Biscuit tiramisu

    4 hours 15 min

    A tiramisu with a twist. You can use almost any of your favourite biscuits here - from shortcake to Nice to digestives. Another favourite are the buttery petit beurre biscuits from France. Of course, you could use regular lady fingers if you'd like for a classic tiramisu.

    3 people made this

    Serves: 15 

    • 8 egg yolks
    • 200g caster sugar
    • 250g mascarpone cheese
    • 200ml double cream
    • seeds of 1 vanilla bean
    • 4 egg whites, beaten to stiff peaks
    • 650g shortcake biscuits, or any you prefer
    • 500ml espresso coffee, cooled
    • plain chocolate, grated

    Prep:15min  ›  Extra time:4hr freezing  ›  Ready in:4hr15min 

    1. In a mixing bowl beat egg yolks with sugar until pale and creamy. Add mascarpone, cream and vanilla seeds. When mixture is smooth, fold in stiffly beaten egg whites.
    2. Quickly dip biscuits in coffee and layer in the bottom of a 20x30cm baking dish. Cover with layer of mascarpone mixture and sprinkle with chocolate. Repeat layers until dish is filled, ending with sprinkling of grated chocolate.
    3. Cover with cling film and freeze for at least 4 hours. Just before serving, cut individual portions and serve.

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