As the temperatures in London begin to fall and the trees shed their sunset coloured leaves, there's no doubt Autumn has officially arrived. To celebrate this changing of the season we've partnered with Baileys to bring you an incredible recipe. Combining CRU Kafe with Baileys' new Pumpkin Spice flavour, we bring you a delicious Autumn inspired Tiramisu.
- Place 300g of granulated sugar into a frying pan on a medium heat and begin to melt the sugar. By using a frying pan rather than a saucepan you have greater control over the heat in the pan and are less likely to burn the sugar.
- Once the sugar on the outside of the pan starts to melt and become liquid, swirl the pan to incorporate this into the rest of the sugar so it does not burn. Do not stir the sugar with a spoon, just swirl the pan.
- Once all the sugar has melted and become liquid take it off the heat, the liquid should be a beautiful amber color.
- Next place the hazelnuts onto a skewer or toothpick, dip them into the caramel and then place them under a chopping board jutting out over the side of your work top. Allow the mixture to naturally drip down to the floor, creating a very long tear drop effect. Be sure to put some tinfoil down underneath to catch any escaping toffee.
- Next take a teaspoon and place into the sugar, raise up and allow the sugar syrup to fall back into the pan. At some point the sugar liquid will become sufficiently cooled for you to start touching it with your hands and pulling a strand from the spoon to start making spun sugar. Pull the sugar in one continuous strand onto some grease proof and continue until it breaks and then repeat.
- If at any point your sugar solution becomes too cold and firm just pop it back onto a medium heat and carefully reheat.
- Take the wafer thin slices of pumpkin and place in the oven at the lowest gas mark for 2 hours or until the pumpkin has completely dried out and become brittle. Then save 5 or 6 pieces for decoration and place the rest in a mini blender and blitz into a fine dust.
- Mix the cream, mascarpone and Baileys together in a bowl and whisk until soft peaks form.
- Melt the chocolate until runny.
- Stick two sponge fingers together using the chocolate.
- Next place the sponge fingers into the cold espresso coffee for 1 to 2 seconds on each side, then layer them into your dish.
- Next spread a good dollop full of mixture to cover the biscuits, then dust with cocoa powder and sprinkle with the pumpkin dust. Repeat this to create 3 to 4 layers or until the dish is full.
- Leave the dish in the fridge overnight, it's essential to let it stand. Then garnish with the remaining pumpkin slices, spun sugar and serve.
For more Baileys inspired recipes visit Baileys.com