food
Boozy Tiramisu Bombs
World, meet TiramiSusan Boyle. She's sweet, fun, and loves a cocktail. You're going to get along great.
food
Boozy Tiramisu Bombs
World, meet TiramiSusan Boyle. She's sweet, fun, and loves a cocktail. You're going to get along great.
Supplies
- 1 large chocolate swiss rolls
- 3 tbsp marsala
- 500g mascarpone
- 1 x 397g tin sweetened condensed milk
- 300ml double cream
- 2 tsp vanilla extract
- 4 tbsp instant coffee, diluted in 1 tbsp boiling water and cooled, divided
- 2 tbsp Kahlua, divided
- 50g nutella
- 10 - 12 lady fingers
Steps
- Line a 2 litre stainless steel bowl with a double layer of clingfilm.
- Cut the swiss roll into slices about 1.5 cm thick and use to line the bowl.
- Squash the slices together quite snugly and use extra cake to fill in any gaps.
- Drizzle over 2 tbsp of the marsala.
- Beat the mascarpone until smooth then beat in the condensed milk and finally add the cream and whisk until thickened.
- Divide the mix between 2 bowls. Mix half of the coffee, half of the Kahlua and nutella into one bowl and the rest of marsala and vanilla extract into the other bowl.
- Spoon the vanilla mix into the bowl and use a spatula to smooth the top then put in the freezer until almost frozen.
- Take out and spoon the coffee and chocolate mix on top. Smooth with a palette knife again.
- Mix together the second half of the coffee and Kalua and dip the lady fingers into the mixture.
- Lay on top of the coffee mixture and place back into the freezer until firm.
- Take out of the freezer for 30 minutes to soften before serving.
- Tip out onto a serving dish, take off the clingfilm and cut into slices to serve.