- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus 2-24 hrs chilling
- Effort: medium
- 2 egg yolks
- 55 g caster sugar
- 1x 250g tub mascarpone
- 55 ml coffee liqueur
- 115 ml cold strong coffee
- 8 sponge fingers, such as Savoiardi
- 25 g dark chocolate, finely grated
- cocoa powder, for dusting
For the berry sauce:
- 2 tbsp dried cherries
- 2 tbsp dried cranberries
- 2 tbsp dried blueberries
- 1 mulled wine sachet
- 1 cinnamon stick
- 3 tbsp caster sugar
- 3 tbsp brandy
- red wine, to cover
1. First prepare the berry sauce. Place the dried cherries, cranberries and blueberries in a large bowl. Add the mulled wine sachet, cinnamon stick, caster sugar and brandy and pour in enough red wine to just cover. Leave to soak overnight.
2. Now make the tiramisu. Place the egg yolks in a bowl with the caster sugar and beat together until pale and thickened, using an electric whisk. Add the mascarpone and whisk slowly until the mixture is pale and smooth. Pour in 15ml of the coffee liqueur and whisk gently to combine.
3. Mix the cold coffee with the remaining coffee liqueur in a shallow dish. Dip half of the sponge fingers in the coffee mixture and arrange in the bottom of 2 glass coffee cups, breaking them up as necessary.
4. Spoon over half of the mascarpone mixture and sprinkle half of the chocolate on top. Repeat the layers then cover each one with cling film. Chill for at least 2 hours and up to 24.
5. To make the berry sauce, transfer the soaked berries and the soaking liquid into a medium saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes. Drain well, reserving the liquor, and set the berries aside.
6. Return the liquor to the saucepan and cook briskly until reduced and thickened to a syrup. Add the berries and set aside to cool before serving.
7. Place the tiramisu-filled coffee cups on saucers and dust with cocoa powder just before serving. Serve with the berry sauce.
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