Donal Skehan’s Irish coffee, hazelnut and chocolate tiramisu
A crowd-pleasing variation on a classic.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
400ml double cream
250g mascarpone
4tbsp caster sugar
75ml Baileys
300ml strong coffee
75ml whiskey
200g Savoiardi sponge fingers
100g hazelnuts, toasted and roughly crushed in a pestle and mortar
75g dark chocolate, grated
Method
Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside.
Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate.
Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days.
