This dessert is a mash-up of the classic British bread and butter pudding, with a tiramisu twist using Castle Hill Gin’s Great British Food Award-winning Coffee Rum Liqueur.
This is going to be the belle of the ball at your dinner parties. Soft bread brushed with boozy butter, milk chocolate ganache, dark chocolate chunks, a coffee-infused mascarpone custard, crunchy bruleed top, and a flourish of cocoa powder. In fact, you might not want to share!
Ingredients (serves 8-10)
- 1 large white loaf, sliced thinly
- 75ml unsalted butter, melted
- 50ml coffee liqueur
For the custard:
- 250ml milk
- 50ml coffee liqueur
- 300ml mascarpone
- 1 tsp vanilla extract
- 2 tsp instant coffee granules
- 4 egg yolks
- 75g caster sugar
- 2 tbsp custard powder (or cornflour)
For the ganache:
- 150g milk chocolate
- 150ml whipping cream
- Pinch sea salt
To finish:
- 100g dark chocolate chips/chunks
- Granulated sugar
- Cocoa powder
Method
1. Prep your fillings first. Chop the milk chocolate. Warm the whipping cream in a pan, remove from the heat, then add the chocolate, stirring in until combined. Add a pinch of salt, and set aside to cool slightly.
2. For your coffee custard, warm the milk, coffee liqueur, vanilla and coffee granules in a pan. In a bowl, whisk together the sugar, egg yolks and cornflour or custard powder until smooth.
3. Slowly pour over the warm milk mixture in a stream, whisking all the time. Wash out your pan and return the milk/egg mix to it. Cook on a very low heat, constantly stirring until thickened. Allow to cool slightly, then fold through the mascarpone.
4. Mix the melted butter with the coffee liqueur. Pre-heat your oven to 180C.
5. Cut your bread into triangles and brush each one with the butter/liqueur mix. Arrange in your chosen dish, then spoon over the ganache, making sure you get it over and behind the bread –don't spread it – you want it to be uneven. Tuck the chocolate chips/chunks around the bread.
6. Now pour over your coffee custard. Bake for around 35-40 minutes until set (with a little wobble).
7. Liberally coat the top with granulated sugar and pop under the grill (or use a kitchen blowtorch) to get it crunchy and golden. Then finish with a dusting of cocoa powder.
