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LINDOR Truffles Tiramisu

LINDOR Truffles Tiramisu

LINDOR Truffles Tiramisu
Recipe: Lindt
Makes: 6 to 8 desserts

300 ml freshly brewed strong coffee, cooled
3 T sugar syrup ( ( 1:1 ) water and sugar)
250 ml double cream
350 g mascarpone
50 g caster sugar
2 tsp vanilla extract
About 16 ladyfingers (see Tip)
7 LINDOR 60% Dark Chocolate Truffles, quartered
1 to 2 squares of Lindt EXCELLENCE 70% Cocoa Dark Chocolate
To decorate:
About 16 LINDOR Milk Chocolate Truffles, halved (see Tip)
Cocoa powder, for dusting


Mix together the coffee and syrup 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 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, 1 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 oval dish (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% Cocoa Dark Chocolate square to cover the surface (you may need 2 depending on the shape of your dish). Scatter over the chopped LINDOR 60% Dark Chocolate 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 Chocolate Truffles 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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