Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
WE all love trifle at Christmas time, I guess as it is such a great tradition in many families and at many Christmas tables. How about mixing things up this year with a nice boozy Christmas flavoured tiramisu. Usually tiramisu is flavoured with just rum or marsala, but here there is a combination of Marsala, Amaretto and Grand Marnier. When you have the tiramisu made, give it a final sprinkle of ground cinnamon for a truly festive touch.
6 egg yolks
100g caster sugar
100ml espresso coffee
50ml Grand Marnier
500g sliced panettone
½ tsp. vanilla extract
15g cocoa powder
3 gingernut biscuits
Start by whisking the egg yolks with the sugar until they have become very light and fluffy. Add half of the espresso and Grand Marnier and continue mixing on low speed. Add the mascarpone and continue to whisk until the cream is completely mixed and lump free. Finally add ½ tsp. vanilla extract.
Mix the remaining espresso, amaretto and Marsala together in a small bowl. Cut the panettone into 1” thick slices, and cover the base of your serving dish with pieces of panettone, making sure that you have covered it completely and gotten into the corners. Spoon half of the liquid mixture over the panettone making sure that it has all gotten a soaking. Then cover this with a layer of the mascarpone cream mixture.
Place a further layer of the sliced panettone on top of the cream and spoon the remaining liquid coffee and alcohol mixture over the top making sure again that the sponge is evenly soaked. Cover the panettone with the remaining cream and mascarpone mix.
Finally, to add that final festive flavour, place the cocoa and the gingernut biscuits into a food processor and whizz until you have fine chocolate crumbs. Sprinkle this all over the top and place in the fridge overnight to set. Sprinkle with cinnamon before serving.