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Writer's pictureSarah

Seasonal cooking - Boozy Christmas Tiramisu

If you fancy shaking up the traditional classic Christmas trifle, you could look to try out this recipe for a Tiramisu with a Christmas twist. It can be made in advance, taking the stress out of entertaining. We had this to finish off our pre-Christmas get together, and it went down a storm with our guests!

A glass bowl containing tiramisu
The finished boozy Christmas Tiramisu

Ingredients for the Boozy Christmas Tiramisu

  • 400g mincemeat

  • 4 tbsp brandy or dark rum

  • 20g coffee, brewed to create 250ml coffee

  • 3 egg yolks

  • 40g caster sugar

  • 250g mascarpone

  • 2 tsp vanilla bean paste

  • 300ml double cream

  • 24 (approx.) savoiardi biscuits

  • 2 tbsp cocoa powder

  • 10g (approx.) dark chocolate (70-80% cocoa solids)


Method

Step 1

Put the mincemeat and 2 tbsp brandy in a small pan; warm over a low heat for 10-15 mins, until the mixture has thinned enough to be spreadable. Set aside to cool.


Step 2

Mix the coffee with 1 tbsp brandy and pour into a small container into which a sponge finger can be dunked; set aside.


Step 3

In a mixing bowl, whisk the egg yolks, sugar and remaining 1 tbsp brandy for 3 mins or so with an electric whisk, until the mixture is pale and doubled in volume.


Step 4

In a separate larger bowl, combine the mascarpone, vanilla bean paste and cream, then whisk until barely past ribbon stage and not yet soft peaks – it should be voluminous and stiffening but still loose.


Step 5

Use a large spoon to fold in the egg yolk mixture, then – only if needed – make a few swipes with a balloon whisk to return it to that not-quite-soft-peak stage.


Step 6

To assemble the tiramisu, spread half the cooled mincemeat mixture over the base of a deep, 2-litre serving dish (there will be some gaps). One at a time, dunk half the biscuits into the coffee so that they’re wet but not soggy, and transfer directly to the dish until the base is covered; spread just under half of the mascarpone mixture over the biscuits.


Step 7

Continue with another layer of coffee-soaked biscuits, followed by the remaining mincemeat and mascarpone. Use a small sieve to dust the top with cocoa powder; chill for at least 3 hrs or up to 2 days.


Step 8

Just before eating, finely grate the dark chocolate over the top, then serve.

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