fmt=png-alpha" ], "@type": "Recipe", "name": "How to make: an Aperol Tiramisu", "description": "Italian purists, look away!  We love an Aperol spritz and tiramisu as much as the next person… so we put them together in a fancy lil dessert. Genius, right? We thought so. If you’re vibing something fresh, sweet and Mediterranean, here’s the perfect treat to whip up. ", "@context": "https://schema.org", "recipeInstructions": [ { "@type": "HowToStep", "name": "Step 1", "text": "Prep all your ingredients. Zest your orange, measure the sugar - get everything in order because trust us, it’s going to make your life a WHOLE lot easier." }, { "@type": "HowToStep", "name": "Step 2", "text": "In a saucepan, start making your syrup. Add 50ml of Aperol, 50ml white wine, 100ml water and 50g of sugar (saving the rest for later). Bring all the ingredients to a boil and let simmer until the sugar is dissolved. Pour into a bowl and set aside. " }, { "@type": "HowToStep", "name": "Step 3", "text": "Now for the orange topping. You’ll need to put your juice, egg yolks, butter, the remaining water, the rest of your Aperol and 150g of sugar in a saucepan. Throw in that corn starch and stir over a medium heat. It should be the same texture as gravy (even a smidge thicker). Set aside." }, { "@type": "HowToStep", "name": "Step 4", "text": "In a big bowl, pour out your heavy cream, the remaining sugar, the mascarpone and orange zest. Beat until stiff peaks form. " }, { "@type": "HowToStep", "name": "Step 5", "text": "Now for the fun part. Dip each ladyfinger into the syrup until lightly soaked, and place in a rectangle dish until there’s a full layer of biccies. Then, cover with the cream mixture. Keep repeating until all the ladyfingers are used up." }, { "@type": "HowToStep", "name": "Step 6", "text": "When you’ve finished layering, smooth out the top to form a final layer of cream. " }, { "@type": "HowToStep", "name": "Step 7", "text": "Pour over your orange topping and refrigerate for 2-3 hours, or until fully set. " }, { "@type": "HowToStep", "name": "Step 8", "text": "Top with mint, serve and start dreaming about your own cake shop on the Amalfi Coast, bc you’re officially a certified pastry chef. " } ] } How to make a delicious Aperol Tiramisu | BWS fmt=png-alpha" ], "@type": "Recipe", "name": "How to make: an Aperol Tiramisu", "description": "Italian purists, look away!  We love an Aperol spritz and tiramisu as much as the next person… so we put them together in a fancy lil dessert. Genius, right? We thought so. If you’re vibing something fresh, sweet and Mediterranean, here’s the perfect treat to whip up. ", "@context": "https://schema.org", "recipeInstructions": [ { "@type": "HowToStep", "name": "Step 1", "text": "Prep all your ingredients. Zest your orange, measure the sugar - get everything in order because trust us, it’s going to make your life a WHOLE lot easier." }, { "@type": "HowToStep", "name": "Step 2", "text": "In a saucepan, start making your syrup. Add 50ml of Aperol, 50ml white wine, 100ml water and 50g of sugar (saving the rest for later). Bring all the ingredients to a boil and let simmer until the sugar is dissolved. Pour into a bowl and set aside. " }, { "@type": "HowToStep", "name": "Step 3", "text": "Now for the orange topping. You’ll need to put your juice, egg yolks, butter, the remaining water, the rest of your Aperol and 150g of sugar in a saucepan. Throw in that corn starch and stir over a medium heat. It should be the same texture as gravy (even a smidge thicker). Set aside." }, { "@type": "HowToStep", "name": "Step 4", "text": "In a big bowl, pour out your heavy cream, the remaining sugar, the mascarpone and orange zest. Beat until stiff peaks form. " }, { "@type": "HowToStep", "name": "Step 5", "text": "Now for the fun part. Dip each ladyfinger into the syrup until lightly soaked, and place in a rectangle dish until there’s a full layer of biccies. Then, cover with the cream mixture. Keep repeating until all the ladyfingers are used up." }, { "@type": "HowToStep", "name": "Step 6", "text": "When you’ve finished layering, smooth out the top to form a final layer of cream. " }, { "@type": "HowToStep", "name": "Step 7", "text": "Pour over your orange topping and refrigerate for 2-3 hours, or until fully set. " }, { "@type": "HowToStep", "name": "Step 8", "text": "Top with mint, serve and start dreaming about your own cake shop on the Amalfi Coast, bc you’re officially a certified pastry chef. " } ] } How to make a delicious Aperol Tiramisu | BWS

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How to make: an Aperol Tiramisu

Italian purists, look away! 

We love an Aperol spritz and tiramisu as much as the next person… so we put them together in a fancy lil dessert. Genius, right? We thought so. If you’re vibing something fresh, sweet and Mediterranean, here’s the perfect treat to whip up. 

26 Feb 2025
    • 150ml Aperol
    • 50ml white wine
    • 350g sugar
    • 150ml water
    • 200ml orange juice
    • 30g corn starch
    • 80g butter
    • 2 egg yolks
    • 500g mascarpone
    • 200g heavy cream 
    • 250g ladyfinger biscuits
    • Zest of an orange 
    • Mint (for garnish) 
    • 1
      Prep all your ingredients. Zest your orange, measure the sugar - get everything in order because trust us, it’s going to make your life a WHOLE lot easier.
    • 2
      In a saucepan, start making your syrup. Add 50ml of Aperol, 50ml white wine, 100ml water and 50g of sugar (saving the rest for later). Bring all the ingredients to a boil and let simmer until the sugar is dissolved. Pour into a bowl and set aside. 
    • 3
      Now for the orange topping. You’ll need to put your juice, egg yolks, butter, the remaining water, the rest of your Aperol and 150g of sugar in a saucepan. Throw in that corn starch and stir over a medium heat. It should be the same texture as gravy (even a smidge thicker). Set aside.
    • 4
      In a big bowl, pour out your heavy cream, the remaining sugar, the mascarpone and orange zest. Beat until stiff peaks form. 
    • 5
      Now for the fun part. Dip each ladyfinger into the syrup until lightly soaked, and place in a rectangle dish until there’s a full layer of biccies. Then, cover with the cream mixture. Keep repeating until all the ladyfingers are used up.
    • 6
      When you’ve finished layering, smooth out the top to form a final layer of cream. 
    • 7
      Pour over your orange topping and refrigerate for 2-3 hours, or until fully set. 
    • 8
      Top with mint, serve and start dreaming about your own cake shop on the Amalfi Coast, bc you’re officially a certified pastry chef. 
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Aperitivo 700mL
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Aperitivo 700mL
$39/ bottle
 
Sauvignon Blanc
Lobster Reef
Sauvignon Blanc
$20/ bottle
 
The Parson Pinot Grigio
Chapel Hill
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