Mini Christmas Tiramisu
Serves 6
Prep time: 10 minutes
Ingredients
175g Philadelphia Light
1 tsp vanilla essence
2 tbsp icing sugar
1 tsp amaretto
60ml espresso
8 sponge fingers or boudoir biscuits
0.5 tsp cocoa powder, to dust
Instructions
Beat together the Philly, vanilla and icing sugar until smooth.
Stir in the amaretto into the espresso in a shallow bowl.
Break up the sponge fingers and quickly dip half into the coffee mixture and place into the bottom of espresso cups or small glasss.
Spoon a little of the Philly mixture onto the soaked sponges. Repeat the process with the remaining coffee, sponge fingers and Philly. Dust with the cocoa and leave to chill for at least 1 hour or overnight for the flavours to develop.
Apple and Mincemeat Layer
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Half a 375g pack ready rolled puff pastry
2 apples, cored and sliced
2 tbsp icing sugar, to sweeten
150g Philadelphia Light
200g jar mincemeat
ground cinnamon or icing sugar, to dust
Instructions
Cut the pastry into 6 rectangles and place on a non-stick baking tray. Bake at 200°C, 400°F, gas mark 6 for 15 - 20 minutes or until golden brown. Cool slightly and slice in half length ways (to form tops and bottoms).
Lightly grease a small non-stick pan. Place the apples in the pan and sprinkle with a little icing sugar. Cook over a low heat for about 4-5 minutes until they start to soften.
Mix together the Philly and icing sugar and spread evenly over the three bottom pastry halves. Warm the mincemeat in a pan, spoon it over the Philly and top with the warm apple slices and remaining pastry tops. Dust with ground cinnamon or icing sugar.
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