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:25min › Cook:5min › Ready in:30min
Boil water and add to the coffee granules. Stir well and put in the fridge to chill.
Using an electric whisk, whisk the 2 egg yolks until they are a fluffy and light creamy texture. Add the brown sugar and a little sherry, to taste. Whisk.
Double boil the mixture until it becomes a custard-like texture, stirring constantly. Do not over cook. Leave to the side to cool for a while.
Whisk the double cream to soft peaks.
In a separate bowl, whisk the mascarpone until it becomes soft. Add the egg mixture to the mascarpone, then fold in the cream.
Pour the coffee and your desired amount of sherry into a bowl and mix. Dip both sides of the lady finger biscuits in the mixture for a few seconds and place in the base of your serving dish. Don't worry if the inside is still a little hard, it will carry on absorbing moisture.
Cover the whole of the base with lady fingers. If you like your tiramisu with a lot of sponge, you can place more than one layer down!
Spread the mixture on top of the lady fingers, flattening the top with a spoon.
Leave to chill until serving - the longer the better! Dust with cocoa powder just before serving, otherwise it may go soggy.
Leave in the fridge for a good few days before serving, to allow the flavours to infuse!
You can grate a little dark chocolate onto the top to make it extra indulgent!
This makes a relatively small tiramisu - if you wish to prepare a tiramisu like the one in the picture, I suggest you double the quantities!