Amarula tiramisu recipe

Posted on 9 January 2013

Tiramisu literally means “pick me up”, and was allegedly a favourite of Venetian courtesans who needed fuel for a long night of flirting. We think that Amarula, instead of the traditional rum, lends an extra depth to this sweetly sinful dessert.

Amarula Tiramisu



Makes 12 standard martini glasses

  • 450 g mascarpone
  • 450 ml cream
  • 100 ml Amarula
  • 3 eggs
  • 60 g castor sugar
  • 4 and a half gelatine leaves
  • 1 vanilla pod
  • 300 ml Amarula
  • 11 cups cold coffee
  • 1 packet boudoir biscuits
  • Cocoa powder and chocolate flakes for garnishing


Cooking method

Soak the boudoir biscuits in the coffee and 300 ml Amarula. Soak the gelatine leaves in cold water for three minutes and drain any excess water. Place the eggs, sugar and vanilla pod in a bowl over a double boiler and whisk until it reaches the ribbon stage (when the mixture forms a slowly disappearing ribbon or pathway on the surface). Add the gelatin and mix until melted and combined.  Beat the mascarpone, cream and 100 ml Amarula in a bowl until it reaches the soft peak stage.  In a large bowl, combine the egg and cream mixtures. Place the soaked biscuits at the bottom of 12 standard martini glasses and pour the egg and cream mixture over it.  Let it set in the fridge for at least two hours. Sprinkle with cocoa powder and chocolate flakes before serving.


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