Tipsy Tirami-brew: The Booze-Lover’s Tiramisu
- grainneherraghty
- Aug 11
- 2 min read
I've been meaning to make a tiramisu for quite some time. I first learnt how to make it from an owner of a Persian restaurant who I worked for in Templebar in Dublin. A bit random but the Persian's know their way around flavours, and he did make a tasty tiramisu. Unfortunately, all I remember is that the recipe had a nice kick of booze in it, so this is my version. It's very much a grown-up dessert, rich and luscious with the winning combo of liqueur and caffeine.
I say this a lot, but this is very easy to make. It's pretty much assembly and very quick too. What's not to love.
Serves 10
Ingredients
500g of mascarpone
500g of double cream
75ml of cold espresso coffee
50ml of Irish cream liqueur
50ml of Frangelico
24 ladyfinger biscuits
3 tbsp. of Nutella
Tin of Nestle top and fill caramel sauce (395g)
3 tbsp. of icing sugar
2 tbsp. of cocoa powder for dusting
Note: you'll need a square serving dish which you can either serve the tirami-brew in or you can portion it out onto individual plates.
Method
Add the mascarpone, cream, Irish cream liqueur to a large bowl. Sift in the icing sugar. Beat until thick peaks. Set aside for now.
Empty the caramel into a saucepan and add the Nutella. Heat until the two are combined a bit more liquid than solid, i.e. suitable for spreading.
Mix the coffee and the Frangelico in a jug.
Grab your serving dish and place a layer of half your biscuits in the bottom.
Gently pour half of the coffee and Frangelico over the biscuits. They need to be wet but not super soggy.
Spread half of the caramel/Nutella sauce over the biscuits.
Next spread half of the cream mixture over the sauce.
Sift some of the cocoa over the cream.
Repeat with another layer of biscuits, caramel, cream and cocoa.
Realistically you could serve this straight away, but it would be good let it set and the flavours marry together in the fridge for an hour or so. You could go the whole hog and serve this with an espresso martini :-)