok to veer off the truly authentic track here. Amarula is a much loved and very famous cream liqueur that is apparently South Africa’s most successful exported alcoholic beverage, so I am hoping no matter where you are in the world, you will be able to make this dessert. It’s lovely with the Vanilla spice variant but would work equally well with Amarula.
There is nothing I love more than to add a generous splash of booze to my desserts and with this recipe I’ve added it into the coffee the biscuits get dipped into as well as to the cream mixture. The grated dark chocolate and strong coffee offset the sweetness making this very grown-up and not overly sweet dessert. It’s perfect for this festive season or anytime really.
Amarula Vanilla Spice is infused with Madagascan vanilla bean and ginger so its kind of perfect for the season and I reckon it would be sensational in a panna cotta, an ice cream, a chocolate sauce to dip your churros into and an unbaked milk tart. Happy days!
This recipe is best to make in advance, as all the flavours get really cosy with each other overnight. You can either make this into 6 – 10 individual servings (you can even get away with a smaller portion of one layer of biscuits and one layer of cream mix) or make it in a larger dish. For the very large serving dish I used here, I did one and a half of the total quantity to get to 3 layers and then made 6 individual desserts with the other half of the ingredients
Amarula tiramisu – Serves 6–8
- 250 ml fresh cream
- 250 g mascarpone cheese
- 80 ml/ 1/3 cup castor sugar
- 80ml / 1/3 cup Amarula Vanilla Spice
- 200ml ml prepared strong black coffee
- 50ml Amarula Vanilla spice
- 200 g savoiardi (light finger) biscuits or Boudoir
- 50 - 70 g quality dark chocolate (at least 70% cocoa), grated
- Beat the cream until soft peaks form. In another bowl, beat the mascarpone, castor sugar and 80ml / 1/3 cup Amarula.
- Fold the Mascarpone mixture gently through the whipped cream using a spatula.
- Pour the coffee into a flattish dish. And add the Amarula
- Assemble the dessert by first dipping each biscuit quickly on both sides in the coffee. Don’t allow the biscuit to stand in the coffee as it will soak up too much liquid and the pudding will become too soggy.
- Arrange a layer of dipped biscuits on the base of a serving dish and cover with half of the cream mixture, spreading it evenly across the surface. Sprinkle over half the chocolate.
- Repeat with another layer of biscuits and cream, and sprinkle the remainder of the chocolate over the top.
- Chill in the fridge until ready to serve.
*This post is proudly sponsored by Amarula
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