John Myers
Marula Liqueur Tiramisu
The perfect marula liqueur tiramisu recipe with a picture and simple step-by-step instructions.
- 500 g Mascarpone
- 200 ml Amarula
- 150 g Sugar
- 3 Pc. Eggs
- 10 Pc. Ladyfingers
- 375 ml Espresso
- Grated tonka beans
- 3 tbsp Cocoa powder
- Boil 1,375 ml espresso and let it cool down.
- Separate eggs. Add the sugar to the egg yolks and beat to a creamy mass. Add the mascarpone and stir in carefully. Beat the egg white to a firm snow and also fold into the mascarpone mixture.
- Place a spoon biscuit on a large plate. Mix the cold espresso with the amarula. Drizzle the liquid over the sponge fingers and divide in the middle after it has softened slightly.
- Add the rest of the amarula-espresso mixture to the mascarpone mixture and mix well again.
- Layer the dessert in glasses: first fill in a small layer of the mascarpone, over it 2 halves of the sponge finger, then again the mascarpone and one more sponge finger. Fill up to the top with mascarpone cream.
- Place in the fridge until ready to serve, at least 2 hours. Sprinkle with a pinch of tonka beans and cocoa powder before serving.
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