Wanting to try cooking with your Brookie's Macadamia Nut Liqueur? We have delightful twist on a classic favourite: Macadamia Nut Liqueur Tiramisu Tart from the kitchen of Lilli McCamley at Effloresce Metung.
This recipe brings together the comforting flavours of traditional tiramisu with the subtle hint of macadamia liqueur for a dessert that's both light, nutty and most importantly delicious!
You will need...
500g chocolate ripple or butternut biscuits125g melted salted butter
200g sponge fingers
250ml hot espresso
2 tbsp castor sugar
60ml Brookie's mac liqueur
160g melted white chocolate
290ml thickened cream
80g castor sugar
1 tsp vanilla essence
470g cream cheese, softened
70ml Brookie's Mac liqueur (to taste)
140g dark couverture chocolate (54%)
120ml thickened cream
Once you have your ingredients...
1. Prep the Base:
Crush biscuits into fine crumbs, mix with melted butter, and press into a tart tin. Chill.
2. Make the Coffee Syrup:
Combine hot espresso, castor sugar, and Brookies mac. Liqueur. Set aside.
3. Prepare Cream Cheese Mixture:
Melt white chocolate and let cool. Beat cream cheese, sugar, and vanilla until smooth. Fold in melted white chocolate and liqueur. Whip cream and fold in.
4. Assemble the Tart:
Spread 1/3 of cream cheese mixture onto the tart base. Layer with dipped sponge fingers, repeating until ingredients are used, ending with cream cheese mixture on top.
5. Prepare Chocolate Ganache:
Melt dark chocolate and cream together. Pour over the tart.
6. Chill and Serve:
Refrigerate for at least 4 hours or overnight. Serve chilled, optionally garnished with macadamia nuts or cocoa powder.
Each bite of this Macadamia Nut Liqueur Tiramisu Tart will keep you coming back for more. Whether you're entertaining guests or simply treating yourself, this dessert is a great easy to make way to show off your Brookie's Mac. Liqueur. And why not sip on a little bit extra on the side.
