Tiramisu just got a new makeover. I have combined two amazing things; the love for Tiramisu and Espresso martini. Ok, let me admit, these are both things Jesse loves and I actually don't but I couldn't resist whipping up something that he will be devouring in seconds.
This is possibly the easiest dessert you can make with your Thermomix and I love how it is also egg free. I could really imagine this going well into individual portions in my silicone muffin moulds with an ice cream stick, frozen for a few hours and served as espresso martini tiramisu ice cream.
Place the coffee, vodka, Khalua and coconut sugar in the mixing bowl. Stir 10 Sec. / Speed 2. Pour in a jug and set aside.
Rinse the mixing bowl.
Insert the butterfly whisk attachment. Add the mascarpone, double cream and caster sugar. Whisk 30 Sec. / Speed 3 until creamy and stiff.
Remove 2/3 of the mascarpone filling and place in a small bowl. Set aside. Place the Khalua and espresso powder in the mixing bowl with the remaining mascarpone and mix 10 Sec. / Speed 3.
Pour the espresso mascarpone filling in a small bowl and set aside. To assemble the tiramisu, take an oval dish and place the first layer of sponge fingers, soak with 1/2 of the espresso martini mixture, followed by 1/2 of the light mascarpone cream. Then, add another layer of sponge fingers, soak with the other 1/2 of the espresso martini mixture, followed by remaining 1/2 of the light mascarpone mixture. Fill the darker mascarpone mixture into a piping bag fitted with a star nozzle and pipe little dollops on top of the mascarpone to cover the entire surface.
Place the tiramisu in the fridge and leave to refrigerate for 2 hours. Then, remove and dust with cocoa powder before serving.