Like a bit a tang in your tiramisù? Home cook Anna Simon – whose dessert wowed the judges on The Chefs’ Line – likes to add lemon zest and juice to her homemade savoiardi (lady finger biscuits). Meanwhile, a double act of Marsala and Amaretto add a sweet booziness .
Tiramisù in 30 minutes? It can be done! In this fast, yet fabulous interpretation of the Italian dessert, blitzed chocolate bikkies form hand pie bases. A filling of sweetened, Marsala -spiked mascarpone is then spread inside, with crushed cacao nibs sprinkled on top.
This alluring recipe first made an impression Italian Food Safari, and still manages to make our hearts flutter several years on. Liqueur-wise, this recipe calls for Strega, is an Italian herbal digestif, and the aniseed-flavoured Sambuca.
With its large Italian population, Argentina is home to many well-executed dishes from the Mediterranean nation. Tiramisù is no exception. Served in a large ceramic dish, this dessert makes a host’s life easier. Simply pass around spoons and your guests can dive right in!
This Indian-meets-Italian dessert is sweet, spicy and delightfully surprising. Swapping espresso for chai tea and adding fresh and crystalised ginger, Anjum Anand brings zing to tiramisù. Traditionalists may shake their head, but if you’re after a fun, flavourful dessert with great pick-up potential, look no further.
Always inventive in the baking department, Anneka Manning raises the dessert bar with these tiramisù squares. The elegant individual slices – stacks of sponge, choc-marsala and creamy mascarpone – are topped with a rich chocolate ganache and sprinkles for good measure.
Laced with coffee and a mix of Tia Maria, Kahlua and Amaretto, this simplified sweet will certainly put a pep in your step! For a slightly different mouth-feel, replace the regular savoiardi biscuits with a packet of pavesini. Slim and super light, they’re great at soaking up the sweet liqueurs!