Photography: John Paul Urizar. Styling: Michele Cranston.
If you’re after a twist on a dessert classic for Christmas this year, you can’t go past Maggie Beer’s tiramisu recipe.
Here, the classic coffee and cream dessert gets a sophisticated, festive twist with the addition of prunes soaked in vino cotto. It’s so delicious your guests will be begging you to make this tiramisu recipe for Christmas dessert year after year!
The tiramisu will need to be refrigerated for two hours before serving, so remember to factor that into your Christmas planning.
Ingredients
Method
Add prunes and coffee vino cotto to a mixing bowl, place into a microwave and cook for 1 minute to soften the prunes. Remove, then set aside and allow to steep and cool for 20 minutes.
Meanwhile, using an electric mixer, whip the thickened cream and sugar until medium peaks, then fold through the mascarpone; set aside.
To assemble, spoon half the cream mixture onto the base of 6 x 250ml serving glasses. Spoon half the prunes evenly among glasses.
Combine coffee and Kahlúa in a small bowl. Break the sponge finger biscuits in half, then dip a couple at a time into the espresso mix (as they become soft very quickly) then lay these on top of the cream. Spoon over remaining cream and remaining prunes.
Refrigerate for at least 2 hours. Dust with cocoa just before serving.
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