Tiramisu with Tony’s Chocolonely Milk Chocolate Toffee Pretzel
By Kelly Gibney
This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic.
- 4 free range egg yolks
- 1/3 cup caster sugar
- 2 teaspoons vanilla paste
- 350ml fresh dairy cream
- 350g mascarpone
- 350g Savoiardi ladyfinger biscuits (this is usually 2 packets)
- 2 cups strong freshly brewed coffee – cooled
- ¼ cup Kahlua
- Cocoa powder to sift over the top
- 1 bar Tony’s Chocolonely Milk Chocolate toffee pretzel – roughly chopped
- Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color.
- Whip the cream until soft peaks have formed – take care not to over whip.
- Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks.
- Mix the coffee and Kahlua together.
- Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving.
- Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable.
- Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well.
- Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands.
- You can make this without the alcohol if you prefer. It will still be very delicious.
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