Maltesers® Tiramisu Recipe at MyDish

Maltesers® Tiramisu

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Method

  • 1. Tip the coffee and liqueur into a wide, shallow dish.

  • 2. With the help of a rolling pin, lovingly bash the Maltesers until broken. Aim for a mixture of rough chunks as well as chocolate powder- a couple of well-aimed hits will do the trick.

  • 3. Break the biscuits in half and sit in the coffee mixture.

  • 4. Whip the creams and icing sugar with an electric hand whisk until soft peaks form.

  • 5. Start layering the Tiramisu into serving dishes or large wine glasses with a soaked biscuit layer at the bottom, followed by a layer cream, then a layer of broken Maltesers, then the remaining cream.

  • 6. Sieve over a little cocoa powder, sprinkle on some crushed Maltesers and refrigerate for at least 30 minutes.

  • 7. Serve cold.

  • This Maltesers recipe is by Harry Eastwood

    • Tips

    • Instead of several layers of sponge fingers and heavy mascarpone, I have chosen to use the light chocolate crunch of Maltesers and softly whipped cream to deliver a perfectly indulgent dessert- that’s naughty without leaving you feeling guilty. You can play with the ratio of liqueur and coffee to suit your preference.

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    Ingredients

    • 8 Lady fingers/ sponge biscuits
    • 3x37g bags  Maltesers
    • 4 tbsp. Amaretto liqueur (either Grand Marnier. or Kahlua would work fine too)
    • 6 tbsp. Strong black coffee
    • 140 ml Whipping cream
    • 140 ml Double cream
    • 2 tbsp. Icing sugar. sieved
    • a little Cocoa powder (sieved) for garnish

    By Views 13000  Added Wed Feb 17 2010


    Instead of several layers of sponge fingers and heavy mascarpone, I have chosen to use the light chocolate crunch of Maltesers and softly whipped cream to deliver a perfectly indulgent dessert.

     

    Chocolate lover and star of Channel 4’s ‘Cook Yourself Thin’, Harry Eastwood has teamed-up with Maltesers to create some delicious recipes for you to enjoy over fun moments with friends, or as you cuddle up to your partner… but with the recip Read More

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