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Tamborine Mountain Distillery

Christmas Tiramisu with
Apricot Brandy Liqueur

TOTAL TIME: 40 minutes     |     SERVES: 8 servings



4 shots Espresso 
2 tbsp Caster sugar
50ml TMD Apricot Brandy liqueur
1 large pack of sponge finger biscuits
500g Mascarpone
150g Icing sugar
200ml Double cream, whipped
Cocoa power, for dusting
Coffee beans, for decorating



Pour coffee, caster sugar and Liqueur, in a large bowl. Add the finger biscuits to the coffee mixture and set aside.

Beat the mascarpone, and icing sugar into a separate bowl until combined. Fold in the whipped double cream.

Place soaked biscuits into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture as a second layer, then place another layer of biscuits on top. Spoon more cream over the top.

Cover and refrigerate for at least 2 hours. Dust with the cocoa powder and serve adding coffee beans on top.