Recipe courtesy of Grant Gordon, Executive Head Chef at both La P’tite Folie restaurant and award-winning Le Di-Vin wine bar on Randolph Place in Edinburgh.
Toblerone tiramisu
This indulgent Toblerone dessert is everything you've ever wanted in a pud, from alcohol to coffee - definitely one to try!
Ingredients
- 1 Toblerone
- 300g Mascarpone
- 300ml Whipped cream
- 2tbsp Honey
- 75g Caster sugar
- 2 shots of Amaretto
- Sponge fingers
- 300ml Strong coffee (espresso is best)
Method
Step 1
Freeze Toblerone to make easier to grate with a cheese grater.
Step 2
Grate the Toblerone and keep in fridge.
Step 3
Place in mixing machine: cream, sugar, amaretto, honey, mascarpone cheese. Start on a low speed until mixed together. Then turn up the speed till the mixture is semi whipped, to the ripple stage. Make sure you don’t over whip. If you do, add a little more cream and mix.
Step 4
Add most of the Toblerone to the cream mixture. Leave a little for decoration.
Step 5
Place the cream mixture into a piping bag and place in the fridge.
Step 6
Cool down the coffee, place a couple of sponge fingers at a time in the coffee mix. Layer the cream mixture in glasses together with the sponge fingers any way you wish.
Step 7
Decorate the top of dessert with left over Toblerone, icing sugar and mint.
