Tiramisu is an easy way to use up leftover sponge or other plain cake. Depending on how sweet the cake is, go easy on adding extra sugar.
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3 eggs, at room temperature
300g mascarpone, at room temperature
1 tablespoon liqueur of your choice, such as strawberry liqueur
2 tablespoons caster sugar
6 to 8 slices leftover cake, about 1cm thick
250g strawberries, washed, hulled and sliced
Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Separate the eggs. Beat the yolks with the sugar till pale and fluffy using an electric mixer. Gradually add the mascarpone and continue beating.
Wash and dry the whisk attachments. Beat egg whites in a fresh, clean and dry bowl till stiff. Fold into the mascarpone mixture together with the liqueur.
Line the bottom of a baking dish tray with cake and drizzle with milk. Top with 1/3 or half of the mascarpone cream. Spread 1/3 or half of the strawberries on top. Depending on the size of your baking dish, you might have a third layer. Always end with a layer of strawberries.
Cover and chill for at least 2 hours before serving.
This recipe contains raw eggs. It is recommended that pregnant women, young children and the elderly do not consume raw eggs.
You can also make a classic coffee-flavoured tiramisu with leftover cake.