Exact quantities, then the method.
Tiramisu does not have to mean a trip to the off-licence for marsala and a pot of strong espresso. Here an Irish cream latte sachet does the job in one, whisked into warm milk to make a sweet, creamy soak for the sponge fingers. The rest is classic tiramisu: a light mascarpone cream, a quick dip rather than a drowning for the savoiardi, and a good dusting of cocoa. It needs a few hours in the fridge to set, so make it ahead.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Irish Cream Tiramisu recipe. Canonical: https://teas.co.uk/recipes/coffee/irish-cream-tiramisu/
You'll need
- 2 sachets of Mokate Gold Premium Irish Cream Latte (28g)
- 250ml warm whole milk (warmed to 50C)
- 12 savoiardi (lady finger) sponge Biscuits
- 250g mascarpone, at room temperature
- 100ml double cream, whipped to soft peaks
- 50g caster sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of cocoa powder, for dusting
- 1 small 1L glass dish
- 1 medium bowl, 1 shallow bowl for the soak
Method
- Whisk the two sachets into the warm milk until fully dissolved, then leave to cool.
- Beat the mascarpone with the sugar and vanilla until smooth.
- Gently fold the whipped cream through the mascarpone, keeping it light.
- Dip six sponge fingers one at a time into the cooled soak, a second per side, so they take up flavour without going soggy.
- Lay them in a single layer in the dish.
- Spread over half the mascarpone cream and level it.
- Dip and layer the second six fingers, then top with the rest of the cream.
- Dust generously with cocoa.
- Cover and chill for at least four hours, or overnight.
- Tip: a quick dip is everything; soak the fingers too long and the whole thing turns to mush.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Mokate Gold Premium Irish Cream Latte, 10 Sachets 140g
Rate it, keep it, add to it.
Made this? Rate it.
Tell us how it came out. A star rating and a line or two helps the next person who makes it.
Sign in to rate +5 to 25 reward points · sign-in required
The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute