- March 2014
- Serves 6
- Hands-on time 25 min, oven time 15-20 min
A classic Italian dessert, this tiramisu recipe with a twist is topped with a coffee chocolate crumble.
- 45.7g (25.8g saturated)
- 50.8g (41.4g sugars)
- 150g savoiardi biscuits
- 100ml hot strong coffee
- 3 large free-range yolks
- 125g caster sugar
- 150g mascarpone
- 50ml marsala
- 250ml double cream
For the crumble topping:
- 40g caster sugar
- 50g ground almonds
- 30g plain flour
- 10g good quality cocoa powder
- 25g ground coffee
- 40g melted butter
- Heat the oven to 180°C/fan160°C/gas 4. Mix the dry topping ingredients in a bowl, then stir in the butter to form a rough mixture. Spread over a baking tray, bake for 15-20 minutes until crunchy, cool, then crumble (see make ahead).
- Soak the savoiardi biscuits in the hot coffee for a few minutes, then divide them among 6 x 200ml short glasses or serving bowls.
- Using an electric hand mixer, whisk the egg yolks and sugar in a mixing bowl until pale and thick, then fold in the mascarpone and marsala. In another mixing bowl, whisk the cream to soft peaks, then fold through the egg yolk mixture. Spoon on top of the coffee-soaked biscuits, then sprinkle with the crumble topping to serve.
The crumble topping recipe makes 175g, so you’ll have leftovers. Serve some alongside for guests to sprinkle as they work their way through the pudding, or keep it for another day – it’s great sprinkled over ice cream.
Make the crumble topping up to a week in advance and keep in an airtight container in the fridge, or freeze for up to 3 months, then defrost to use.
You can make the tiramisu in the morning, without the crumble topping scattered over, and leave in the fridge until ready to eat, then add the crumble topping. But the cream will be most pillowy if made just before serving.
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