About this recipe:I'm not a big fan of sponge fingers, so I've replaced them with petit beurre butter biscuits. This tiramisu is delicious, especially with the little aftertaste of vanilla and coffee. My husband does not usually like tiramisu, but when I make this one he's begging for more!
4 egg whites
8 egg yolks
200g icing sugar
200ml crème fraîche
seeds from 1 vanilla bean
2 (200g) packets petit beurre butter biscuits
250ml espresso or strong coffee, cooled
a few squares of plain chocolate
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Method Prep:15min › Extra time:2hr chilling › Ready in:2hr15min
Whisk egg whites in a bowl until stiff peaks are formed and set aside.
In another mixing bowl beat egg yolks with sugar until frothy, then add mascarpone, crème fraîche and vanilla. When mixture is smooth, gently fold in the egg whites.
One at a time, briefly dip biscuits in coffee to soften and layer in the bottom of serving glasses. Cover with a layer of mascarpone cream and grate a bit of chocolate on top. Repeat layers (biscuits, cream, chocolate) until dishes are filled, finishing with grated chocolate on top.
Refrigerate for at least 2 hours and serve chilled.
Use round or rectangular butter biscuits depending on the shape of your pots. Butter biscuits such as petit beurre are found in larger supermarkets. Some common brands are LU® and Reflets de France.