Niki’s Pinky Tiramisu

Fancy a little change to your classic Tiramisu? This recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results with a pinky twist from the beetroot powder.
Ingredients:

• 200ml of whipping cream or double cream
  
• 200g of mascarpone cheese, room temperature
  
• 50g of coconut/caster sugar
• 1 teaspoon of organic vanilla extract
• 1 tablespoon Amaretto liquor or Brandy (optional but very yummy!)
• 2 cups 400ml of espresso or very STRONG coffee at room temperature
• 1-2 packs of Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)
• Beetroot Powder for dusting the top

Method:

1. Beat your whipping/double cream, sugar, and vanilla until soft peaks form.
2. Add in your mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
3. Dip your ladyfingers in the coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don’t let them soak as the will fall apart, just a quick dunk in the coffee is enough.
4. Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture, you can also do a single layer if you want a thick layer as pictured.
   
5. Dust the top of dessert with beetroot powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

ENJOY!