Boozy prune tiramisu

A bit of a store-cupboard wonder, this rich creamy pudding will delight year round.


For the tiramisu
  • 250g/9oz good quality prunes, halved, stones removed
  • 75ml/3fl oz brandy
  • 3 free-range eggs, separated
  • 75g/3oz caster sugar
  • 250g/9oz mascarpone cheese
  • 250ml/9fl oz cold strong black coffee
  • 200g/7oz sponge fingers
For the praline
  • 75g/3oz caster sugar
  • 50g/2oz chopped hazelnuts

Preparation method

  1. For the tiramisu, heat the prunes and brandy in a saucepan until the brandy ignites. (CAUTION: Keep your hair and face away from the flames.) Remove the pan from the heat, cover and set aside to cool. Once cool, transfer to a bowl and chill in the fridge for at least one hour.

  2. Meanwhile, whisk the egg yolks and sugar in a bowl until pale and the mixture has thickened. Gently beat in the mascarpone until well combined.

  3. In a separate bowl, whisk the egg whites until firm peaks form when the whisk is removed.

  4. Fold the egg whites into the mascarpone mixture. Set the mixture aside in the fridge.

  5. For the praline, line a baking tray with greaseproof paper.

  6. Heat a frying pan over a high heat until hot, add the sugar and cook until the sugar has melted and is golden-brown.

  7. Add the chopped hazelnuts and stir until they are coated in the sugar mixture, then pour the mixture onto the prepared baking tray. Set aside until the mixture has hardened.

  8. When the praline mixture has hardened, cover with a sheet of cling film and break into small pieces using a toffee hammer or rolling pin.

  9. Blend the praline pieces in a food processor to fine crumbs.

  10. Dip the sponge fingers into the coffee and use them to line a wide, straight-sided glass dish. Spoon over half of the brandy prunes, then spread over half of the mascarpone mixture. Spoon over the remaining brandy prunes and finish with the remaining mascarpone mixture. Sprinkle over the praline.

Required techniques

James Martin recipes from Saturday Kitchen

1-2 hours preparation time

10 to 30 mins cooking time

Serves 2-4