Levi Roots' Jamaican tiramisu recipe
Sweet by Levi Roots
The Italian classic can hardly be bettered - except by the addition of rum if you want to give it some cool Caribbean styling. According to Levi Roots' Sweet, "tiramisu is translated as 'pick me up', but this is more of a 'lay me down and let me go to sleep' kind of pudding"!
Sweet by Levi Roots
Serves: 8
Ingredients
400ml (14fl oz) double cream
500g (1lb) mascarpone
50ml (2fl oz) rum (white or dark, it doesn't matter which)
25ml (1fl oz) Tia Maria
8 tbsp soft light brown sugar
350ml (12fl oz) very strong coffee
175g (6oz) sponge fingers
100g (3½oz) plain chocolate, coarsely grated
Cocoa powder, to decorate
Method:
- Whisk the cream, mascarpone and sugar together until well combined. Gradually add the rum and Tia Maria, whisking after each addition. Pour the coffee into a shallow dish and dip in the sponge fingers, one at a time, until they are damp but not soggy or falling apart. Layer half of the sponge fingers in the base of a serving dish then spread half of the cream mixture on top. Sprinkle over the chocolate.
- Layer over the remaining sponge fingers and cream mixture. Cover with clingfilm and refrigerate until ready to serve (it will keep at this stage for up to two days).
- To decorate, cut two strips of non-stick baking paper about 2.5cm (1in) wide and lay at angles over the top of the tiramisu. Dust with cocoa powder, then carefully remove the paper and serve.
Recipes taken from Levi Roots' latest recipe book, Sweet, a collection of Caribbean-inspired recipes from cakes and puddings to ice-cream and cocktails. Sweet is priced at RRP £18.99 and is available from Amazon and all good book shops. Published by Octopus.
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