About this recipe:I promise that this is one of the easiest, most fun and most delicious tiramisu recipes out there. This recipe will make a two layered tiramisu, so you have to see what dish is suitable for this. Everyone in my family loves this dessert, and I'm quite proud of it myself. The first time you make this you're probably like "what?!" but the second time you'll know what to do, and then it'll become so easy, and even better than the first ever time you tried it.
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Method Prep:30min › Extra time:2hr › Ready in:2hr30min
Firstly, prepare your equipment. You'll need: a serving dish, a shallow bowl, one big bowl and a little bowl, a whisk, a wooden spoon and a rubber spatula.
You will need to separate the eggs to start off. Place the whites in a smaller bowl and the yolks in a bigger bowl. Set aside the whites.
Add your icing sugar to your yolks, and whisk together until it turns pale and fluffy. Add the mascarpone and mix till combined.
Boil your 200ml of water, and add in your instant coffee. Set aside.
Now, moving to the smaller bowl, whisk the egg whites until stiff. Fold the egg whites into the mascarpone mixture.
Grab your shallow bowl, and add the coffee. Dip your biscuits in the coffee for 5 to 8 seconds, and transfer them to the serving dish. Continue this until there's a single layer of the biscuits covering the bottom of the serving dish.
Cover the biscuits with half of the mascarpone mixture, and spread evenly. Cover with another layer of soaked biscuits, and then with the remaining mascarpone mixture. Dust liberally with cocoa powder.
Put it in your fridge and chill it for 1 hour (the longer the better, I put mine in before lunch and take it out when it's dinner time, for dessert), and serve with whipped cream on the side.
If you see that you have a large dish, feel free the double the ingredients, however, the eggs will turn into 5. If you want to triple the ingredients, the amount of eggs needed will be 8, and so on.