About this recipe:A classic tiramisu never goes out of style. Sponge fingers are dipped in coffee and rum then layered with mascarpone cheese in this classic Italian dessert.
250ml strong brewed coffee
4 tablespoons milk
3 tablespoons rum
4 tablespoons caster sugar
36 sponge fingers or savoiardi biscuits
2 egg yolks
2 tablespoons caster sugar
250g mascarpone cheese
1 tablespoon rum
2 egg whites
1/8 teaspoon unsweetened cocoa powder
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Method Prep:20min › Extra time:3hr chilling › Ready in:3hr20min
Mix together coffee, milk, 3 tablespoons rum and 4 tablespoons sugar. Soak sponge fingers in coffee mixture. Layer 1/2 of the soaked biscuits in the bottom of a 20x30cm (9x13 in) dish.
Beat together egg yolks and 2 tablespoons sugar. Add mascarpone cheese and 1 tablespoon rum; mix well.
Whip egg whites until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked sponge fingers. Top with remaining sponge fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle with cocoa powder. Chill in the fridge at least 3 hours.