Lindor Tiramisu
Lindt's inspired twist on a classic tiramisu recipe is topped with Lindor truffles for that extra wow factor.
Introduction
Add a little Lindt luxury to an Italian classic to create this show-stopping dessert featuring layers of coffee-infused ladyfinger biscuits, sweet cream and silky LINDOR Truffles.
Ingredients
| 300ml | freshly brewed strong coffee, cooled |
| 3 tbsp | rum |
| 250ml | double cream |
| 350g | mascarpone |
| 50g | caster sugar |
| 2 tsp | vanilla extract |
| 3 tbsp | Amaretto liqueur |
| 125g | ladyfingers (see Tip) |
| 1–2 squares of | Lindt EXCELLENCE 70% Dark Chocolate |
| 7 | LINDOR 70% Dark Truffles, unwrapped and quartered |
| To decorate: | |
|---|---|
| 18 | LINDOR Milk Truffles, unwrapped and halved (see Tip) |
| Cocoa powder, for dusting |
Essential kit
You will need: 1.25 L deep dish.
Method
Prep time: 25 mins + chilling.
Mix together the coffee and rum in a shallow bowl and set aside.
In a large bowl, whisk the double cream until you have soft peaks. Set aside.
In a separate bowl, beat the mascarpone with the sugar, vanilla extract and Amaretto liqueur for about 2 minutes or until smooth. Fold in the whipped cream until you have a smooth and creamy mix.
Dip half of the ladyfingers, one at a time, into the coffee mixture. Ensure that both sides are soaked but do not stay in long enough to disintegrate (you want them to absorb the flavour but still stay intact – the colour should change slightly and they should soften a little).
Layer the soaked ladyfingers into the base of a 1.25 L deep dish (ours was around 18 x 18 x 5cm) – you may need to break a couple of the biscuits to fit snugly or dip extra to cover the base.
Top with half of the mascarpone mix, smoothing over with the back of a spoon in an even layer to completely cover the biscuits.
Using a fine grater, grate over the Lindt EXCELLENCE 70% Dark Chocolate square to cover the surface (you may need 2 depending on the shape of your dish). Scatter over the quartered LINDOR 60% Dark Truffles in an even layer.
Soak the remaining ladyfingers and add on top (dipping extra if required). Top with the remaining mascarpone mixture, smoothing the top as before. Decorate with the halved LINDOR Milk Truffles, cut side facing down, and dust with cocoa powder. Cover and chill for at least 6 hours, or overnight.
Serve chilled or, if you prefer, remove from the fridge 30 minutes before serving to allow it to come to room temperature.
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