How to Make
Individual Tiramisu Puddings
Time
1 Hour 30 Minutes
Difficulty
Easy
Serves
6
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1.
For The Salted Caramel Chocolate Ganache: Chop the chocolate finely and place into a medium bowl.
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2.
Heat the double cream gently in a pan until it begins to boil, then immediately pour it over the chocolate.
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3.
Leave it to sit for a few minutes, then add 2 tbsp Salted Caramel Hot Chocolate and whisk it all together and leave in the fridge until thickened to a peanut butter consistency (approx 45 minutes).
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4.
For The Mascarpone Cream: Add the cold double cream, sugar and vanilla to bowl or standing mixer and whip until soft peaks.
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5.
Add the mascarpone cheese and fold it through until it’s all just combined.
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6.
For Your Salted Caramel Mocha: Add 2 tbsp of Whittard House Blend Coffee to a cafetiere then brew and pour into a medium bowl.
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7.
Add 2 tsp of Whittard Salted Caramel Hot Chocolate and mix it through.
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8.
To Assemble: Start the Tiramisu with a layer of Salted Caramel Chocolate Ganache.
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9.
Dip the sponge fingers in the mocha mixture for a few seconds then layer them evenly on top of the chocolate ganache.
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10.
Pour over a layer of salted caramel then pipe over some mascarpone cream.
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11.
Repeat the three steps above then finish with a dusting of Salted Caramel Hot Chocolate on top before serving.
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12.
The Tiramisu’s can be prepared up to 5 days in advance. Leave in the fridge until you need them.
