spanish turron tiramisu
Spanish Turron Tiramisu
Prep Time
30 mins
Total Time
30 mins
Spanish Turron Tiramisu is my adaptation of a classic dessert flavoured with soft turron, Pedro Ximenez sherry and madeleines.
Course: Christmas, Dessert
Cuisine: Spanish
Keyword: spanish turron tiramisu
Servings: 6
Author: Laura Scott
  • 2 egg yolks
  • 40 g caster sugar
  • 100 g Spanish Turron Blando soft crumbled into tiny pieces/crumbs
  • 175 ml strong coffee
  • 250 g mascarpone
  • 250 g double cream lightly whipped to soft peaks
  • 100 g golden sultanas
  • 8 tbsp Pedro Ximinez sherry
  • 6 Madeleines sliced in half
  • Toasted almonds & cinnamon for garnish
  1. First, soak the sultanas in the PX sherry for one hour
  2. Combine the egg yolks, sugar and turron. Whip on high speed in a food processor/mixer using a whisk attachment until pale and creamy in colour
  3. Add the mascarpone and whip on high speed until is fully incorporated and smooth
  4. Fold in the double cream using a spatula
  5. Dip six halves of the madeleines into the coffee and make sure they are fully soaked before placing in to the bottom of your chosen glass or dish
  6. Top with half of the soaked sultanas and a generous layer of the turron mousse
  7. Add another layer of soaked madeleines followed by the rest of the soaked sultanas finishing off with the remainder of the turron mousse
  8. Top with toasted almonds and a sprinkle of cinnamon
  9. Chill for at least two hours before serving
Recipe Notes

This delicious almond and sherry dessert benefits from being chilled in the fridge for a couple of hors before serving. Buy the best Spanish Sherry you can find for this recipe.