Plum Confit Tiramisu
By far one of the most famous Italian desserts, our version of tiramisu gives this heavenly treat a colourful, fruity whirl. Instead of using traditional coffee, we dip our biscuits in a nutty syrup made with amaretto liqueur, allowing the smooth almond notes to marry perfectly with our tender plum confit, gently folded in between […]
Ingredients
- ¼ cup (60 ml) amaretto liqueur
- ¼ cup (60 ml) water
- ¼ cup (55 g) sugar
- 1 cup (250 g) mascarpone cheese
- ¼ cup (55 g) sugar
- 2 egg yolks
- ¾ cup (180 ml) 35% whipping cream
- 12 ladyfinger cookies, each cut into 3 pieces
- 1 recipe Plum Confit, puréed (see note)
Instructions
- In a small saucepan over high heat, bring the amaretto, water and sugar to a boil until the sugar has dissolved. Pour into a bowl. Cover and refrigerate for 1 hour or until completely chilled.
By far one of the most famous Italian desserts, our version of tiramisu gives this heavenly treat a colourful, fruity whirl. Instead of using traditional coffee, we dip our biscuits in a nutty syrup made with amaretto liqueur, allowing the smooth almond notes to marry perfectly with our tender plum confit, gently folded in between layers of mascarpone cream.