Ingredients
- Dark chocolate 300g
- Spinneysfood Salted Butter 50g
- Spinneysfood Mascarpone 375ml
- Spinneysfood Extra Fine Caster Sugar 150g + 1½ tbsp
- Vanilla extract 1 tbsp
- Double cream 375ml
- Instant espresso powder 1½ tbsp
- Cocoa powder 1½ tbsp + 2 tsp
- Spinneysfood Bottled Drinking Water 350ml
- Ladyfinger biscuits 200g
- Bonne Maman Cherry Preserve 150g
- Cherries 250g, fresh
Nutrition (Per serving)
- Calories 800
- Fat 61g
- Saturates 36g
- Protein 11.3g
- Carbs 54g
- Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Layered tiramisu Christmas pudding
Italian 45 Mins Prep · 240 Mins Cook
- Line a 20cm bowl with 2-3 layers of cling film, leaving plenty of overhang to easily remove the pudding later.
- Roughly chop the dark chocolate and place it in a microwave-safe bowl along with the butter. Microwave in intervals until smooth.
- Pour about half of the mixture into the lined basin. Using a pastry brush, gently brush the chocolate to line the inside of the bowl. Chill in the fridge for a few minutes, then repeat this process with the remaining chocolate mixture to reinforce it. Refrigerate while you make the filling.
- In a large bowl, combine the mascarpone, sugar and vanilla extract, mixing until smooth. Whip the cream in a separate large bowl until soft peaks form, then gently fold into the mascarpone mixture. Refrigerate until needed.
- In a small bowl, stir together the espresso powder, 1½ tbsp cocoa powder, 1½ tbsp caster sugar and boiling water, whisking to dissolve.
- To assemble the pudding, spread a few spoonfuls of the mascarpone cream evenly over the base of the chocolate-lined bowl. Quickly dip some ladyfingers in the mocha mixture and arrange them on top of the mascarpone layer. Spoon over a generous layer of cherry preserve and repeat the layers, alternating between the mascarpone cream, soaked ladyfingers and cherry preserve until the bowl is filled, ending with soaked ladyfingers. Cover the dessert with the overhanging cling film to seal.
- Refrigerate for at least 4 hours, or ideally overnight, to allow the pudding to set.
- When ready to serve, carefully invert the pudding onto a serving plate and remove the cling film. Dust with the 2 tsp cocoa powder and decorate with fresh cherries.