Coffee and Amaretto Tiramisu
Serves: 6
Prep time: 15 minutes
*200ml strong coffee
*50g golden caster sugar
*50ml amaretto liqueur
*200ml double cream
*200g mascarpone cheese
*150g Italian savoiardi sponge fingers
*20g dark chocolate, grated
*Cocoa powder for dusting
Pour the coffee into a bowl and stir in half of the sugar and all of the amaretto. Leave to cool.
Lightly whip the cream and the remaining sugar, then gently fold through the mascarpone cheese. Spoon into a piping bag.
Cut each of the sponge fingers into six. Then place several pieces into the cooled coffee for a few seconds to soak. Layer half the pieces, cut side up, into six glasses. Pipe in a layer of the cream mixture then sprinkle over a little chocolate, and repeat with another layer of sponge fingers, cream, and a final layer of grated chocolate. Chill until needed. Before serving, dust with a little cocoa powder.
- FYI Savoiardi biscuits originate from Savoy, Italy, and are a light, sweet sponge ideally used to soak up sugar syrup or liqueur in trifle and tiramisu. They are also called “ladyfingers”due to their elongated shape.
Dark Coffee and Chocolate Torte
Serves: 10
Prep time: 20 minutes
Cooking time: 50 minutes
Chilling time: Overnight
*200g unsalted butter
*200g 70 per cent cocoa dark chocolate
*2tbsp Kahlúa liqueur (optional)
*50ml very strong coffee, cooled
*1tsp cocoa powder
*4 eggs
*180g golden caster sugar
*Salt
*Vanilla ice cream and amaretti biscuits, to serve
Preheat your oven to 180˚C/350˚F/gas mark 4. Melt the butter and chocolate in a bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water.
If using, add the Kahlúa to the coffee then stir in the cocoa. In a separate bowl, beat together the eggs, sugar and a pinch of salt until light and fluffy. Stir in the melted chocolate until combined, then pour in the coffee mix. Grease and line a 23cm, non-stick springform cake tin with baking paper. Pour in the batter, and place on top of a large piece of tin foil, pulling up the sides around the tin.
Place the cake tin on to a deep-sided baking tray and half fill with boiling water. Bake in the oven for 45 minutes – it will still have a slight wobble to it. Remove the foil and leave to cool. Transfer to the fridge to set overnight. To serve, crush the amaretti biscuits and roll scoops of ice cream in them. Place a scoop on each plate along with a slice of torte.
Nutritional information: 364 calories, 25g fat
