This tiramisu is called ‘double shot’ because both the cream and the biscuits are spiked with coffee!
Recipe by Leandri Van Der Wat
Spiced ‘double shot’ tiramisu
- 250g mascarpone cheese
- 50g icing sugar
- 2,5ml (½ tsp) vanilla extract
- 2 cardamom pods, crushed and shells discarded
- 2,5ml (½ tsp) cinnamon
- 2,5ml (½ tsp) nutmeg
- 400ml fresh single cream
- 100ml strong coffee (brewed in a moka pot or coffee plunger)
- 200ml water (depending on what you are using to brew your coffee)
- 50ml Captain Morgan Original Spiced rum/dessert wine (if preferred)
- 30g freshly ground coffee beans
- 2cm fresh ginger, finely grated
- 100ml ruby port
- 30 ladyfinger/savoiardi biscuits
- 100g dark chocolate, grated
- 20g cocoa powder, to dust
- 5ml (1 tsp) ground cinnamon, to dust
Whip the mascarpone, icing sugar, vanilla extract and spices together in a bowl using a whisk or spatula.
In a separate bowl, whisk the cream to soft peaks.
In a saucepan over a medium-high heat, reduce the strong coffee to about 20ml (4 tsp). Allow to cool, then stir into the mascarpone mixture along with the rum or dessert wine. Fold the cream into the mascarpone mixture and set aside to chill, 20 minutes.
Now, take out your moka pot or plunger. If using a moka pot, place the ground coffee beans in the basket and top with the grated ginger. Brew your coffee with 200ml water on the stove according to manufacturer’s instructions. If using a plunger, this cannot be done on the stove – simply plunge the combined ingredients. Mix the coffee and port together in a jug.
Arrange the biscuits along the bottom of a bowl or in individual serving glasses and pour over some of the coffee and port mixture. Leave to soak, then sprinkle with grated chocolate. Top with a layer of cream. Repeat this process with the biscuits, soaking them in the liquid, then layering on chocolate and cream. Finish off the tiramisu with a generous dusting of cocoa powder and a sprinkling of ground cinnamon. Refrigerate to set, at least 2 hours.