Tuesday, July 10, 2012


Adapted from Anne Burrell's Tiramisu recipe on  Food Network


15 sponge fingers
250 mascarpone cheese (or cream cheese)
300ml thickened cream
1 egg
120g caster sugar
1 cup espresso coffee + 2 tbsp caster sugar
1/4 cup marsala / kahlua / tia maria liqueur
cocoa powder

  • In a metal bowl, combine the egg and caster sugar.  Beat well to combine.  Place the bowl over a pot of simmering water (ensure that the bowl does not touch the water).  Beat the egg until thick and pale.
  • Remove bowl from the double boiler and continue beating until the bottom of the bowl feels cool.
  • Add in the mascarpone and beat until combined or smooth.  
  • In a separate bowl, whip thickened cream until stiff peaks form.  Gently fold into the mascarpone mixture. Refrigerate for 1 hour.
  • Combine espresso coffee and the liqueur.  Stir until sugar has dissolved.  Set aside to cool.
  • Dip the sponge fingers in the coffee and line the bottom of a baking dish.  Spread one third of the chilled mascarpone mixture over the sponge fingers.  
  • Repeat this process and finishing with a layer of mascarpone mixture.  
  • Cover with clingwrap and refrigerate for several hours or overnight. 
  • Before serving, dust  cocoa powder over the top.


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