Coffee-Free Chocolate & Amaretto TiramisuNow Christmas is over it is time to turn our attention to New Year. I'm not a big partier - I never was, even before I had M.E. - so I have never really experienced a new years party. I hope that excuses the image I have in my head, which is heavily inspired by Hollywood. I don't know where this image came from but when I think of New Years party I see a lot of silver & gold glitter, crazy elegant 'finger food' & copious quantities of champagne. So when I decided to come up with a recipe for New Year it was into to that, entirely delusional image I went. You guys are going to LOVE this recipe!
You make real custard with single cream & then whip in mascarpone, vanilla bean paste & 2 tbsps. of amaretto & it has this incredible depth of flavour. Add to that lady fingers lightly soaked in a mixture of good quality cocoa powder, hot water & more amaretto & you have a dessert that is indescribably good. Seriously after I tried this I was a mumbling wreck, & that was before the flavours had properly melded!
This does not, in any way, need to be served in champagne saucers. In fact it would probably be better in one medium sized, rather deep serving dish but I just thought this looked so fun....plus I was practicing using them for deserts & attempting to gauge what capacity they have (a lot more than you would think).
Better-than-Sleep Chocolate & Amaretto Tiramisu
Makes 8-10 small portions (or 1 larger tiramisu for 8 people)
- 300ml single cream
- 2 large eggs
- 250g mascarpone
- 50g caster sugar
- 1 tsp. vanilla bean paste
- 2 tbsp. amaretto (I recommend disaronno)
- 10-12 lady fingers (I think using Savoiardi makes a real difference)
- 3 tbsp. good quality cocoa powder
- 1/4 cup boiling water
- 2-3 tbsp. amaretto
- Grated chocolate/chocolate curls
- Beat together the single cream & eggs & then place in a heat proof bowl over a pan of simmering water ensuring that the bottom of the bowl does not touch the water. Whisk at regular intervals, once the mixture starts to thicken take the custard off the heat & allow to cool. - This is a fool proof, but time consuming, method of making custard. If you are more comfortable doing it in a pan over a low heat, please feel free to do so.
- While the custard is cooling begin to whip the mascarpone & sugar together in a large bowl or in the bowl of a stand mixer. Add in the vanilla bean paste & the amaretto & continue to whisk until the ingredients are fully incorporated.
- Once the custard has cooled to room temperature - or a little before - pour it in with the mascarpone mixture & mix until fully incorporated. Now is a good time to test for sweetness & flavour & adjust if need be.
- In a shallow bowl combine the cocoa powder, boiling water & remaining amaretto. Try to make sure that the cocoa powder is fully dissolved (this is tricky so don't worry too much).
- Place a layer of the custard mixture into the bottom of the serving dish.
- Dip enough lady fingers to loosely cover the custard into the chocolate mixture for just long enough to absorb a little of the liquid, but not enough to make them soggy.
- Drizzle a little of the liquid over the lady fingers in the serving dish, cover with a layer of custard & continue to build up the layers until the dish is filled, finishing with a layer of custard.
- Decorate the top of the tiramisu with the grated chocolate & place in the fridge for at least 4-6 hours to set.