You are here: Home | Recipes | Recipes by Amarula | Amarula Tiramisu
Recipes | Recipes by Amarula | Amarula Tiramisu
Easy-to-make desserts, given a dash of African Original flavour with Amarula.
Soak the boudoir biscuits in the coffee and 300 ml Amarula. Soak the gelatine leaves in cold water for three minutes and drain any excess water. Place the eggs, sugar and ½ vanilla pod in a bowl over a double boiler and whisk until it reaches the ribbon stage (when the mixture forms a slowly disappearing ribbon or pathway on the surface). Add the gelatin and mix until melted and combined. Beat the mascarpone, cream and 100 ml Amarula in a bowl until it reaches the soft peak stage. In a large bowl, combine the egg and cream mixtures. Place the soaked biscuits at the bottom of 12 standard martini glasses and pour the egg and cream mixture over it. Let it set in the fridge for at least two hours. Sprinkle with cocoa powder and chocolate flakes before serving.
Makes 12 standard martini glasses.
To view an African Original video clip featuring the new face of Amarula, supermodel and humanitarian Alek Wek, go to http://www.facebook.com/Amarula/app_359985864087549. An Apple iPad with a customised cover valued at R10 000 is up for grabs. To enter, tell the Amarula team what makes you an African Original by submitting a video, sound clip, photograph or written pieces.
Amarula is available for around R85 a bottle from liquor outlets nationwide.