LINDOR Truffle Tiramisu
Lindt EXCELLENCE Dark 70% Bar 100g
- 300 ml freshly brewed strong coffee, cooled
- 3 tbsp rum
- 250 ml double cream
- 350 g mascarpone
- 50 g caster sugar
- 2 tsp vanilla extract
- 3 tbsp amaretto liqueur
- About 16 ladyfingers (see tip)
- 7 LINDOR 60% Dark Chocolate Truffles, quartered
- 1 to 2 squares of Lindt EXCELLENCE 70% Cocoa Dark Chocolate
- To decorate:
- About 16 LINDOR Milk Chocolate Truffles, halved (see tip)
- Cocoa powder
Mix together the coffee and rum in a shallow bowl and set aside.
In a large bowl, whisk the double cream until you have soft peaks. Set aside.
In a separate bowl, beat the mascarpone with the sugar, vanilla extract and amaretto liqueur for about 2 minutes or until smooth. Fold in the whipped cream until you have a smooth and creamy mix.
Dip half of the ladyfingers, 1 at a time, into the coffee mixture. Ensure that both sides are soaked but do not stay long enough to disintegrate (you want them to absorb the flavor but still stay intact - the colour should change slightly and they should soften a little).
Layer the soaked ladyfingers into the base of a 1.25 L deep oval dish (you may need to break a couple of the biscuits to fit snugly or dip extra to cover the base).
Top with half of the mascarpone mix, smoothing over with the back of a spoon in an even layer to completely cover the biscuits.
Using a fine grater, grate over the Lindt EXCELLENCE 70% Cocoa Dark Chocolate square to cover the surface (you may need 2 depending on the shape of your dish). Scatter over the chopped Dark Chocolate LINDOR Truffles in an even layer.
Soak the remaining ladyfingers and add on top (dipping extra if required). Top with the remaining mascarpone mixture, smoothing the top as before. Decorate with the halved LINDOR Milk Chocolate Truffles and dust with cocoa powder. Cover and chill for at least 6 hours - or overnight.
Serve chilled or, if you prefer, remove from the fridge 30 minutes before serving to allow it to come to room temperature.
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