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Italy meets England in this variation of tiramisu. The traditional ladyfingers are replaced with a lovely almond pound cake. Layered in individual glasses with Marsala-infused mascarpone cream and crunchy almonds, it makes a decadently rich finish to a celebratory meal.
Coffee Almond Syrup
Stir instant espresso into the Marsala until it dissolves. Combine Marsala mixture with remaining cream in the work bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed just until very soft peaks have formed. Add mascarpone mixture to cream and beat just until combined and very smooth. The mixture should be the consistency of soft whipped cream. Spoon mascarpone cream into a piping bag fitted with a star or plain tip.
Create a second cake layer in each glass, again pressing slightly on the cake. Top with remaining mascarpone cream. Sprinkle each with grated chocolate and sliced almonds. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
Tips and Techniques
* To Toast Nuts: To intensify the flavor of nuts, toast them before adding to your dish. To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.
Exclusive recipes provided by Viking Cooking School.