Click here to Book Tickets

or call 0844 581 1363

The ultimate day out for food lovers!

Entertainment | Inspiration | Shopping | Tasting

BBC Good Food Shows produce image
Recipe header image
Tiramisu picture

Tiramisu

I’m not embarrassed to say that this is an amazing version of that classic Italian dessert. I promise you, it’s as good as one that’s loaded with carbs.

Serves 6
Cooks in
Difficulty Medium
Tom KerridgeDesserts

Ingredients

For the coffee and walnut cake:

150g vegetable oil, plus extra for oiling
100g ground almonds
90g ground flaxseed
50g erythritol, sugar replacement
7g good-quality instant coffee, preferably Nescafé Azera Intenso
1 tsp bicarbonate of soda
50g walnut oil
150g grated Granny Smith apple
4 large free-range eggs, lightly beaten

For the mascarpone cream:

400ml double cream
260g mascarpone
60g erythritol, sugar replacement
2 large vanilla pods, split lengthways, seeds scraped out

For the coffee:

6 espressos or strong coffee made with good instant coffee

For the topping:

2 tbsp cocoa powder
2 tbsp roughly crushed coffee beans
50g dark chocolate, 80% cocoa solids

Method

1) Preheat the oven to 120C/ fan 100C/gas ½. Lightly oil a 450g loaf tin or 20cm springform cake tin and line with baking parchment, then oil the parchment.

2) For the cake, tip the oil into the bowl of a standing mixer fitted with the paddle attachment. Add the almonds, flaxseed, erythritol, coffee, bicarbonate of soda, walnut oil, apple and eggs. Beat on medium-low speed to a light batter.

3) Pour into the prepared tin and bake for 1 hr, until a wooden skewer inserted into the centre, comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

4) For the mascarpone cream, place the cream, mascarpone, erythritol and vanilla seeds in a bowl and beat until smooth.

5) Cut the cake into 1cm slices and arrange a layer in each of 6 serving glasses. Spoon about 1 tbsp espresso over each, then cover with a layer of the mascarpone cream. Repeat the layers (cake, coffee & cream) three more times, ending with a cream layer.

6) Sprinkle over the cocoa powder and coffee beans, then grate the chocolate over the top. Chill for at least 3 hrs or up to 2 days.

7) Take the tiramisu out of the fridge about 20 mins before serving.

Recipe credit: Tom Kerridge's Dopamine Diet (Absolute Press, 2017)
Image credit: © Christian Barnett

Recipe cta

Sign up to our Newsletter

Click below to go to our newsletter sign up form. Once subscribed you will receive the latest Show news, exclusive offers and little extras from your favourite chefs.

Click here to sign up now

Show Sponsor

Sign up for foodie offers and news
Book tickets now