Advocaat tiramisu

An irresistible advocaat tiramisu! It has everything you expect from the classic Italian dessert, but with the addition of smooth advocaat liqueur. Importantly, the liqueur doesn’t dominate the flavour – the dessert remains delicate and pleasantly creamy with just a subtle egg liqueur note. It’s a lovely alternative to the traditional version, especially for Easter. If you prefer, you can also prepare the dessert in individual glasses. Highly recommended!

Ingredients for the ladyfingers and soaking syrup:

• 300 g ladyfingers (savoiardi), about 26–30 biscuits*
• 250 ml strong brewed coffee, strained
• 100 ml advocaat liqueur

Prepare a square dish about 24 cm at the base (slightly wider at the top; a ceramic dish works well). In a bowl, mix the coffee with the advocaat and allow it to cool.

Ingredients for the cream:

• 95 ml advocaat liqueur
• 2 egg yolks (from large eggs)
• 80 g caster sugar
• 500 g mascarpone, at room temperature

Additionally:

• cocoa powder, for dusting

Method

Dip half of the ladyfingers into the coffee and advocaat mixture. They should be well soaked but not dripping. Arrange them on the bottom of the dish, trimming if necessary to fit.

Beat the egg yolks with the sugar until pale and fluffy (a whisk attachment works well). Add 95 ml advocaat and beat again. Then add the mascarpone and mix until a smooth, mousse-like cream forms. Spread half of the cream over the layer of soaked ladyfingers and level the surface. Repeat the layers: arrange the remaining soaked ladyfingers on top and cover with the rest of the cream, smoothing the surface.

Cover the dish with cling film so the dessert does not absorb fridge odours. Chill in the refrigerator overnight. Just before serving, dust the advocaat tiramisu with cocoa powder through a sieve. Slice and serve.

Enjoy!