Irresistible tiramisu

27 December 2016

Coffee addicts will love this easy-to-prepare version of the Italian favourite. And non-coffee drinkers are likely to change their mind.

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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