Booze-free tiramisu

Try this alcohol-free tiramisu recipe, which uses Lyre’s Coffee Originale and Lyre’s American Malt to give you the same flavour but with none of the booze.

INGREDIENTS

• 180 ml black coffee (preferably espresso)
• 40 g castor sugar
• 60 ml Lyre’s Coffee Originale
• 30 ml Lyre’s American Malt Spirit
• 500 g mascarpone
• 450 ml thickened cream
• ½ teaspoon vanilla extract
• 20 g icing sugar
• 50 g dark chocolate cocoa powder (for dusting)
• Approximately 30 x sponge finger biscuits

INSTRUCTIONS

1

For this recipe, you will need a rectangular baking dish, approximately 25cm x 30cm.

2

Begin by combining the castor sugar to the black coffee whilst hot and stir to dissolve, then mix in the Lyre’s Coffee Liqueur and Lyre’s American Malt Spirit.

3

Place in a bowl and set aside. This will be the liquid used to soak the sponge biscuits.

4

Place the mascarpone, thickened cream, vanilla and icing sugar in a bowl and whisk until soft peaks form.

5

To assemble, briefly dunk the biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits. Be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.

6

Next, spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits. Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone, and cocoa.

7

Chill for at least 2 hours before serving to allow time for the tiramisu to set. Use a large spatula or spoon to serve.

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