Name: Almond and muscovado tiramisù
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 12 savoiardi biscuits; 500 gm mascarpone (2 cups); 200 gm crème fraîche; 55 gm dark muscovado or dark brown sugar (¼ cup); 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 Marsala or brandy (⅓ cup); 1 tbsp Galliano or amaretto

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.

Ingredients

12 savoiardi biscuits

500 gm mascarpone (2 cups)

200 gm crème fraîche

55 gm dark muscovado or dark brown sugar (¼ cup)

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 Marsala or brandy (⅓ cup)

1 tbsp Galliano or amaretto

Method

1.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.

2.Arrange savoiardi in a deep tray, spoon coffee syrup over them and leave until liquid is absorbed (about 2 minutes).

3.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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