Ingredients

200ml

whipping cream or double cream

200g

mascarpone cheese, at room temperature

50g

coconut/caster sugar

1 teaspoon

Steenbergs organic Fairtrade vanilla extract

1 tablespoon

Amaretto liquor or Brandy (optional but very yummy!)

2 cups/ 400ml

espresso or very STRONG coffee at room temperature

1-2 packs

Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)

Beetroot Powder for dusting the top

"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."

Thanks to @nikibakes_uk for this delicious recipe.

Method

Beat your whipping/double cream, sugar, and vanilla until soft peaks form.
Add in your mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
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.
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.
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).