Laura’s Spanish Turron Tiramisu – WeFiFo Blog
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Recipes

Laura’s Spanish Turron Tiramisu

“My Spanish Turron Tiramisu uses the soft Turron otherwise known as Turron blando. The almonds are finely ground and blended with rosemary, honey. This type of Turron works particularly well in soft blended desserts such as mousse, ice cream or cheesecake. I decided to make a Spanish Turron Tiramisu – a dessert I love to indulge in at Christmas time. I always favour a fluffy cloud-like tiramisu over a  traditional Christmas trifle.  I hadn’t come across a recipe for a Spanish Tiramisu, so I thought I would recreate one myself using Pedro Ximenez sherry soaked raisins with the smooth, sweet nutty Turron.”

– Laura, Epsom Supper Club

Spanish Turron Tiramisu

Print Recipe
Serves: 6 Cooking Time: 30 mins

Ingredients

  • 2 egg yolks
  • 40 g caster sugar
  • 100 g Spanish Turron Blando soft crumbled into tiny pieces/crumbs
  • 175 ml strong coffee
  • 250 g mascarpone
  • 250 g double cream lightly whipped to soft peaks
  • 100 g golden sultanas
  • 8 tbsp Pedro Ximinez sherry
  • 6 Madeleines sliced in half
  • Toasted almonds & cinnamon for garnish

Instructions

1

First, soak the sultanas in the PX sherry for one hour

2

Combine the egg yolks, sugar and turron. Whip on high speed in a food processor/mixer using a whisk attachment until pale and creamy in colour

3

Add the mascarpone and whip on high speed until is fully incorporated and smooth

4

Fold in the double cream using a spatula

5

Dip six halves of the madeleines into the coffee and make sure they are fully soaked before placing into the bottom of your chosen glass or dish

6

Top with half of the soaked sultanas and a generous layer of the turron mousse

7

Add another layer of soaked madeleines followed by the rest of the soaked sultanas finishing off with the remainder of the turron mousse

8

Top with toasted almonds and a sprinkle of cinnamon

9

Chill for at least two hours before serving

Notes

This delicious almond and sherry dessert benefits from being chilled in the fridge for a couple of hours before serving. Buy the best Spanish Sherry you can find for this recipe.

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