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Tiramisu, Justin Bonello
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Rumour has it that originally this recipe had no liquor as it was intended for children and the elderly…if this is true, then I say change is good!


You’ll Need

2 tubs mascarpone cheese (250g each)
250 ml cream
18 egg yolks
1 cup sugar
1 tot Amaretto
2 tots brandy
at least 6 double espressos
2-3 packets of Savoiardi (Italian finger biscuits)
cocoa powder

Mix together the mascarpone cheese and the cream. In a separate container cream the egg yolks, the sugar, the amaretto and the brandy. Now add the mascarpone cream to the egg mixture and blend using an electric beater until all the sweet creamy ingredients have combined thoroughly.

Decant the espresso into a saucepan and allow to cool. Take enough Savoiardi to line a large disposable foil container (roughly 30cm x 25cm) and dip one biscuit at a time in the coffee; they must be slightly moist – not soggy. Place the finger biscuits in the bottom of the foil container.

Once you’ve covered the base with biscuits, use half of the creamy filling and add a layer on top of the biscuits. Repeat the process, starting with another layer of dipped biscuits and topping it with the rest of the creamy mixture.

Sprinkle with a decent covering of cocoa powder (not chocolate powder). The bitter cocoa and the coffee balance out the rich, sweet spongy mixture. Refrigerate for at least an hour before serving.

This recipe will feed about 12 of your friends.

See more of Justin’s recipes at Cooked in Africa

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Justin Bonello

Cook, traveller and lover of life, Justin Bonello is the veteran presenter and producer of Cooked – a television series aired on the BBC in which the first season saw him and a bunch of friends embark on an epic 30-day foodie road trip across South Africa. He is also a published author of 3 recipe books, with Out of the Frying Pan spinning a quirky Bonello touch on quintessentially South African dishes like bobotie. Now the self taught bush-cook is busy filming a new series where he looks at how our choices as a food consumer directly impact the people and our planet. This blog brings you the best of Justin’s recipes and travel tales, straight from the horses mouth.