About this recipe:A classic tiramisu recipe that never fails to please. Making tiramisu yourself is a cinch - just be careful not to soak the sponge fingers too much in the espresso, otherwise the tiramisu will be too mushy.
4 egg yolks
4 tablespoons sugar
zest of 1 unwaxed lemon
400ml cold espresso
150g - 200g sponge fingers
unsweetened cocoa powder
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Extra time:5hr chilling › Ready in:5hr30min
Beat the egg yolks with the sugar until foamy. Fold in the mascarpone with a spoon and stir in the lemon zest.
Prepare a flat glass dish. Mix the espresso with the brandy in a bowl. Dip half of the sponge fingers into it briefly and lay them on the bottom of the glass dish.
Spread half of the mascarpone over the sponge fingers. Do the same again with the remaining sponge fingers to form another layer over the mascarpone. Spread the rest of the cream on top.
Cover and leave for at least 5 hours in the fridge to infuse, preferably overnight. Dust with cocoa powder before serving.