The TDF Take On Tiramisu
Food
A very TDF tiramisu. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.
Layers of thickened cream, mascarpone and coffee-soaked sponge biscuits. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.
Savoiardi sponge biscuits soon to be soaked in coffee. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.
The ultimate coffee-based treat! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling Assistant – Ashley Simonetto.
IngredientS (Serves 4-6)
120ml (or 3 short strong shots) of Nespresso Livanto
30ml (1 shot) Amaretto or other sweet dessert liqueur of your choice (Marsala or coffee liqueur also works well)
1 packet savoiardi (ladyfinger) biscuits
200ml thickened cream
200ml mascarpone cream
few drops vanilla essence
1 teaspoon icing sugar
cocoa powder, for dusting
METHOD
Prepare 3 x espresso shots of Nespresso Livanto, and set aside to cool slightly.
Whilst coffee is cooling, whip cream until thick peaks form, then add mascarpone gradually, and combine until smooth and velvety. Add a few drops of vanilla essence and dusting of icing sugar to sweeten the mixture.
Combine cooled coffee and liquor in a shallow dish. Dip ladyfinger biscuits in coffee mixture, until soaked through.
Assemble each dessert by lining the bottom of each glass with coffee-soaked biscuits (break as necessary), and alternating layers of cream mixture and biscuits. Drizzle any leftover coffee mixture amongst the glasses before topping with cream mixture. Refrigerate for at least 2 hours before serving.
Dust with cocoa just before serving.