The Studd siblings' ricotta, nutmeg and dark rum tiramisu
serves
8
Ricotta, nutmeg and dark rum tiramisu
“We wanted to do a cheeky twist on classic tiramisu flavours. You have creaminess and tang from the ricotta, the sweetness of the rum, a traditional coffee kick and a dash of nutmeg for some spice.” – Ellie & Sam Studd.
Ingredients (11)
- 3 cups (750ml) strong black filter coffee
- 1/2 cup (125ml) dark rum
- 400g savoiardi biscuits
- 100g dark (70%) chocolate, chopped into shards
- Chocolate coated coffee beans, roughly chopped, to serve
Nutmeg ricotta cream
- 750g fresh ricotta
- 1 1/2 cups (375ml) thickened cream
- 1 1/3 cups (160g) pure icing sugar, sifted
- 1/4 cup (60ml) strong black filter coffee
- 2 tbs dark rum
- 3/4 tsp freshly grated nutmeg, plus extra to dust
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the nutmeg ricotta cream, place all ingredients in the bowl of a stand mixer with the paddle attachment and beat for 3 minutes or until well combined and smooth. Set aside.
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2.Combine the coffee and rum in a shallow bowl. Working with 1 biscuit at a time, dip savoiardi quickly into the coffee mixture and arrange vertically around the side of a deep 23cm (3L capacity) serving dish. Repeat dipping to create a single layer horizontally over the base of the dish. Spread one-third of the ricotta cream over the savoiardi and sprinkle with half of the dark chocolate. Repeat layering with savoiardi (this time submerging them in the coffee mixture for slightly longer), ricotta cream and chocolate to create 3 layers, finishing with the ricotta cream. Refrigerate for 4 hours or until set.
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3.Dust tiramisu with nutmeg and scatter with chopped coffee beans to serve.
Recipe Notes
Begin this recipe 4 hours ahead. You will need a 23cm (3L capacity) serving dish.
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