About this recipe:Tiramisu literally translates to "pick me up". This recipe will not disappoint! Lady fingers are layered with a creamy mascarpone cheese, then topped with unsweetened cocoa. Serve as a decadent dessert.
6 egg yolks
200g caster sugar, divided
450g mascarpone cheese
6 egg whites, stiffly beaten
4 tablespoons double cream
3 tablespoons kirsch
300ml strongly brewed coffee, cold
25 savoiardi lady fingers
1 tablespoon unsweetened cocoa powder
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
In a medium bowl beat together the egg yolks and 65g sugar. Using a wooden spoon, stir in mascarpone cheese, beaten egg whites, cream and kirsch; stir until smooth. Set aside.
Dissolve remaining sugar in coffee. Quickly, to avoid complete saturation, dip ends of lady fingers in coffee mixture. Place ladyfingers in a single layer in a 23x33cm or similar sized glass baking dish. Spread a layer of mascarpone mixture over the lady fingers; repeat layers, ending with mascarpone mixture.
Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.
I made this recipe but had to use raspberry liqueur rather than kirsch and strips of sponge cake instead of fingers, the only reason being i couldn't find the right ones in the shops. Unfortunately my tirimasu didn't set, which may have been the fault of the improvisation or the fact i may not have stiffened my egg whites enough, so I'm not going to blame it o the recipe. I froze it though and ate it like an ice cream and the taste was fantastic. ( mine was raspberry, not cherry) - 26 Oct 2014