Spiced brown sugar tiramisu; a light dessert with soft espresso-soaked biscuits and a sweetly spiced mascarpone cream.
It wouldn’t be a day in my life if it didn’t involve upsetting some Italians with my food choices.
Today we tackle the world-famous tiramisu, with a twist. Drawing from previous recipes here on the blog, such as the classic Tiramisu and the Double Chocolate Tiramisu, we’re trying something a bit different (again).
The recipe before you today contains all of the gorgeous textures of the original, with its coffee-drenched savoiardi biscuits and feathery-light mascarpone cream. However, it also offers a more rounded sweetness and an aromatic autumnal blend of spices in each mouthful. It’s somehow light and rich and cosy and creamy all at the same time.
Think of the addictive spiced coffee syrups that are so popular at this time of year. Not necessarily covering up that espresso flavour, but spiking it with a sweet nostalgic flavour of ginger or cinnamon. That’s exactly what this spiced brown sugar tiramisu has to offer.
I know it’s untraditional, I know it’s not for everyone, but as someone who holds nothing but the most all-encompassing love for tiramisu, I know it’s also very tasty.
You can watch the full recipe video here on my YouTube channel!
Whether the weather has started to turn chilly where you are, or you’re still in the grips of late-summer heat, this is a great dessert option. It’s cold and uplifting, while still feeling festive and satisfying too.
Tiramisu is always a go-to dessert for when you’re in a bit of a time squeeze, as it involves no baking or cooking. This spiced brown sugar version is no different, needing just a bit of whisking before assembling into a pretty layered treat. That said, it’s also a good one to make ahead of time for a party or dinner gathering, as it only improves if left overnight.
Feel free to make it in a large dish, a trifle bowl, or individual glasses. You can easily halve or double the recipe to suit the people you’re feeding. In fact, you could reasonably swap the coffee out for chai or your favourite dark liqueur to really mix things up if you like!
Though the Italian traditionalists won’t always agree, or allow you to still call it a tiramisu, it’s a versatile recipe that makes for a nice pudding no matter what.
To make this spiced brown sugar tiramisu, simply follow the recipe below!
Ingredients
- 150ml – 200ml cooled black coffee, from pulled espresso or from a moka/cafetiere
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp mixed spices (ideally a blend with nutmeg, cloves, and coriander)
- 3 large eggs, separated into yolks and whites
- 450g mascarpone cheese
- 85g soft brown sugar
- 150g – 200g savoiardi biscuits
- 2 tsp cocoa powder mixed with ¼ tsp ground cinnamon, to decorate (optional)
Instructions
- Prepare the black coffee, and pour it out into a wide bowl to set aside and cool while you prepare your other components. I used 3 shots of espresso, diluted slightly with hot water.
- Prepare your spices by mixing them together in a small bowl or cup, setting aside for a moment.
- In a bowl, stir or whisk together the egg yolks, mascarpone, sugar, and the spice blend until smooth and creamy. This should only take 1-2 minutes.
- Using a clean whisk and separate large bowl, beat the egg whites until holding soft white peaks.
- Gently stir the fluffy egg whites into the mascarpone mixture until you have a smooth and light cream. Try not to stir TOO much, as you risk knocking out too much of the air.
- Once you have prepared your mascarpone cream, and your coffee has cooled, it’s time to assemble!
- Look out a rectangular dish, trifle bowl, or individual glasses (like I did!).
- Soak a few savoiardi biscuits (both sides) in the coffee and place them into the base of your dish. You need just enough savoiardi to evenly create one layer. Only a few seconds of soaking is needed, and don’t worry if you have to break the savoiardi into smaller pieces to fit.
- Dollop over a couple of spoonfuls of the mascarpone cream and gently spread it out to cover the biscuits.
- Repeat this layering process until you’ve used up all of your mascarpone cream. Any leftover savoiardi and coffee make a tasty sweet snack in the meantime!
- Place your filled dish(es) in the fridge to chill and set for at least 1 hour, or up to 24 hours. By this time the cream should be thickened and the sponge fingers softened.
- Mix together the 2 tsp cocoa powder and ¼ tsp ground cinnamon, and dust gently over the tiramisu before serving.
- Enjoy!
BE A MAVERICK: why not soak the savoiardi in spiced chai instead of coffee for extra cosy autumnal flavour?
This spiced brown sugar tiramisu will keep well in the fridge for up to 2 days but is best enjoyed fresh!
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