I make this mascarpone tiramisu dessert quite often I would say. Noo, not because of the booze ;)) but it is one of those desserts that is on pretty much everybody’s taste palate and again it is one of those desserts that you can make in advance and it lasts for a good few days in the fridge tasting as good if not even better.
Well, if it lasts …. you know what I mean, right??
Bon appétit! ??
Since this contains quite a bit of booze in it, it is not suitable for the children but I have adapted it to a kids or let’s say alcohol free version. So here are my tips.
Instead of alcohol you may use :
- almond flavour, sometimes mint, sometimes vanilla or any other flavoured syrup available on the market.
- I often put fruit bits in and we absolutely love it. Also the coffee I replace it with decafeinated one as kids don’t really need that cafeine boost. 😉
Lets get this started then… here it comes the recipe …
Mascarpone cheese tiramisu
- 500 g mascarpone cheese
- 300 g sponge fingers 1 pack and a half
- 120 g sugar (organic, unrefined)
- 150 ml double cream
- 60 g chocolate (dark and white, chopped)
- 8 tbsp cream (Marsala, Brandy, Irish)
- 6 tbsp coffee fresh, ground
- Start by making the the coffee with 1/2 l boiling water and 90g sugar. Set aside for 5-10 min until it cools slightly. Strain in a bowl and add 3-4 tbsp Marsala or the brandy. Sometimes I use Irish cream liqueur or amaretti. It really depends on what you have in your bar.
- In a bowl, beat the mascarpone cheese and the remainder of the sugar (30g) the remainder of the marsala/brandy/liqueur together. Pour in the double cream and beat further until all becomes nice and firm. Fold in the chopped dark and white chocolate and mix a little more.
- Deep 3-4 biscuits at the time into the coffee and line them along the base of the plate/dish you chose to put the desert on/into.
- Spoon in some creamy mixture and arrange into as many layers as you wish by alternating the coffee soaked biscuits with the cream. Finish by decorating with some of the chopped chocolate or some cocoa powder or even cinamon if you like.
- Best is to leave for few hours before serving so that all biscuits become nicely soaked and soft.