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Mini Chocolate Egg Ballycastle Tiramisu

Recipe

Serves: 9 | Prep time: 20 minutes (plus setting time 4 hours)

Italian / Easter | Dessert

Ingredients

  • Ingredients
  • 2 x 280g Madeira Cake
  • 300ml Coffee
  • 300ml Double Cream
  • 70g Caster Sugar
  • 300ml Mascarpone
  • 80ml Mini Chocolate Egg Ballycastle

To Serve

  • 2 tbsp Cocoa Powder
  • 74g Mini Chocolate Eggs  

20cm x 20cm baking dish  

Method

  1. Slice each Madeira cake into 9 slices.
  2. Drizzle a thin layer of the coffee onto the base of the baking dish.
  3. Place half of the slices of cake down onto the coffee to create a sponge layer.
  4. Use a pastry brush to generously soak the top of the sponge with more coffee.
  5. Make the cream filling by whisking the double cream and caster sugar until thickened to stiff peaks.
  6. Add the mascarpone and mix until combined, then stir through the Ballycastle until smooth.
  7. Top the sponge base with half of the cream mixture and smooth until you have a flat surface.
  8. Drizzle over some more coffee and top with the remaining cake slices.
  9. Brush more coffee on top of the cake until fully saturated.
  10. Spoon the remaining cream mixture on top and smooth to create a flat surface.
  11. Leave in the fridge for a minimum of 4 hours until set.
  12. When ready to serve, dust the cocoa powder over the tiramisu and sprinkle with the crushed mini chocolate eggs then serve.