tiramisu

INGREDIENTS

  • 4 eggs, separated
  • 1/2 cup caster sugar
  • 250g mascarpone cheese
  • 1/3 cup coffee liqueur (such as Kahlua)
  • 200ml thickened cream
  • 2 tablespoons instant coffee powder
  • 2 cups warm water
  • 28 sponge finger biscuits (see note)
  • 1 tablespoon cocoa powder

METHOD

Step 1

Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.

Step 2

Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.

Step 3

Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.

Step 4

Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.

Step 5

Dust top with cocoa powder and serve.