Almond and muscovado tiramisù

These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.

You'll need

12 savoiardi biscuits 500 gm (2 cups) mascarpone 200 gm crème fraîche 55 gm (¼ cup) dark muscovado or dark brown sugar Crushed amaretti, Dutch-process cocoa and chocolate shavings, to serve   Coffee syrup 50 gm dark muscovado or dark brown sugar 200 ml espresso 80 ml (⅓ cup) Marsala or brandy 1 tbsp Galliano or amaretto


  • 01
  • For coffee syrup, stir sugar and half the espresso in a small saucepan over low heat until sugar dissolves. Remove from heat, add remaining ingredients and refrigerate for 5 minutes to cool a little.
  • 02
  • Arrange savoiardi in a deep tray, spoon coffee syrup over them and leave until liquid is absorbed (about 2 minutes).
  • 03
  • Whisk mascarpone, crème fraîche and sugar in an electric mixer until soft peaks form. Divide half the soaked savoiardi among small serving bowls or glasses, breaking into smaller pieces if necessary. Top with a little whipped mascarpone mixture and crushed amaretti and dust with cocoa, then repeat layering. Scatter with extra crushed amaretti and chocolate shavings to serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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