Easter Dessert: Tiramisu

Light and fluffy with a kick of Kahlua, this recipe by John Burton-Race, Michelin-star chef and TV personality, and Executive Head Chef at The Nook On Five in Cheltenham, offers a delightful respite from the super sweet overload of Easter chocolate. The perfect dessert to round off Easter 

Silky homemade mousse and liqueur-soaked sponge fingers marry sweet chocolate shavings and punchy espresso to bring an expertly balanced dessert. Why not try dark chocolate shavings for an ever so slightly bitter surprise. 

Ingredients (Serves 4-6): 

100ml strong brewed espresso coffee 

50ml Kahlua  

50ml cognac or amaretto 

50ml masala  

Chocolate shavings or powder to decorate.  

For the sponge fingers: 

6 eggs separated  

170g sugar 

Few drops of lemon 

85g corn flour 

115g plain flour, sifted 

For the mousse: 

6 eggs separated 

150g caster sugar 

450g mascarpone at room temperature 

190ml double cream 

Method: 

The sponge fingers: 

• To make the sponge fingers, preheat the oven to 180 degrees and line a baking tray with parchment paper. 
• Whisk the egg yolks with one third of the sugar until the mixture is light and creamy.  
• In a separate large bowl whisk the egg whites with one third of the sugar and the lemon juice until the whites have trebled in volume. 
• Gradually add the cornflour and the remaining sugar, whisking after each addition. 
• Fold the meringue into the yolk mixture then fold in the sifted flour. Pour the batter over the surface of the mould and bake in the oven for 10-14 minutes until golden. 

To make the mousse: 

• In a large mixing bowl, whisk the egg yolks with 30g caster sugar until the mixture is very pale and creamy. Fold the mascarpone into the yolks. 
• In another bowl, whisk the egg whites with 120g of sugar until stiff peaks form. Fold the yolk mixture and meringue together.  
• Whip the cream to soft peaks. Folk the cream into the egg mixture and reserve aside.  
• Mix the coffee, Kahlua, marsala and cognac or amaretto together.  
• Spoon a layer of mousse mixture into a large bowl or tray. Cover with a layer of coffee-soaked sponge fingers. Alternate the layers until the ingredients have all been used, finishing with a layer of mousse.  
• Chill the tiramisu preferably overnight. Sprinkle the surface with chocolate shavings or dust with cocoa powder before serving. 

Ends

Editors notes

Cheltenham’s only rooftop restaurant, The Nook On Five offers diners the very best of modern British dining in The Cotswolds. 

Whether it's breakfast, brunch or lunch with colleagues or clients during the week, an intimate dinner or cocktails with friends in the evening, or a special event hosted in-house, the award-winning restaurant offers a range of food and drink to create dishes and experiences both fun and fine. Produce is sourced regionally, from the best butchers, fishmongers, grocers, creameries, distilleries and vineyards in the Southwest. 

The venue is also home to The Nook Deli, offering those looking for fine dining at cafe prices made to order sandwiches, pies, soups and salads, and jacket potatoes, as well as exceptional coffee. Hampers, gifts and catering are also available for those looking to share a slice of luxury.