Recipe courtesy of lyres.com.au
While we are all about mocktails here, it’s always a good idea to have a delectable non-alcoholic dessert on hand. A true Venetian knows that Tiramisu is a dish best served cold. This spin on Nonna’s classic is no exception.
Introducing “Lyre’s Coffee Spirit Tiramisu,” a delightful non-alcoholic dessert that captures the essence of traditional Tiramisu without a drop of liquor. It’s the perfect treat for those moments when you want to indulge in something sweet and creamy, minus the alcohol. Here’s how to make it:
Ingredients:
- 180mL strong black coffee ( preferable espresso )
- 40g caster sugar
- 60mL Lyres Coffee Originale
- 30mL Lyres American Malt
- 500g mascarpone
- 450mL thickened cream
- 1/2 teaspoon vanilla extract
- 20g icing sugar
- 50g good quality dark chocolate cocoa powder for dusting
- Approximately 30 x Savoiardi sponge finger biscuits
- For this recipe you will need a rectangular baking dish approximately 25cm x 30cm
METHOD:
- Begin by combining the caster sugar to the black coffee whilst hot and stir to dissolve then mix in the Lyres coffee liqueur and Lyres American Malt Spirit. place in a bowl and set aside. This will be the liquid used to soak the savoiardi sponge biscuits.
Place the mascarpone, thickened cream, vanilla and icing sugar in a bowl and whisk until soft peaks forms.
To assemble: Briefly dunk the savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits, be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
Next spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits.
Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone and cocoa. Chill for at least 2 hours before serving to allow time for the tiramisu to set.
Use a large spatula or spoon to serve,
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