To make this delicious dessert non-alcoholic, substitute brandy for slightly sweetened coffee, made at a strength of your liking.
Healthy-ish, almost-boozy tiramisu
Total time 35 minutes // Serves 6
Ingredients
For the syrup
2 cups (500ml) strong coffee
10-12 (about 200g) medjool dates, chopped
1 tsp (5ml) vanilla essence
¼ cup (60ml) brandy liqueur
⅓ cup (80ml) honey
2 tubs (250g each) mascarpone
2 cups (450g) plain double cream yoghurt
2 tsp (10ml) vanilla essence or paste
2 Tbsp (30ml) honey
1 packet (200g) boudoir biscuits
¼ cup (60ml) brandy liqueur
Cocoa and dark chocolate shavings, for serving
Method
- For the syrup, combine coffee and dates in a pot and bring to a quick simmer on medium-high heat.
- Simmer for 15 minutes until sauce is reduced by two-thirds.
- Remove from heat, cool slightly then blitz until smooth. Stir in vanilla, brandy and honey and set aside.
- Whisk together the mascarpone, yoghurt, vanilla and honey.
- Dip biscuits in brandy (or coffee), cutting biscuits as needed to fit ramekins or serving glasses.
- Spoon a layer of the mascarpone mixture in each glass or ramekin, top with coffee syrup and place a layer of the biscuit on top. Repeat to create 2-3 layers. Refrigerate until serving. 7. To serve, dust with the cocoa powder and top with chocolate shavings.
Words and photographs: Fresh Living Magazine
Also read: Go-to holiday desserts with a yummy twist
