INDULGENT RECIPES

INDULGENT RECIPES 

www.antonellatiramisu.co.za 

AntonellaTiramisu 

/antonellaTiramisu

Presenting a unique creamy liqueur, Antonella Tuscan Tiramisu – a 

rich treat with a coffee nose, subtle undertones of biscuit, caramel 

and vanilla. 

Inspired by the popular coffee-flavoured Italian dessert, Tiramisu, 

meaning “ pick me up” or “lift me up”, this creamy delight is the 

perfect uplifting treat to indulge your senses and transport you to 

‘La Dolce Vita’, or the good life. 

Best enjoyed with friends, Antonella Tuscan Tiramisu can be used 

not only as a base spirit but in various ways – from the key 

ingredient in a range of deserts, to the perfect mix for cocktails. 

Being a coveted gold winner in the Cream and Dairy liqueur 

subclass at the prestigious Michelangelo International Wine and 

Spirit Awards in 2014, the award-winning liqueur is perfect to 

satisfy your desire for decadent indulgence.

Tiramisu Pumpkin Pie 

MAKES 1X 22CM PIE 

450g cooked mashed pumpkin 

1 cup (250ml) fresh cream 

3 eggs, whisked 

¾ cup (180ml) Antonella Tiramisu Cream 

3/4 cup (167g) Dem erara sugar 

Pinch salt 

1x 22cm blind baked sweet pastry crust 

Preheat oven to 200°C. 

In a large bowl, whisk together pumpkin puree, cream, eggs 

and Tiramisu Cream Liqueur then stir in the Demerara sugar 

and salt. Pour into prepared pie crust then bake for about 45 

minutes or until filling is set. Remove from the oven then cool 

before serving.

MAKES 1 LOAF: SERVES 6-8 

Frozen Coffee Tiramisu 

80ml strong coffee, cooled 

30ml (2 Tbsp.) Antonella Tiramisu Cream 

500ml (2 cups) fresh Cream 

397g (1 can) Condensed Milk 

125g (1 packet) Finger Biscuits 

30 ml (2 Tbsp.) Cocoa for sifting 

Chocolate shavings and cocoa powder for decorating 

Line a loaf tin with cling wrap so that the plastic flaps over the edge of the 

tin. Combine coffee and liqueur and set aside. Whisk the cream until soft 

peaks form, then fold in the condensed milk. Dip the biscuits in the coffee 

mixture and then line the base of the tin. Spoon half of the cream mixture 

on top then top with another layer of dipped biscuits. Top with remaining 

cream mixture, cover tightly with the cling film then freeze until set. When 

ready to serve, turn out onto a serving platter, then sift cocoa powder over 

the top and decorate with chocolate shavings.

Chocolate Caramel Cookie Cocktail 

MAKES 1 COCKTAIL 

25ml Crème de Cacao 

25ml Antonella Tiramisu Cream 

12,5ml Butterscotch liqueur 

25ml vanilla vodka (or white rum) 

25ml Fresh cream 

4 blocks of ice 

1 chocolate cookie, roughly crushed to decorate 

Combine all the liqueurs in a cocktail shaker, then shake well to combine. 

Fill a serving glass with ice, then pour in the drink. Sprinkle the crushed 

cookie over the top to garnish.

MAKES 1 COCKTAIL 

Peanut Butter Tiramisu Cocktail 


15ml white rum 

15ml smooth peanut butter 

45ml fresh cream 

1 cup of ice 

Chocolate syrup for garnish 

In a martini shaker; combine the Antonella Tiramisu liqueur, rum 

and peanut butter then stir until the peanut butter is dissolved into 

the alcohols. Add the cream and ice then shake to chill and 

combine. Prepare a martini glass by pouring the chocolate syrup 

in the glass to decorate. Pour the cocktail through a strainer into 

the prepared glass and serve immediately.

MAKES 8 SPRING ROLLS: SERVES 4 

Antonella Tiramisu Ganache and 

Banana Spring Rolls 

For the Tiramisu ganache: 


200g chocolate, chopped into small pieces 


For the spring rolls: 

2 bananas 

8 sheets of spring roll pastry 

1 egg, beaten 

Canola oil for deep-frying 

Antonella Tiramisu ganache: 

Boil the cream, remove from the heat, then add the chocolate and 

Tiramisu liqueur and stir until chocolate has melted and the sauce is 

smooth. Reserve half of the sauce to use as a dip for the spring rolls, 

place the other half into the fridge to set. 

Spring rolls: 

Peel the bananas and cut them lengthways in half, and then across into 

quarters. Position the spring roll pastry on a board in front of you so 

that one of the corner points is at the top. Place a tablespoon of the 

chilled ganache at the bottom point of the pastry then top with a piece 

of banana. Brush the edges of the pastry with egg then begin to fold 

your spring roll: Fold the bottom point of the pastry up to cover the 

filling, then fold in the two side edges to the edge of the filling on either 

side. Roll the filled edge all the way to the top edge to form a tight 

spring roll. Heat oil to 160°C. Deep fry the spring rolls until golden. 

Drain on kitchen paper, then serve with the reserved ganache as a dip.

Quick and Easy Chocolate and 

Antonella Tiramisu Trifle 

SERVES 6-8 

20 x 20cm chocolate cake 


1 litre of chilled prepared custard 

500 ml fresh cream, whipped 

200g toasted nuts 

50g chocolate, grated 

Fresh Cherries to garnish 

Cut chocolate cake into 2x2cm chunks. Place ½ of cake cubes into the bottom of 

suitable glass bowl. Sprinkle half of the Antonella Tiramisu over cake cubes. Pour a 

layer of custard over chunks of cake then top with a layer of whipped cream. Sprinkle 

over half of the nuts then repeat layers, starting with cubed cake, moistening it with 

Antonella Tiramisu, then custard, and finally cream. Garnish the top with nuts, 

chocolate and cherries. Keep refrigerated until ready to serve

SERVES 6-8 

Antonella Tiramisu Chocolate Crêpe Cake 

For the crêpes: 

1L water 

2 tsp salt 

250ml oil 

20ml white spirit vinegar 

8 extra-large eggs 

500g cake flour 

For the chocolate ganache filling: 

180ml cream 

300g dark chocolate 


50g butter, cubed 

For the crêpes: 

Whisk together all of the ingredients, beating well to ensure there are no lumps. Allow 

to stand for 15-20 minutes covered. When you are ready to cook the pancakes, whisk 

the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, 

about the thickness of fresh cream. Heat a pan and grease well. Using a ladle, pour 

the batter into the pan and swirl around so that the batter covers the bottom of the pan 

in a thin layer. Allow the crêpe to cook for 1- 2 minutes then turn over and cook for 

another 30 seconds. The crêpe needs to be lightly golden brown. Remove the crêpe 

from the pan, place on a plate and continue to cook the crêpes until all the batter has 

been used. When all the batter has been used, allow the crêpes to cool completely 

before assembling the cake. 


Place the cream, chocolate, Tiramisu Liqueur and butter into a heat-proof bowl set 

over boiling water (Bain Marie). Gently heat until the chocolate is melted and the 

mixture is smooth and glossy. Remove from the heat and leave to cool to room temperature 

before using. 

To assemble: 

Spread a tablespoon of the ganache over each crêpe before topping it with another. 

Continue until all the crêpe have been used and stacked. Place the crêpe cake in the 

fridge to cool and set. Serve sliced into wedges.

SERVES 6 

Antonella Tiramisu Fridge Tart 

400g (2 Packets) Tennis Biscuits 


360g (1 Tin) Caramel condensed milk 

750ml (3 Cups) Milk 

30ml (2 Tbsp.) Corn flour 

30ml (2 Tbsp.) cake Flour 

¾ Cup (140g) castor Sugar 

4 eggs, separated 

Place a layer of biscuits into a shallow serving dish container, use ¾ of a 

packet. Sprinkle 100ml Antonella Tiramisu over the biscuits then spread 

on the caramel condensed milk. Layer with more biscuits on top and 

sprinkle with another 100ml Antonella Tiramisu. Mix 1 cup of milk with 

the corn flour, cake flour and the sugar, then place the remaining 2 cups 

of milk into a pot and bring to the boil. Pour the hot milk into the floury 

milk mixture, while whisking, then return to the pot and cook over low 

heat, stirring constantly, until the mixture thickens – about 5 minutes. Stir 

some of the milk custard into the egg yolks, to bring them up to 

temperature, then mix into the rest of the custard along with the remaining 

Tiramisu liqueur. Set aside to cool completely. Beat the egg whites to soft 

peaks, then fold into the cooled custard. Pour this mixture on top of the 

biscuits. Crumble the remaining biscuits, then sprinkle on top of the 

dessert. Refrigerate for at least 1 hour before serving.

Antonella Tiramisu Panna Cotta with 

Banana Ice Cream and Honeycomb 

SERVES 8 

For the Antonella Tiramisu Panna Cotta: 

750ml cream 


1 vanilla bean pod 

25g castor sugar 

6 leaves gelatine, soaked in cold water 

For the Honeycomb: 

400 g castor sugar 

100 ml honey 

100ml water 

2 Tbsp. (30ml) liquid glucose 

1 ½ (7.5ml) tsp bicarbonate of soda 

For the Banana Ice Cream: 

400 g banana 

250 g Muscovado sugar 

500ml cream 

100 g egg yolks (approximately 5 egg yolks) 

For the Banana Ice Cream: 

Roast the bananas, sprinkled with treacle sugar in the oven at 180°C till caramelised. 

Blend bananas then, pass through a sieve and cool. Bring cream to 

the boil. Whisk egg yolks till pale, then slowly whisk in the hot cream. Churn in 

an ice cream machine until set, then freeze until required. 

For the Antonella Tiramisu Panna Cotta: 

Heat together cream and Antonella Tiramisu, vanilla pod and castor sugar. 

Drain the gelatine leaves then add to the cream mixture and stir until gelatine 

melts. Set in desired moulds or ramekins and chill in fridge till set. 

For the Honeycomb: 

Prepare a metal tray by greasing it well. Combine sugar, honey, water and 

glucose and heat gently until sugar has dissolved. Bring to the boil and cook 

until it reaches 160°C. Remove from the heat then whisk in the bicarbonate of 

soda. Immediately pour onto a greased tray and allow to set. Break into 

crumbles. 

Assembly: 

Serve the panna cotta with a scoop of ice cream, sprinkled 

with the honeycomb.

Antonella Tiramisu-Poached Pear 

and Blue Cheese Salad 

SERVES 6 

625 ml Antonella Tiramisu Cream 

125 ml water 

3 Tbsp. (45ml) white sugar 

2 whole cloves 

2 medium firm pears 

125 g mixed baby leaf salad 

150 g blue cheese, crumbled 

Handful bean sprouts 

Balsamic reduction 

Combine the Antonella Tiramisu, water, sugar and cloves in a 

medium-sized saucepan. Bring to the boil over high heat for 

about 8 minutes, stirring until the sugar has completely 

dissolved, then reduce the heat to low. Peel, halve and core the 

pears, leaving the stems intact. Add the pears to the poaching 

liquid in the pan, then poach until they just give way when 

pierced with a knife. Remove the pan from the heat. Cool the 

pears in the poaching liquid. Lay the salad leaves out on a 

plate or platter. Crumble the blue cheese over the salad leaves, 

place the pears on top (you may slice them if desired, then 

scatter on the bean sprouts. Drizzle with balsamic reduction 

and serve immediately.

SERVES 6 

Walnut Cake with Antonella Tiramisu 

Butterscotch Sauce 

For the cake: 

5 eggs 

6 egg yolks 

130g Muscovado sugar 

350g cake flour 

25g baking powder 

250g canola oil 


100ml cream 

30g coffee powder 

100g grated carrots 

150g chopped walnuts 

For the Butterscotch Sauce: 

250g Muscovado sugar 


250g butter 



100g walnuts, chopped to garnish 

For the cake: 

Grease and line a Bundt cake tin. Preheat the oven to 180°C 

Whisk eggs, egg yolks and Muscovado sugar until pale and fluffy. 

Sift together flour and baking powder. Mix together cream and coffee 

powder. Add dry ingredients, then coffee cream and finally the oil to 

the egg mixture and mix till combined. Fold in the carrots and nuts. 

Pour the cake mixture into the greased Bundt tin then bake for 30 

minutes or until the cake is cooked through. 

For the Butterscotch Sauce: 

Caramelise treacle and castor sugar in a pot on the stove. Remove 

from the heat, add butter and cream. Return to the heat, bring to a boil 

then simmer for 5 minutes. Remove from the heat then stir in the 

Antonella. Set aside to chill. 

To assemble: 

Place the cooled cake onto a cake stand or large serving platter, then 

drizzle over the butterscotch sauce. Sprinkle with walnuts to garnish.

MAKES 1X 20CM CAKE (SERVES 8-10) 

Antonella Tiramisu & Tennis 

Biscuit Chocolate Torte 

For the topping: 

100g Tennis Biscuits, roughly crushed 


50g slivered almonds 

For the Sauce: 

100g Bar One Chocolate (chopped roughly into 2cm pieces) 

50ml cream 

For the torte: 

100g Bar One Chocolate (chopped roughly into 2cm pieces) 

5 large eggs, separated 

200g icing sugar 


5ml vanilla essence 

50g butter, melted 

20g cornflour 

For the topping: 

Preheat oven to 150°C. Place your crushed Tennis Biscuits into a bowl. Add the Antonella Tiramisu until the mixture 

is thoroughly coated but not too soggy. Place on a baking sheet and pop into the oven for 30 minutes or until the 

crumble has completely dried out. While this is baking, place the slivered almonds in a pan and toast until lightly 

golden then transfer to a bowl to cool. 

For the torte: 

Grease a 20cm spring form tin Melt the Bar-One in a heat-proof bowl set over a pot of lightly simmering water, stir 

until completely melted and smooth and remove from the heat. Beat the egg yolks with half of the icing sugar and 

all of the castor sugar until pale and thick. Beat in the vanilla essence, melted butter and melted chocolate. Sift in the 

cornflour and fold well into the mixture. Whisk the egg whites in a separate bowl soft peaks, then slowly incorporate 

the remaining icing sugar, tablespoon by tablespoon until the mixture is stiff and glossy. Carefully fold the 

meringue into the chocolate mixture. Pour into the prepared pan then bake for 35-40 minutes. The cake should 

form a beautiful flaky crust on top while remaining moist and light in the middle. 

For the Sauce: 

Melt the Bar-One for the sauce in a heat-proof bowl set over a pot of lightly simmering water, stir until completely 

melted and smooth, slowly stir in the cream and remove from the heat. When the cake is done, allow it to stand for 

a few minutes before turning out onto a cooling rack. Place onto a serving plate or cake stand, top with the biscuit 

crumble, the toasted slivered almonds and drizzle generously all over with the sticky chocolate sauce.

MAKES ABOUT 24 TRUFFLES DEPENDING ON THE SIZE 

Antonella Tiramisu Cream Truffles 

250ml cream 

75g butter 

500g dark chocolate, chopped 


50g finely ground almonds 

50g cocoa powder 

Heat the cream and butter in a pot until boiling. Remove from the 

heat, then add the dark chocolate and Tiramisu Liqueur then stir 

until the chocolate has completely melted. Transfer mixture to a 

bowl, then refrigerate until the ganache has set. Once set, scoop 

teaspoonfuls of the ganache and roll into balls. Roll half of the 

truffles into cocoa powder and the other half into cocoa powder. 

Keep refrigerated until ready to serve.

Dark chocolate Antonella Tiramisu 

Cheesecake 

SERVES 8 - 10 

250g crushed Nuttikrust biscuits 

125 unsalted butter, melted 

750g full fat cream cheese 

5 eggs 

125g caster sugar 

7 tablespoons Antonella Tiramisu Cream 

200g dark chocolate (70% cocoa solids) 

Mix together the biscuits and butter in the base of a 24 cm springform 

cake tin. Cover with clingfilm and refrigerate for an hour or two. When 

the base is ready, turn the oven on to 180C. Mix together the cream 

cheese, eggs and caster sugar until well combined. Melt the chocolate 

in a glass bowl over a boiling pot of water until completely melted, and 

then add to the cream cheese mixture, along with the Antonella 

Tiramisu. Stir well until combined and then pour the mixture into the 

cake tin. Bake in the oven for about an hour, or until the top of the cake 

is set. Leave to cool before serving.

SERVES 8-10 

Antonella Tiramisu Custard Slices 

750ml Milk 


200g Sugar 

50g Butter 

1 Packet of Cream Crackers 

100g Cake Flour 

65g Cornflour 

10ml Custard Powder 

2ml Salt 

100ml Water 

3 Eggs, separated 

300g Icing Sugar 

40ml Boiling Water 

In a pot, heat milk and Antonella Tiramisu until just boiling. Stir in 

sugar and butter until melted. Remove from heat. Line a 30 x 20 

rectangular serving dish with cream crackers. Set aside. In a separate 

large bowl, mix the flour, cornflour, custard powder and salt with water. 

Add egg yolks and beat until smooth. Note: The mix will have a few 

lumps in it. Gradually add the milk to the flour mix, stirring to combine. 

Pour the milk/flour mix back into the pot, place on the heat and continue 

stirring until thickened and cooked (+/- 5 mins). Remove from the 

heat. Beat the egg whites until soft peaks form and fold into the custard. 

Spoon half of the mixture over the cream cracker base, top with cream 

crackers in the same direction then layer the rest of the custard on top. 

Finish off with a top layer of cream crackers. To complete the pudding, 

make the icing by mixing the icing sugar with the boiling water and 

spread over the top of the cream crackers. Allow to set in the refrigerator. 

Once set, use the cream cracker size to cut a portion and serve with 

a Berry infused Tea

Creamy Antonella Tiramisu Fudge 

SERVES 8-10 


2ml Instant coffee 

120g Butter 

125ml Evaporated milk 

375ml Sugar 

170g White marshmallows, chopped 

420g White chocolate, chopped 

Line a 18x28cm rectangular baking tray with foil. Coat lightly with Spray & 

Cook. Using a small microwaveable bowl, combine the Antonella Tiramisu 

and coffee. Microwave on high for 10 seconds until melted and dissolved. 

Set aside. In a pot over medium heat, melt the butter, evaporated milk, sugar 

and marshmallows. Stir continuously until melted and well combined. Add 

the Antonella Tiramisu coffee mix and stir well. Boil for 5 minutes until thick 

whilst stirring continuously. Remove from the heat and stir in the white 

chocolate pieces. Stir until smooth. Pour into a foil lined dish, smooth over 

the top and chill to set. 

Note: 

This mixture starts to set quickly, so prepare your foil lined baking tray 

beforehand. Chilling time required varies between 1-3 hours.

MAKES 24 

Tiramisu Chocolate-Cupcakes 

For the cupcakes: 

3 cups (270g) flour 

2 cups (390g) castor sugar 

3 Tbsp. (45ml) good quality cocoa powder 

1 tsp (5ml) bicarbonate of soda 

4 tsp (20ml) baking powder 

Pinch of salt 

2 cups (500ml) boiling water 

1 cup (250ml) canola oil 

1/3 cup (80ml) white vinegar 

1 tsp (5ml) vanilla essence 

For the chocolate ganache frosting: 

180ml cream 

300g dark chocolate 


50g butter, cubed 

For the cupcakes: 

Preheat oven to 180 C. Place cupcake wrappers in 24 muffin pan holes. Mix 

the flour, castor sugar, cocoa, bicarbonate of soda, baking powder and salt in 

a bowl. In a separate bowl, mix together the boiling water, oil, vinegar and 

vanilla essence. Pour wet ingredients into the dry ingredients then mix to 

combine. Spoon batter into the cupcake wrappers then bake for 20 minutes or 

until a skewer inserted comes out clean. Remove from the pan, and cool before 

frosting. 


Place the cream, chocolate, Tiramisu Liqueur and butter into a heat-proof bowl 

set over boiling water (Bain Marie). Gently heat until the chocolate is melted 

and the mixture is smooth and glossy. Remove from the heat and leave to cool 

to room temperature. Frost the cupcakes by spreading each cooled cupcake 

with ganache.

www.antonellatiramisu.co.za 

AntonellaTiramisu 

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INDULGENT RECIPES

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