I won’t insult your intelligence by suggesting that this is some great bake, or indeed, a new idea. I got the inspiration from a coffee chain’s pistachio and amaretti tiffin, but decided to recreate it with my own additions.
As with all tiffin, it is very, very simple and a (excluding the amaretto soaked cherries) great thing to make with the kids.
It would also make a lovely Christmas gift or addition to serve with coffee at the end of a meal.
100g Dried Cherries (chopped roughly)
40ml of Amaretto
45g Golden Syrup
50g Cocoa Powder
50g Pistachios, chopped
200g Milk Chocolate
100g Dark Chocolate
Extra Pistachios, freeze Dried Cherries or sprinkles to decorate.
- Begin a day or two before you want to make the tiffin by soaking the dried cherries in the amaretto. The cherries will plump up and taste delicious.
- Line an 8′ square baking tray.
- Melt the butter and golden syrup in a saucepan over a gentle heat.
- Crush the amaretti biscuits fairly finely, then stir through the chopped pistachios and cocoa powder.
- Once the butter and golden syrup have melted, add the soaked cherries to the mixture then tip it in with the crushed biscuit mixture and stir well.
- Put it into the prepared tin, spreading it out evenly and pressing down to form a fairly smooth surface. Allow to firm up.
- Once the tiffin is firm, melt the milk and dark chocolate and spread evenly over it. Sprinkle finely chopped pistachios and freeze dried cherries on top. I happened to have the cherries, and wouldn’t buy them especially for this: red sprinkles would be just as effective.
I took some in to work and everyone thought it was a very decadent and grown up tiffin. I hope that you try it over the festive period and enjoy it too.