The only thing better than dessert is boozy dessert! And, today we have a particularly fancy boozy dessert to share with you all. South African cream liqueur, Antonella Tuscan Tiramisu, is sharing their recipe for Antonella Tiramisu Ganache and Banana Spring Rolls with us. Using their unique cream liqueurs this recipe proves that cream liqueurs can be enjoyed as so much more than just an after-dinner drink. These yummy spring rolls are the perfect treat for your next dinner party and they’ll not doubt impress the socks off your guests.
Antonella Tiramisu Ganache and Banana spring rolls
Makes eight spring rolls, serves four.
200 g milk chocolate, broken into small pieces
90 ml cream
60 ml Antonella Tiramisu
8 sheets of spring roll pastry or 4 sheets of phyllo pastry
oil for deep-frying
Crushed peanut brittle for serving (optional)
Antonella Tiramisu ganache
Place the chocolate and Antonella Tiramisu in a small bowl.
Heat the cream until it starts boiling and then immediately pour it over the chocolate and Antonella Tiramisu mixture.
Stir until the chocolate has dissolved completely and the mixture is smooth and shiny.
Place the bowl in the fridge to chill.
If you are using spring roll pastry, it will already be divided into individual sheets ready for rolling. Phyllo pastry sheets are bigger and will need to be cut in half so that you have two square pieces approximately 30 cm x 30 cm in size.
Peel the bananas and cut them lengthways in half, and then in half along its width.
Crack the eggs into a bowl and whisk.
Place a tablespoon of ganache at the base of the spring roll wrapper.
Place a piece of banana on top of the ganache.
Once you’ve completed the first spring roll step, use a basting brush or your fingers to paint the flat part of the pastry with the raw egg. The egg will act as glue. Complete the spring rolls.
You can either deep-fry the spring rolls in oil, at 180°C, until golden brown or prepare it in the oven at 180°C until golden brown.
Serve with ice cream of your choice and sprinkle with some crushed peanut brittle