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
Ingredients
- 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
Instructions
-
First, soak the sultanas in the PX sherry for one hour
-
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
-
Add the mascarpone and whip on high speed until is fully incorporated and smooth
-
Fold in the double cream using a spatula
-
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
-
Top with half of the soaked sultanas and a generous layer of the turron mousse
-
Add another layer of soaked madeleines followed by the rest of the soaked sultanas finishing off with the remainder of the turron mousse
-
Top with toasted almonds and a sprinkle of cinnamon
-
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.