Irresistible tiramisu

By Drum Digital
04 July 2014

The perfect coffee-and-dessert-in-one treat.

Serves 9

Preparation: 15 min

Chilling: overnight

375 ml (1½ c) strong coffee, cooled

250 ml (1 c) Cape Velvet liqueur

300 g finger biscuits

2 eggs, separated

125 ml (½ c) caster sugar

500 g mascarpone cheese

10 ml (2 t) cocoa powder

1        Mix the coffee with 180 ml (¾ c) of the liqueur in a shallow bowl. Dip the biscuits into the liquid until moist on all sides but not soggy. Line an 18x30 cm baking tin with a layer of biscuits.

2        Whisk the egg yolks and caster sugar until pale. Fold in the remaining liqueur and the mascarpone cheese to make a mousse-like consistency.

3        Whisk 1 egg white until soft-peak stage. Fold into the mascarpone mixture and spread half the mixture on top of the biscuits.

4        Repeat with another layer of moistened finger biscuits and top with the remaining cheese mixture.

5        Cover and chill overnight. Just before serving sift the cocoa powder over the top.

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