Method
Whisk the butter and sugar together until light and fluffy. In a separate bowl, whisk the egg yolks until pale before adding them to the butter. Continue beating until creamy. Add the coffee and divide the mixture into 3.
Soak 7 of the boudoir biscuits in 2tbsp Tia Maria and arrange on a flat plate. Cover with one third of the coffee cream and sprinkle with one third of each of the chocolate and almonds. Dip the amaretti in 2tbsp Tia Maria and place on top. Spread on a second layer of coffee cream and sprinkle with half the remaining chocolate and nuts. Place the last boudoir biscuits soaked in the remaining Tia Maria on top and cover the top with the remaining cream, chocolate and nuts. Chill for 48 hours before serving.
Ingredients
- 125g (4½oz) butter, softened
- 75g (3oz) unrefined icing sugar, such as Billington's
- 2 egg yolks
- 3tbsp strong espresso coffee
- 14 boudoir biscuits
- 6tbsp Tia Maria
- 75g (3oz) plain chocolate, chopped
- 75g (3oz) flaked almonds, toasted
- 10 to 12 amaretti biscuits
Top Tip for making Boozy Tiramisu Torte
This recipe contains raw eggs, so it isn’t suitable for young children, the elderly or if someone is unwell
-
Louise Redknapp says she was snubbed by her celebrity pals after divorcing JamieLouise Redknapp has thanked Jimmy Carr for his friendship after her other famous pals snubbed her
By Robyn Morris •
-
Kate Middleton rewears £5 Accessorize earrings for latest video appearance
Kate Middleton has reworn a bargain pair of earrings she first debuted last year
By Robyn Morris •
-
Meghan Markle and Prince Harry's Sussex Royal charity 'under review from charity watchdog'
Meghan and Harry's charity is being reviewed amid concerns on how it was run before it was shut down last year
By Robyn Morris •
