Holly Jolly Tiramisu
Ingredients
- 3 shots espresso, or 3 cups strongly brewed coffee
- 3 tbsp brown sugar
- ¼ cup amaretto liqueur
- 1 loaf small panettone, cut into 1-cm-thick slices
- 250 g mascarpone cheese
- 100 g ricotta cheese
- ¼ vanilla pod, with the seeds scraped out
- 120 g icing sugar
- 1 cup double cream, whipped
- 2 tbsp unsweetened cocoa powder, for dusting
- 60 g dark chocolate, shaved, for garnish
Instructions
- Brew the espresso or coffee and stir in the brown sugar and amaretto liqueur until dissolved.
- Add the panettone slices to the coffee mixture and set aside to soak for 5–10 minutes.
- In a separate bowl, mix together the mascarpone, ricotta, vanilla pod seeds, and icing sugar until smooth and well combined.
- In another bowl, whip the double cream until soft peaks form. Fold the whipped cream into the mascarpone cheese mixture.
- Arrange half the soaked panettone slices in a tin or trifle dish. Evenly spread half the cheese mixture over the panettone layer.
- Add another layer of soaked panettone slices, then top with the remaining cheese mixture.
- Dust the top with cocoa powder and refrigerate for at least 2 hours. Garnish with shaved dark chocolate before serving.