This uplifting Walnut and chocolate tiramisù is a delicious dessert that can be made with leftover cake!
This classic Italian dessert is served in most households in Italy over the festive season.
Usually, it is made with a base of savoiardi biscuits. But as an alternative, this recipe is a great way to create a simple and delicious dessert using some leftover cake.
Chocolate, sponge or fruit cake, or leftover panettone or pandoro all work equally well.
Walnut and Chocolate Tiramisù | Tiramisù con Noci e Cioccolatto
➤ SERVES: 4
➤ PREPARATION: 15 minutes
➤ SETTING: 3 hours in the fridge
Ingredients:
- 4 medium free-range eggs
- 110g sugar
- 500g mascarpone
- Espresso coffee, sweetened (approximately 2 cups)
- Leftover cake (approximately 400g)
- 80g dark cocoa powder, unsweetened
- 120g chopped walnuts
Method:
- Separate the eggs into two separate bowls. Pour half the sugar into each bowl. First, beat the yolks and sugar and then gradually add the mascarpone, beating until you have a thick and smooth creamy consistency – about 4 minutes. With a clean whisk, beat the egg whites and sugar for about 5 minutes until you have stiff peaks. Taking one spoonful at a time, gently incorporate the whites into the egg yolk mixture.
- You can serve this dessert however you please. Large glasses or wide-opening jam jars are fun and allow you to see the individual layers. Begin by filling the base with a layer of leftover cake. Press down gently to get an even layer about 1cm thick and drizzle a couple of tsp of coffee over the top to moisten. Top the cake with a couple of spoons of cream and a sprinkling of cocoa powder. Gently place another layer of cake over the top and again wet it lightly with coffee. Spoon more cream over the top. Finish with a good sprinkling of cocoa powder, the chopped walnuts and a few small cubes of cake. Refrigerate for about 2-3 hours or overnight before serving.
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Words and recipe by Mario Matassa