This is a traditional Italian tiramisu recipe jazzed up with Filthy Fit coffee flavoured brazil nut butter.
It takes only 10 minutes to put it together, than you only need to leave it in the fridge for about 60-90 minutes before serving.
100g powdered sugar
175g sponge fingers
Splash of rum essence
2 tbsp Cofiesta nut butter
Handful of roasted cashew nuts
Separate the eggs in two bowls.
Mix the egg yolks with the powdered sugar until fluffy, than mix in the rum essence and the mascarpone until creamy.
Mix the egg whites with a hand mixer until hard, than fold in the mascarpone mix carefully with a spatula.
Make fresh coffee and dip in the sponge fingers, than place them in a deep baking tray next to each other. Add half of the mascarpone mix on top, than add more sponge fingers. Top it with the rest of the mascarpone cream.
The original recipe says to sprinkle cocoa powder to finish, but I swapped this to Filthy Fit Cofiesta nut butter and some crunchy roasted cashew nuts.