Boozy tiramisu torte
Average rating:
This Italian dessert combines coffee, almonds, biscuits and chocolate perfectly - with a few splashes of alcohol for good measure
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Prep time: 30 mins
(plus 48 hours to chill) -
Serves: 6-8
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
This dessert will keep for up to three days in the fridge.
- 125g (4½oz) butter, softened
- 75g (3oz) unrefined icing sugar, such as Billington's
- 2 egg yolks
- 3tbsp strong espresso coffee
- 14 boudoir biscuits
- 6tbsp Tia Maria
- 75g (3oz) plain chocolate, chopped
- 75g (3oz) flaked almonds, toasted
- 10-12 amaretti biscuits
Method
- Whisk the butter and sugar together until light and fluffy. In a separate bowl, whisk the egg yolks until pale before adding them to the butter. Continue beating until creamy.
- Add the coffee and divide the mixture into three.
- Soak seven of the boudoir biscuits in 2tbsp Tia Maria and arrange on a flat plate.
- Cover with one third of the coffee cream and sprinkle with one third of each of the chocolate and almonds.
- Dip the amaretti in 2tbsp Tia Maria and place on top.
- Spread on a second layer of coffee cream and sprinkle with half the remaining chocolate and nuts.
- Place the last boudoir biscuits soaked in the remaining Tia Maria on top and cover the top with the remaining cream, chocolate and nuts.
- Chill for 48 hours before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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