Makes 6-8 Ramekins
Prep time: 20 mins | Chilling time: 2 hours
Whilst developing a dairy menu for Rosh Hashanah, we decided to put a twist on one of our favourite Italian desserts, Tiramisu. A crowd-pleaser that is surprinsingly easy to make, we’ve switched out the usual brandy for a rather less traditional spirit – Honey Bourbon.
Sweet, warming and heady, these little tiramisu pots are a wonderful, unconventional dessert to round off a dairy meal this Rosh Hashanah. You could, optionally, add in a layer of apple puree or serve with caramelised apples for an extra nod to tradition!
We made ours in ramekins but you could use any dish and make one large tiramisu.
- 397g can of Condensed Milk
- 500g carton Mascarpone
- 100ml Honey Bourbon (Or substitute with 75ml Bourbon and 1 tbsp honey mixed together)
- 150ml strong Black Coffee
- 1 pack Lady Fingers (sponge fingers)
- Cocoa Powder, for dusting
- Milk Chocolate, for grating
- In a mixing bowl, whisk together the condensed milk and marscapone.
- In a separate, shallow bowl, mix together the coffee and bourbon.
- Take one sponge finger at a time, dip it in the coffee and whisky mixture for a few seconds, allowing it to absorb liquid, but taking care not to make the biscuit soggy.
- Line the base of your ramekins or dish with a layer of the dipped sponge fingers, then evenly distribute half the cream mixture between your ramekins, and spread into a smooth layer on top of the biscuits.
- Grate in a layer of milk chocolate and then repeat steps 3 and 4.
- Finish by sifting a generous layer of cocoa over the top and refrigerate for at least 2 hours before serving.
(Photo by Yaffa Judah)