Brioche tiramisu recipe

Tiramisu looks stunning, but is easy to make. Photo / Fresh Media

Make an elegant Christmas dessert with this dreamy tiramisu.

It’s traditional to use sponge fingers in a tiramisu, but here we’ve replaced them with rich, soft brioche. And, because it’s Christmas and you’re allowed to be extra luxe, we’ve used a brioche loaf that’s filled with pastry cream and studded with chocolate chips to take the dessert to a new level.

Brioche tiramisu

Serves 10

Ingredients

1 loaf (400g) brioche (use a chocolate chip one for extra indulgence)

200ml hot water

50ml espresso

30ml coffee liqueur

3 size-7 eggs, separated

250ml cream

300g mascarpone

⅓ cup icing sugar

30ml espresso, extra

For finishing

1-2 Tbsp cocoa powder

Grated chocolate

Method

1. Combine hot water and coffee and stir in the coffee liqueur.
2. Beat the egg whites to soft peaks.
3. Beat the cream, mascarpone, egg yolks, icing sugar and extra espresso together until thickened. Gently fold in the egg whites.
4. Cut the brioche loaf into thick slices, then cut the slices into fingers. Brush the coffee mixture over the brioche fingers and arrange a layer in the base of a glass bowl.
5. Layer with half the mascarpone mixture, then the remaining brioche fingers. Top with mascarpone mixture, dust with cocoa powder shaken through a fine sieve, and sprinkle with grated chocolate.
6. Cover and chill for 4 hours or overnight.

– fresh.co.nz