About this recipe:This tiramisu is special because it contains no coffee! Very light and very appreciated by those who don't like, or cannot have, coffee! Feel free to double the amounts for even more tiramisu. The ideal is to use a glass dish so that your guests will enjoy seeing the different layers of tiramisu.
2 egg yolks
75g caster sugar
225g mascarpone cheese
1 egg white
3 tablespoons white rum (or liqueur of your choice)
16 boudoir biscuits (sponge fingers)
200ml glass of milk
unsweetened cocoa powder
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Method Prep:15min › Extra time:3hr chilling › Ready in:3hr15min
Beat egg yolks and sugar together until smooth. Add the mascarpone and mix well (texture should be completely smooth).
Beat egg whites to stiff peaks and fold into mascarpone mixture; mix well, then stir in rum (the resulting cream should be smooth).
Dip sponge fingers one by one into the glass of milk and layer in the bottom of a 20x30cm baking dish. Cover with a layer of mascarpone cream, then another layer of soaked sponge fingers. Repeat layers until all of the mascarpone cream is used (add more sponge fingers if needed), ending with a layer of the cream.
Sprinkle generously with cocoa and refrigerate for at least 3 hours (the ideal is to prepare the tiramisu the evening before and chill overnight!).
The liqueur you choose lends loads of flavour to this dish. Try any of your favourites - amaretto, Grand Marnier®, Cointreau®, brandy, dark rum, etc.